I find that my hobbies I share with people often overlap. I am guessing there are some hot sauce aficionados here. Anyone grow chiles and/or make their own hot sauce? I've got about 15-20 varieties of peppers just finishing up and have made 8 different sauces this year. I've got maybe 4-5 more sauces to go I think. I've got a few quart jars fermenting and will sauce those up when they are ready too.

Any favorites out there? Just like engine builds, sauces can go from mild to wild. Mildest is using a Grenada Seasoning Pepper, wildest is using a Ghost+Purple Death+7 Pot Primo combo.

If you've got any recipes you are willing to share please do.

I stumbled across this recipe a while back and although it is very hot everyone that's tried it really likes it. You can dial the heat back by using some milder peppers but scotch bonnets and habaneros really do have a great taste to them under all the heat. If it's too acidic I add some honey to balance it out. If you have a meat grinder definitely use that over a food processor for the right texture.

https://www.sidechef.com/recipes/2278/traditional_caribbean_pepper_sauce/

Thanks! I've never tried that kind of sauce but do have a productive Scotch Bonnet plant so I'll give it a go.

Anyone ever watch the TV show "Hot Ones" on AXS TV?

All I hear are crickets.... nobody has ever seen Hot One's?

Those labels are hilarious!!

I don't have the patience to grow peppers myself but certainly appreciate a good hot sauce. I have 3-4 different varieties in the fridge right now. A local favorite is Papa Turt's. I also have more basic ones like the Texas Pete hotter sauce, that's one of my daily drivers for heat. Old Bay has a hot sauce now that I'm enjoying as well. The Mule Sauce that comes in Sticker Mule orders is decent as well.

Hot Ones is really fun to watch, it's interesting to see how each guest reacts to the different levels of heat. Sean is also a great interviewer and asks some well thought out questions.

I watch it occasionally. Depending who is on there take it better than others. Red watering eyes and looking like they are going to pass out! Not a fan but i will watch others do it.

when "hot ones" was mentioned, the first thing i thought of was cutting off a spring bolt with a torch and having it land inside your shoe, or worse yet, in your pants.........

"Hot One's" could be construed as many things I suppose.
Dropping a hot bolt down your pants would make for a really bad day... LOL

Hot sauce hasn`t been so hot to me since COVID. Still don`t have my taste back completely.

Wow.. that really sucks... sorry to hear that 😕
Thankfully I got all my sense of taste and smell back, after I had COVID.

YES! I watch it on YouTube. Amazing how different the reactions are.

Hell no! Never heard of it.

My #1 favorite sauce is original Tabasco. It's not just the hot - it's the taste.

I like a more traditional sauce.

https://www.thecuriouschickpea.com/wp-json/mv-create/v1/creations/152/print

I grow scotch bonnets that are not as hot as I like the flavor of them but the heat is to much for some people.

in a word..... carolina reapers....

This is a recipe (a friend of mine) that we affectionately refer to as $chit sauce. A friend of mine got this from someone else, then tweaked it to his palate. It's more of a spread/dipping sauce than something that you'd sprinkle on your food, but I guess that could be changed also.
Being here on the coast we have occasional shrimp boils. My personal favorite way to eat $chit sauce is mixed with cocktail sauce...also known as $chit-tail sauce. Now regular $chit sauce is really good on a cracker with cheese and summer sausage...or...

Habanero Sauce (AKA [censored] Sauce)

18 Habanero Peppers
4 Cloves Garlic, peeled
3 Carrots, peeled
Apple Cider Vinegar
Salt to taste

Cut peppers in half and seed 8-12 (depends on how hot you want it). Leave seeds in remaining peppers. Cut carrots into 1-2 inch pieces. Place peppers, garlic and carrots in blender. Turn on and add vinegar until it all blends together. Add vinegar and puree into a “soupy” consistency. Move operation outside (will stink up the house). Bring to boil, reduce heat and simmer uncovered for 30-40 minutes, stirring frequently while drinking beer, until it reaches the desired consistency. I like it a little runny, but thick enough to stick to whatever you’re dipping. If it gets too thick, add more vinegar…too thin, keep cooking. Add salt to taste. Cool and then put back in blender and puree until smooth. Bottle and enjoy in moderation.

I dont make hot sauces but collect and eat them. I do make salsas however. Here are some of the latest ones we have added to our rather large collections. Almost as big as the whiskey and tequilla collection.

There are many that are just stupid hot - AND I LIKE HOT STUFF. My son and I recently tried that hot chip that caused deaths. YEP it was hot. Stupid hot. No reason I should have tried it and wont again.
L
But I buy Tabasco Chipolte by the case and use like katsup

I agree, I prefer something thats gonna be hot at least ad some flavor as well.

Not a hot sauce fan myself.
I am glad that I learned straight powdered sugar into the mouth works better than ice water.

but in the medical news this morning:

https://www.realclearscience.com/bl...n_treat_diabetes_and_obesity_989846.html