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[Kristin Meredith]

We are having a good crop of peppers and I have a bunch of "Red Hots" peppers (look a bit like cayenne and Scoville of 40,000 to 50,000).  I am thinking of making hot sauce with some just as a fun undertaking of something I have never done.

Anyone have a good recipe or advice?

[Brushpopper]

Roma tomatoes, cilantro, onion, garlic, black pepper, ground cumin (comino here in South Texas), salt, peppers and lime juice in a blender is how I make it.  I don't have exact amounts other than some of each.  I just use what looks right.  If it is too hot add some tomatoes.  You may need to add some more spices too.  If you really want to get authentic use a big molcajete to make it in, but a blender is easier.  And since you have the blender out, today is National Tequila Day so might as well make Margaritas.

[Bentley]

She is looking for something more along the lines of Cholula, Texas Pete or Tabasco...pure chili/pepper, no tomato.

[Big Bear]

I use about two cups of my peppers that I fermented for 7 to 10 days add a 14oz can of chipoltes in adobo sauce a touch of salt and blend to puree in a bullet style blender.
Comes out pretty thick but can be thinned out with any left over pickling brine you have.

[yorkdude]

Definetely off the mark but here goes. I have a friend that uses scalding hot peppers and tempers it with fresh fruit on a seasonal basis. Starts it with (any brand) store bought bottled sauce and starts doctoring by taste. It sure isn’t tabasco style but it is phenomenal. Apricots, pineapple, peach etc.

[Darwin]

Mike has several recipes at chili pepper madness. 

[Kristin Meredith]

My first effort, just a simple basic sauce using the "Red Hots" from the garden (Scoville rating 30,000 to 50,000).

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[Bar-B-Lew]

It looks good.  That should be about as hot as Tabasco.

[Kristin Meredith]

Bent just tasted and said it was good.  I think he said a cross between Tabasco and Frank's.

[Bar-B-Lew]

Bent just tasted and said it was good.  I think he said a cross between Tabasco and Frank's.

That sounds like it would taste good.

[1MoreFord]

While you're at it you ought to make a couple of bottles of pepper sauce for use on greens and peas.

Cut the tip and stem off each pod to let the vinegar go thru the pepper.  Fill your jars/bottles with peppers followed by vinegar.  Use distilled or ACV.  Let age for a week or two and you'll be good.

I'm talking about similar to the link below.

https://texaspete.com/shop/green-pepper-sauce/

[02ebz06]

It looks good.  That should be about as hot as Tabasco.

It has to be good. It has the Bentley stamp of approval.

[Bar-B-Lew]

While you're at it you ought to make a couple of bottles of pepper sauce for use on greens and peas.

Cut the tip and stem off each pod to let the vinegar go thru the pepper.  Fill your jars/bottles with peppers followed by vinegar.  Use distilled or ACV.  Let age for a week or two and you'll be good.

I'm talking about similar to the link below.

https://texaspete.com/shop/green-pepper-sauce/

That was and may still be big in MS.  I think I may still have a few bottles that are 20+ years old somewhere in our house.

[Bentley]

I think I may try some with fruit.  Starting with the raspberry's and blackberry's and maybe trying some pineapple too!  I have never been a big fan of vinegar based hot sauces.  I like the heat of hers, it is just a little acidic for me.  I have really never been a Texas Pete or Franks of Tabasco guy, more into Sriracha or Cholula guy, where the amounts of vinegar are much lower...But if you like Texas Pete's, Frank's or Tabasco I think you would really enjoy this sauce.  It is much more vibrant (can't find the word) them them too!  It just pops more!

[Kristin Meredith]

Decided to see if you can make jalapenos into a hot sauce.  Bent thought it was a bit vinegary.  I don't use hot sauces, so am not a good judge, but this one was much milder and probably something I could tolerate.

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