Last summer, our garden produced so many peppers that I had no idea what to do with, so I dried them and crushed them into flakes and powders. I love spicy stuff, so I figured I would try to make a hot sauce. This recipe is what I came up with after reading through dozens of hot sauce recipes. Most hot sauces are made from fresh peppers so I had no idea how this would come out. This sauce is sweet and spicy with good flavor. I use dasher bottles to store the sauce and I keep it refrigerated , to be safe, since I have no idea if it can be stored on a shelf without spoiling.

This refers to my “fermented hot pepper” recipe. After learning how to do, and the importance of, fermenting peppers before making a hot sauce, IMO there is no other way to make this other thank starting with fermented peppers

I looked around on the net for an easy recipe. I found many though I'm not keen to blister and peel 10 ounces of chilies; and I don't want any raw garlic or onions in it as I have read if they are not cooked or preserved properly it can cause botulism. So I decided to make Ehmeril Lagasse's version...

My Pepper plants are getting ridiculous. They’re not even plants anymore, they’re trees. Well, maybe shrubs. But they’re inside, so they’re like redwoods. Normally, I just dehydrate the peppers and make chili flakes. But I decided to try a hot sauce. It’s edible, good even. Haha. The orange ones are habaneros and the red ones are what I believe to be regular, grocery store variety red peppers. I remember being pissed off about how expensive they were and I threw some in the garden. Then, those peppers started growing. They’re not spicy.

I created this recipe because I was always disappointed with my local selection of mass produced unhealthy hot sauce options. Hot sauce is a very hard thing to mess up and can be as simple or complicated as you want to make it. This recipe is fairly simple and utilizes all natural and fresh ingredients with no added sugar or artificial sweeteners. The sweet and tart characteristics of the passion fruit and grapefruit pair well with the citrus heat of the habanero peppers while the Thai peppers add a little extra kick. The Anaheim pepper is naturally on the sweeter and more mild side and balances out the flavor of the other two peppers very nicely. The heat is strong but does not linger.

I love the container, but I can't remove the labels I believe they are printed on the plastic. This is a bit hot, and has a very good pepper flavor. Let it rest over night and it mellows out. The flavours mingles together well!

This doesn't blow your head off with heat, but gives a nice citrus burst with spiciness on the back end. NOTE: If you can't find Jimmy Nardello peppers, you can use 1/4 of a red bell pepper.

You can use this paste as component to prepare hot and spicy food.Enjoy😆

it's that time of year when everything is ripening in my garden and I have HUGE amounts of habeneros and carrots, after. playing around with a few hot sauce ideas I came to this one and its amazing!

This ~HOT~ sauce tastes very sweet at first and then comes on strong and spicy! >:) >:) >:)

My brother has been asking me to make a mango habanero hot sauce for months so I finally took the time to experiment until I found the right taste.