So...this recipe is way way way too salty.First off: When fermenting, it is best to do everything by weight, and a simple method to know how much salt to use is - 3% salt vs weight of the vegetable being used. With your recipe, using a pound of peppers, would only require roughly two teaspoons of salt, not two tablespoons. Same goes for vinegar, use the same amount of weight of vinegar vs weight of the mash (after fermentation) before blending or mixing.Additionally, for fermenting, it typically is best to wait a total of two weeks(or longer), as it takes about that much time for peppers to fully ferment. Another bonus of doing this, is lowering the PH of the mash to make a more shelf stable and longer lasting hot sauce. You also would not need to keep it refrigerated.Also a loosely fitting cap is risky. Oxygen and bacteria have a higher risk of entering the jar and generating harmful molds. It is best to use either a fermenting kit, or a simple piece of plastic wrap loosely over the lip of the jar with a tight rubber band to seal it in place.
Valdimer
3/9/2021
Love the fermented flavor, but I found this recipe too salty. Next time I will cut the vinegar down to 1 cup and cut the salt in half. I added 4 cloves of garlic and a sprinkle of cumin for extra flavor and found them a welcome addition!
taylorjosu86
Palmer, MA
9/24/2017
it was good I just made mine a little to hot and spicy I needed extra water on hand to drink down fast and quick so my throat would burn really bad.
veggietress
Longbeach California
6/9/2015
I've used this recipe a number of times using different varieties of peppers. I prefer not to strain out the liquid, creating a thicker (and hotter) sauce. I like it so much I don't buy commercially produced hot sauce any more.
Gerry13
New Orleans, LA
12/1/2013
Holy Mother of Pearl! We grew some red peppers in our garden and ended up with a bumper crop of peppers. Found this recipe and gave it a shot. Damn near killed me! I opened up the food processor and got a good whiff of the pepper puree and just stopped breathing. Coughed out a few times, ejecting what air I did have. Finally got my wind back and had an epic coughing fit. My eyes got tunnel vision and I was sweating like a dog farting razor blades. I could feel and hear my own pulse. Was I done yet? Nope. I stuck my finger in the sauce and gave it a little taste test. I saw Jesus. It's been a few hours now, and I'm feeling better. My tongue still burns, but the pepper induced tourettes attack is over. Best sauce I've ever had.
DonaldBishop
Grizzly Flats
10/5/2013
This is the easiest and BEST recipe to make homemade hot sauce. It ends up tasting similar to Tabasco, but using different peppers gives it its own character. Our Thai chili pepper plant is producing so many that we've been able to make three small batches of this sauce so far and LOVING it! Soooooo happy to finally have this recipe!
barr416
Burbank, CA
12/27/2012
I am a huge fan of Frank's Red Hotsauce so I got very excited to seethis recipe. I made a half batch ofthis with two types of very smalland extremely hot chili peppers thatI grow in my garden (red andorange). I used less vinegar thancalled for, based on other reviews.It was very easy to make though itdidn't ferment. I let it sit formore than a week as I noticed thatthe taste got better. What can Isay: I ended up with a Tabasco typesauce that tastes extremely fresh!It's really good!I am now making mysecond batch for friends, to thisone I added a clove of garlic (likeTabasco and Franks have). I amcurious to see how it will taste. Iplan to experiment with milder hotpeppers as well. Remember to usegloves or wash your hands well andkeep them away from your eyes. Thisrecipe is a keeper.
Anonymous
Israel
12/11/2012
I made it with 1/4lb habanero, 1/4 lbred chili, and onebig orange bellpepper, and it is sodelicious! It's hot,but not unbearable,and the flavor has agreat sweetness. Ialso used applecider vinegarinstead of white. Ilet it sit for fourdays.Now I'm making twomore batches, onewith only jalapenoand one with onlyred thai chilis.
onetrickponeee
San Francisco, CA
12/4/2012
What a great way to use the excess of peppers from the garden! I made poblano and habanero this round. The only down side is that the brillant green of the green peppers is destroyed in the presence of acid (so the picture is a bit deceptive), but the color of the habanero is great. Would love to have the solids suspended, but this is a project for next year!!! Agree totally with akadar that the solids are as good as the sauce. I've been adding it to all kinds of dishes. Can't wait till next summer to experiment with some other peppers,herbs etc.
Einer2
Hilliard, Ohio
11/24/2012
I used only fresh small red hotchilies and followed the directionsexactly and it turned out great. Thetaste is a little vinegary but Ilike that. Its not as hot as Ithought it would be but the flavoris excellent.A couple suggestions: 1. Just cutoff the stem and use the entirepepper including seeds andmembranes. 2. Retain the solidsafter pressing them, add a little ofthe hot sauce back into it and saveit in a glass jar. It also has greatflavor and has two or three timesthe heat of the sauce. Add it tochili, pasta sauce or anything thatyou want to have more heat. It wouldbe a waste to throw it away. Ofcourse this might depend on the typeof pepper you used. Mine is like ahomemade Sambal Oelek.
akadar
10/3/2012
I made this with yellow scotch bonnet chilies. It was easy. I love it! I plan to play around with it using different chilies, different vinegars and some herbs.
SilkyCooks
Brooklyn, NY
9/2/2012
Just bottled my first sauce. Used allFrenso chilis.First off, the color is beautiful,brightred. It is a little vinegary, like aTabasco or Texas Pete. The taste, in myopinion, is much better. Some of thefruity notes of the chilis are apparent.Being my first time, I followed therecipe strictly. However, I feel it maybe possible to reduce the vinegar some.IAdding sugar may balance some of thevinegar and adding spices may besomething to consider as your comfortlevel with this recipe grows.I wouldn't recommend removing seeds orribs as the heat is predominantlythere,unless you are trying to lower theheat.I would consider adding carrots tolowerheat (might make the color weird ongreenchilis though).3 stars because it is a littlevinegary,but it is a great baseline recipe tostart with. Next sauce will be eitherSerrano or habanero, which means I willbe making it again.Last word of warning, I inhaled somefumes from the chili puree and it wasintense. Use caution with hotterpeppersor may if you have a lung condition.
ExcitedByNoise
8/9/2012
I used jalapenos only, seeded and deveined. The sauce was way too vinegary, and not hot at all. Throwing this recipe away.
cabannie
Chicago, IL
8/1/2012
Had a plethora of peppers from thegarden so used a mixture of mildbanana peppers, hot banana peppersand jalapenos. The recipe is soeasy. I let the pepper-vinegarmixture sit for three days and thenpureed it in the blender. Istrained it through a fine sieve andpressedon the solids. It turned out hotterthan I thought it would but is sogood. My husband is putting it oneverything!
Anonymous
Conway, SC
7/7/2012
