Freaky sauce. A how to blow out your sphincter muscle.

Simple vinegar hot sauce. Depending on what you have there two ways which both can interchange. Dry chile's or fresh.

Dry chile:
10 dry Tabasco or Guajillo chiles. Japones are ok.
2 Chipotle
2 teaspoons of sea salt.
5 Oz of white or apple vinegar.
10 Oz jar or bottle.

Tear the peppers in pieces and put them in the jar of vinegar with salt. Seal and leave the jar out for 2 week min. Longer you stew the better it gets. When you think it ready add more vinegar to fill the jar. Use rice or white wine vinegar to mellow the punch or just use white wine vinegar in the beginning and fill the jar. You only use the half amount if you want a powerful punch. Distilled vinegar extracts more spice.

If you don't have dry chipotle just use more red peppers. Chipotle just add smokey taste.

For fresh chiles use a blender and chop it. Red peppers are best but it up to you. Like 4 of them and stew the shit out of them with the salt/vinegar. Same time but strain before bottling. So strain the peppers out after fermating for the 2 week.

Don't worry about spoiling. The vinegar keep it safe. You can add garlic or tomato sauce or whatever clever.

This is medium heat. Add or subtract for your fire hole. Heating the vinegar before making pull out more heat but it's more powerful. Usually hot vinegar makes a faster sauce but less complex. Instead of having an nice age wine you have thunderbird. Does the trick but still. You can try different types of peppers habaneros , scorpion peppers ,ghost chilies. You fucking die but you can use them.

Nice thing about this is you can just add more vinegar when it gets low and it comes back better. If it get less spicy you can add more dried chiles. One or two usually get back to normal.

Is it better to keep the seeds and pith of the peppers or to remove them?

I remove them since the vinegar is what I'm going for. You can use the chile mash like samba or chile sauce at Chinese resturants. Just depends if you want more heat or less shit in the bottle. If you use old bottles and use that orifice reducer like a old soy sauce or Chula bottle then it better seedless.

Mason jar is just whole chiles and garlic with apple cider maded yesterday and the pickle jar is a mix of my gardens chiles tore in pieces. Fresno, Cherry, Serrano's, chipole and one scopion chile with a clove of garlic and 4 tsp sea salt. White distill and rice vinegar blend. It best made in summer since the heat ferments better.


If you want to make Tabasco sauce or Louisiana style hot sauce you want to ferment the base sauce in a crock for 4-6 weeks every few day removing the white mold, then use a food mill or blender then drain in a colander and cheese cloth. Real stuff they seal in barrels for 3 years but this way is still good. That way you just start with the blended chiles and salt then after you ferment it then you add half the amount of the juices with vinegar. My ways is safer but the salt kills all the bad mold anyways. You can do the same with the vinegar chile sauce also. Good when it aged and been use for awhile.

Redaction. You can't make ferment sauce with dried chiles. Need to be fresh i was told by the guy who does this. Will try this summer when my garden pops new fire chiles i bought.

Also doing a small jar of habanero sauce. 6 dried salted chiles, one smoke chipole, cup of vinegar, little more salt. Seal and wait a few weeks. Should be unbearable to use.

nooo. i dont like hot things, and this sounds like it would blow through me like a train, ill pass

Dried Guajillo and Japones chiles have no heat. Canned chiptoles add the smoke and heat. I add to mine two habanero for the heat. The vinegar is the powerful thing in this mild sauce.

i cant even do salsa man, im a huge pussy when it comes to spice

Five weeks and the sauce is almost ready. Still need more age. The chile paste is rotting great.

Not spicy enough, use of Tabasco sauce indicates excess of nerves in throat. Give me something to make my Vietnamese grandfather proud

Wait. My crop isn't fruiting yet.



This is what happens when you breed a ghost chile with a Habanero pepper. Should be good for me. Expensive though. The seeds was 40$ for a gram.

I'll be honest, habaneros are a bit too fruity to me. Ghost pepper has the dry-ish heat I prefer, maybe thai and ghost chilis together may make good flavor

I'll be honest, habaneros are a bit too fruity to me. Ghost pepper has the dry-ish heat I prefer, maybe thai and ghost chilis together may make good flavor

Just use Carolina Reapers pussies.

I am. That what they suppose to look like. The hmongs farmers had some at the farmer's market. Dem fuckers are hot like daves insanity injected with lava. Gonna make salsa with one plus a few jalapenos for flavor. I have the ones for poppers. Barely spicy, but fruity.

Reaper sauce. I CAN'T TASTE ANYTHING. good though. Same recipe just 4 reapers and two chipotle for flavor. Also my homegrown tabasco is fine as fuck. Home depot sells fine plants. Still i could never fermate for three years.