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...

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

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 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!

good to the last drop

This is a uncooked sauce I make for myself and my friends.

I like hot sauces and grew my own ghost peppers so it was only natural to make my own hot sauce. Be careful! This one will burn your mouth off!

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!)

A Snow Walker variation on Pili Pili

I adapted this from an old hot sauce recipe. And made different variations over time. Each batch turns out great.If you want less vinegar taste, use rice or cider vinegar. I suggest using at least half white vinegar regardless... But that's due to the creole in me :-)you can substitute the Tabasco peppers with any pepper of your choice. Just adjust for the heat!Make sure you make this in a well ventilated area, as the fumes can be irritating. Open a window and grab a fan if needed.