[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 232 KB, 1070x1800, Habanero_closeup_edit2.jpg [View same] [iqdb] [saucenao] [google]
13737354 No.13737354 [Reply] [Original]

How to make hot sauce?

>> No.13737365

make sauce
add hot things
gj op u da real mvp

>> No.13737368

Put peppers in a blender
Turn blender on
Wa
La

>> No.13737736

put peppers submerged in vinegar

leave for two days

blend

profit

>> No.13737743

First off buy some garlic

>> No.13737745
File: 33 KB, 214x679, sriracha.jpg [View same] [iqdb] [saucenao] [google]
13737745

Don't make hot sauce. Vinegar is shite. Instead, make a salsa or chili oil.

>> No.13737755

>>13737745
Chinese ketchup much too sweet

>> No.13737758 [DELETED] 
File: 16 KB, 213x204, flamingfaggot.jpg [View same] [iqdb] [saucenao] [google]
13737758

>How to make hot sauce?

>> No.13737845

>>13737354
I sell this to local restaurants. It’s a lot safer and user friendly compared to a water brine. You’ll still get the heat from the membrane but get rid of a ton of bitterness by removing the seeds
25 Fresno (red jalapeños)
8 habaneros
2 red bell peppers
1 cut mango
1 bulb garlic
1 large white onion
2/3 of a ginger root crushed
Seed the peppers. Roast 2/3 of the vegetables and let cool down. Rough dice everything in food processor, add together to a fermenting crock. Stir daily and cover top with new piece of plastic wrap every day. Let ferment for 10 days. Blend together and add distilled white vinegar until it’s 30% of the total volume. Salt by volume ~2%

>> No.13737877
File: 2.24 MB, 330x166, 1568600991306.gif [View same] [iqdb] [saucenao] [google]
13737877

>>13737368
no vinegar?

>> No.13737885

>>13737845
not bad, I'd even say based. and how much to you charge them for this souce? and how much to you sell it?

>> No.13737903

>>13737885
60 cents a bag

>> No.13737909

>>13737903
a bag? how big is that and how many bags do you sell weekly?

>> No.13737945

>>13737845
You sure you don't mean 2% salt by weight?

>> No.13738013

>>13737885
I sell a 12oz bottle for 4.75 I think cost to manufacture is 2.95 per
>>13737945
I probably should do it by weight but I always use the same crock and it’s already measured out, but after a day the salt pulls out all the moisture and it becomes a brine

>> No.13738016

>>13737885
I live in a very small area in Kentucky, between two cities I sell about 500 bottles a month

>> No.13738021

>>13737354
just bottle your sharts bro