This recipe is based on quite a few blueberry recipes on this subreddit. https://nourishedkitchen.com/fermented-hot-chili-sauce-recipe I’m thinking of doing a habanero blueberry here soon. Simmered that for 10-15 min and blended again. Came out better than expected. Simmered that for 10-15 min and blended again. Equipment: A cooking space with ventilation, preferably an open window! More posts from the hotsaucerecipes community. Seal the jar … Place a weight over the chiles and garlic so they remain submerged beneath the brine. 8 garlic cloves. 1 sweet onion. all fermented in a 3% brine for 2 weeks. This is the hottest banana you’l ever taste! Dedicated subreddit for all varieties of hot sauce recipes. Press question mark to learn the rest of the keyboard shortcuts. Came out better than expected. Stolen from https://youtu.be/Kit5WtVH5ZE?t=146. After fermentation, I added regular vinegar till it had reached the desired consistency, about a few hundred ML. Place the fermented peppers, onions, garlic and carrot into a blender. all fermented in a 3% brine for 2 weeks. Press question mark to learn the rest of the keyboard shortcuts. Looks like you're using new Reddit on an old browser. The Carolina Reaper Sauce Recipe. Once you master the process, which is actually quite simple, it’s easy to adapt the recipe with a variety of ingredients. A friend is sending me some reapers. The thing I like most about hot sauce recipes is that you can play with the ingredients, adding, removing, or substituting peppers to your liking. Also don't bother looking up the company, I just like making labels for the friends/family I give these to. Now that you are familiar with how to measure their level of heat, let’s go ahead and make the hottest hot sauce there is: the Carolina Reaper sauce. Then I blended it up with about a cup of the brine and a cup of apple cider vinegar. When the peppers have fermented for the desired length of time, it is time to turn them into sauce! The result was a thick and extremely hot sauce with a hint of sweetness. More posts from the hotsaucerecipes community. Ingredients: 16 Trinidad Scorpion (Red and purple) 8 Ghost peppers. I already have a well known food brand amount friends but still no solid labels on jars... really want a proper solution where I can print at home. This recipe is based on quite a few blueberry recipes on this subreddit. 3 pair gloves. 8 garlic cloves. Do the blueberries retian much of their flavour after fermentation? Equipment: A cooking space with ventilation, preferably an open window! Just kidding, it’s a hot sauce recipe that uses the sweetness from the banana and the heat from the Carolina Reaper pepper! (half an onion, but I discarded it after fermentation because of another hot sauce I ruined by adding too much onion), At the brine: The brine I used was one cup of purified water, with half a table spoon of salt. https://ramshacklepantry.com/carolina-reaper-hot-sauce-recipe Then I blended it up with about a cup of the brine and a cup of apple cider vinegar. Now that you are familiar with how to measure their level of heat, let’s go ahead and make the hottest hot sauce there is: the Carolina Reaper sauce. Maybe some ginger or lemon in there too? I will try this, thanks! Then I blended it up with about a cup of the brine and a cup of apple cider vinegar. Add 1 cup of the brine and blend until smooth as smooth as possible. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. This is one of my favourite hot sauces, mainly due to the mix of peppers, it burns your tongue on so many different ways. Add the vinegar if using, (and sugar if you prefer a sweeter hot sauce … 5 Caronlina Reapers. Can you describe the label making process please? The Carolina Reaper Sauce Recipe. The Reaper fumes are real, so be very careful not to come in contact with them. My blind ass thought the first pic was some strawberries and pecans. It’s fermented using lakto bacteria. https://www.fermentedfoodlab.com/easy-lacto-fermented-hot-sauce It's spicy, but I think the fermentation mellowed it to more of a habanero sauce level. I recommend the plastic, school … Here’s the basic recipe for traditional fermented hot sauce. Simmered that for 10-15 min and blended again. The Reaper fumes are real, so be very careful not to come in contact with them. Set the Carolina Reaper peppers, garlic and onion on a baking sheet … Got a picture of the finished sauce? I fermented it for about 2-3 weeks. Tried mango in a ferment and couldn't really taste it in with the other ingredients, keen to know how they get on! Lol just red the last sentence after typing to google that company. It's spicy, but I think the fermentation mellowed it to more of a habanero sauce level. 6 carolina reapers. Heat your oven to 400 degrees. But you can ferment it for however long you like. Here's my recipe: 12 sweet peppers. Press J to jump to the feed. I use it mainly on hamburgers and Wraps. 6 carolina reapers. The thing I like most about hot sauce recipes is that you can play with the ingredients, adding, removing, or substituting peppers to your liking. Any chance the Brushy Creek is a reference the one near Austin? After 5-7 days, strain the brine, saving it. Came out better than expected. Basic fermented hot sauce recipe. Dedicated subreddit for all varieties of hot sauce recipes.