I started up this little hot sauce biz about a year ago. Time to get started again. With this one, had a nice little crop of Carolina Reapers. It’s not too crazy hot...if you’re a pepper head like me.

I'm on a big hot sauce kick trying to find my "Main 4" for my Boca de Fogo line of hot sauces and salsas. This one will DEFINITELY make the cut! Being from SoCal, avocado is something that is always on hand in my produce basket and is a staple in just about every Mexican dish and snack I make. This "is a medium-hot" hot sauce so it should be management for most. Enjoy it on meats like chicken or steak or your favorite street taco!

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 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...

You know I love the crazy spicy stuff. But the Caribbean spice is more fruitful so in order to tame the Habanero heat, I use the island favorite pineapple which also gives it a nice tang finish right before the heat hits you. (Of course, the heat level is determined by the heat of the pepper batch...this one is extra hot!)

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

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.

Tabl Hot Sauce Found In Puerto Rico. Damn Good.

hot with a touch of sweet

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.

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!