Is it worth a damn? Fav varieties?

I live in Indianapolis and have never seen an Aardvark sauce like this before. Found at a local bakery/market. Excited to try

Hi so I've been making hot sauce for about a year now, and every time I do so the hot sauce always tastes good for about a day and then over time the vinger taste slowly takes over, and the heat slowly dissappears. I use this recipe for making it ( video link https://www.youtube.com/watch?v=a4t7mK09DDU ), though often adding a lot more garlic salt and skipping the sugar.

Any idea why this is happening? Is this just a normal thing when making hot sauce at home? Is this just a problem with the recipe itself, or is it something I'm doing?

I started many seedlings this year. Lots of gorria and pepperoncini I keep to dry. But also some habaneros and ghost peppers. It's the first time I have a habanero plant in my garden, I was really surprised by the yield !!

When a pod turned red, I added it to a plastic container in the fridge. When I had enough, I decided to do something with them.

Here's my completely improvised recipe :

On really hot charcoal, I roasted :

- 2 sweet red bell peppers from the market

- 1 red onion

- 12 shallots

- 2 ripe tomatoes

In the oven, I roasted 8 garlic cloves in foil (with some olive oil)

I peeled everything, discarded most of the black skin.

Everything went in a sauce pan along with 20-ish seeded habaneros cut in pieces, some water, some white vinegar, a bit of maple syrup. Enough to cover.

When the habaneros were cooked, I threw everything in the Vitamix. Almost to the brim, for reference.

The mix was then put back to the rinsed sauce pan, through a fine sieve.

I adjusted the fluidity with cider vinegar, added salt, and corrected with maple syrup and lime juice.

The result is realllllly good. Everything is balanced and the heat is just perfect.
Will do again next year, for sure.

I've always enjoyed hot things (American hot, any ways). Can't say I've loved table sauces like Tabasco sauce -- they're fine but not something I seek out. I love spicy salsas, but haven't really gotten into hot sauces. Recently bought this guy and LOVE it. It's on everything I eat. Now I'm subbed here and checking out the things y'all love.

Any ways, I guess I'm at the start of a journey here. Looking forward to it!

I went to a local food festival this weekend and stumbled upon a tent from a local company named Black Eyed Susan.

Where so many hot sauces essentially distill down to vinegar and pepper mash, every hot sauce I tried from these guys was complex and full of flavor. I couldn’t recommend Black Eyed Susan sauces more, especially if you’re in the DMV and want to support a local brand!

Pictured here:

Cannonball Crush - garlicky and citrusy with a good kick. Nothing that’s gonna kill you, but that’s kinda the point. I see myself finishing this bottle soon.

Red Flag - Apparently this was the #7 level on Hot Ones early on. Red fruits (grapes, raspberries, and cranberries) mixed with scorpion pepper. One of the few scorpion sauces I’ve had where the unique flavor of the scorpion pepper doesn’t dominate the flavor profile. I like this one a lot and am looking forward to experimenting with uses. Went well on a turkey burger!

Death By Chocolate Dry Rub - I was hesitant to buy this, but it works! Admittedly, the only application so far has been on a turkey burger, but the cocoa powder works in synchronicity with the smoked paprika, brown sugar, onions, and garlic. I can see this working great with chicken and beef.

I seriously can't get enough of this hot sauce. I tried it a few years ago when I was in Costa Rica and I was hooked. I brought at least 7 bottles home with me to the states. I totally forgot the name and brand until I finally found it again on my second trip to Costa Rica last year. I brought home 10 bottles and when my friends travel there and back, I beg for more. I go through a bottle every 3-4 weeks because I put it on everything and can't get enough of it. To my knowledge, you can't get it in the states anywhere and I've never found a sauce comparable to this one. 10/10 and I hope every hot sauce loving mouth gets a chance to taste the goodness. If you've had this before would love to hear if you loved it as much as I do!

So excited about how pretty they are!

Here’s a sample, I’m really looking forward to the Scotch Bonnet one. I got 6 total.

Went to the pickle fest at Mohegan sun recently. Found a great couple that had some unusual tasting sauce. Thought I would give em a shout out coz they are great people and the sauce is quite nice on the pallet. Black Sambal is very soy sauce originated. (Tasty on beef dipping or marinade)The basil chili one is great with taco meat or burria. (Really good btw)The Black Scorpion is my fav. Been splashing it on steaks n eggs. Gonna have to order more lol.

Well, as I supposed, professor's shit is awesome.

But these Ukrainian minies are so tasty and hot too.

this was the absolute worst sauce I’ve ever had in my life, not even being dramatic. Tasted like boiled fun dip powder 🤢

I got to sample so many hot sauces and brought home a few. My favorites are the Himalayan Sunrise and Aji Amarillo.

Finally got a bottle to try (was only $2 on Amazon - people always say it’s expensive?) and I was so pleasantly surprised by the heat. I put about 5-6 drops in my Cajun pasta this afternoon and it was great. I was expecting it to be hotter. I will have to test it more but garlic reaper may be hotter. I put that shit on everything.

Never tried before, but it seems that people like it in this subreddit.

Haven’t seen this brand before, but this discounted at the supermarket at $3.49 and couldn’t resist. Not as hot as I would have thought after my last experience making a homemade ghost sauce, but it kicks for sure.

Slow burn that definitely made my eyes water, but nothing that will put you out of commission all night.

Flavor is good, nothing that blew my socks off.

Thinking that it would be good to mix into something sweet to mellow it a bit.

Fermenting 2 pounds of habaneros for next fall. I can’t wait to see what these do!

The original is my favorite. Flavorful af

Picked these up at the state fair. They are no joke! Each one has its own character and unique flavor. The Moruca Scorpian is my favorite.

These two go insanely well together 50/50 or 60/40. The garlic reaper flavor's still there but much more cooled down and far less punishing. Highly suggest trying it out for yourself.

My personal (and very amateur) best so far, named so as it's very orange and pretty bitey! After making a lot of pasta alla vodka I wondered if cooking in some alcohol would make the fruity notes on the chillies pop, since they're both nightshades, and I'm pleased with the results. No fancy jars or methods, and this was using small and fairly ugly habs I grew last summer that have sat in the freezer since April. Still made my nail beds burns after prepping, and yes I wore gloves....

250g ripe apricots, pitted and chopped

250g orange/yellow habaneros, stemmed and seeded

2 tablespoons minced ginger

1 teaspoon minced garlic

1 c white sugar

1 c water

1.5 c white vinegar

1 teaspoon salt

1 eyeballed slosh of Fireball (I had homebrew on hand, did not go blind)

Chuck the apricots, chillies, ginger and garlic in a a blender/nutribullet with about half a cup of water and blitz the living daylights out of it.

Bring the water, vinegar, sugar and salt to a simmer until the sugar has dissolved.

Dump in the chilli mix and give it a rinse so no goodness is left behind. Great time for the extraction fan to be on here.

Stir and simmer gently for 5 minutes, then add the Fireball- I guess you could use any spirit, just though the cinnamon notes would go well with the apricots.

Simmer another 10 minutes, stirring every now and then, and make a slurry with 2 good teaspoons cornflour and 1/4 c water.

Stir in to thicken a little then off the heat, pour into sterilised jars - I just throw my jars and metal lids in the oven at 100° Celsius for 5 minutes.

Fruity as, sweet at the start, very sharp heat that sticks to the tongue but doesn't linger too much, and hits the ears pretty quickly. Go hard on it, up the Wahs.