I'm on the hunt for a new hot sauce that is spicy/hot without getting into the over-the-top novelty sauces. Bonus points if it is affordable and versatile enough to go on everything! [more inside]
That's pretty much it. I'm down with the basics - tabasco, sriracha and the like, but I want to expand my experiences and styles. [more inside]
Hot sauce recipes sought. All kinds. That is all. Thank you.
I love making my own hot pepper sauces but I'm not happy that I have to use vinegar as a preservative as I don't like the sour taste that much. If I use a lot, it ruins the taste, if I use less, the sauce won't stay fresh as long. Does anyone have a recommendation for something I can substitute the vinegar with, maybe even something synthetic (if it's harmless)?
This is the thread where you tell me how to make hot sauce. [more inside]
Our CSA gave us 2 1/2 pounds of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
What is the closest thing to Taco Bell Fire Border Sauce that I can find on the market? [more inside]
Homemade condiment preservation without canning. I've made ketchup, hot sauce, and worcestershire sauce in the past. All the recipes say to store the finished product in the refrigerator and use within a relatively short time. [more inside]