/ck/ - Food & Cooking

[Anonymous No.14304415]

Who /homemade hotsauce/ here?

[Anonymous No.14304467]

>>14304415
Do you eat the aluminium foil after cooking?

[Anonymous No.14304516]

>>14304415
Is this one of those fancy deconstructed things

[Anonymous No.14304523]

>>14304415
I did a fermented one but I made way too much and I'm kinda sick of the taste of it.

[Anonymous No.14304581]

I've made it fermented and also just by putting some peppers, tomatoes, salt and vinegar in a blender and straining. Either way is pretty good.

[Anonymous No.14304584]

>>14304581
Meant to say carrot is good too, but I never like it with onion or garlic.

[Anonymous No.14304585]

>>14304415

[Anonymous No.14304590]

>>14304585
Looks good. Where did you get those bottles btw?

[Anonymous No.14304615]

>>14304590
https://www.amazon.com/NiceBottles-Hot-Sauce-Bottles-Pack/dp/B01EISFX1K

[Anonymous No.14304634]

>>14304590
what this guy said >>14304615 highly recommend them but you are going to need a funnel of some kind to get everything in there usually

[Anonymous No.14304636]

>>14304415
This was scotch bonnets, red pepper and a load of garlic, fermented for 6 weeks, then strained and blitzed, adding some dried carolina reapers, vinegar and some of the liquid plus some xantham gum to thicken it. It's really hot and sour and pretty good.

[Anonymous No.14304640]

>>14304636
how much gum?

[Anonymous No.14304678]

>>14304640
Tiniest amount, like the end of a teaspoon for about a litre of sauce. Did it with a batch before and put way too much in and it ended up like jelly.

[Anonymous No.14304777]

>>14304678
where do i buy some?

[Anonymous No.14304857]

>>14304777
Amazon.

[Anonymous No.14304983]

I make my sauce from a very regional pepper found the south of Az and north of mexico, it has a great flavor and nice heat. I use mainly apple juice, vinegar, and tomato purée. I dont use thickeners or fermentation. The pepper and vinegar holds the sauce for years( but i tend to finish the sauce in 3 months or less).

[Anonymous No.14305012]

>>14304415
do you roast your peppers before ferment? My brine has stopped bubbling, i think theres to much brine to actual pepper ratio. Still tasting good, its all sunk to the bottom so i took the plastic weight off.

[Anonymous No.14305084]

>>14304467
Not him but that's a great question. Lots of people dont but it's a myth it is bad for you. Like rhubarb leaves (google it). Its incredibly nutritious in minerals and iron which is especially good for women and its delicious since it takes on the flavor of what you cook on it. Dont listen to the old wives tales.

[Anonymous No.14305133]

I am, sort of. I make telur/terong/babi balado fairly often. That's egg/eggplant/pork (respectively) sauteed in homemade chilli paste and it's delicious. My ingredients for the paste don't look too different from yours, akshully. I use more chillies than you do but since you're using lanterns, yours may be stronger than mine is.
I'm actually making some tomorrow, but with zucchine this time.

[Anonymous No.14305644]

>>14304415

[Anonymous No.14305684]

>>14304415
I've done it before. Not really worth the effort at a small scale.

[Anonymous No.14305697]

>>14304415
no damn carrots thats for sure i tell you what

[Anonymous No.14305699]

checking in broskis

[Anonymous No.14305721]

>>14304415
Does enchilada sauce count?

[Anonymous No.14305769]

mm looks friggin tasty brah
what all you got in there
some fuckin uhh some fuckin peppers n shit
hell yeah dude spicy as fuck

[anonymus No.14305862]

>>14304415
For me, it's the best hot sauce I'll ever taste

[Anonymous No.14305942]

>>14304590
these come out to like $24 after shipping. cheaper than amazon and it's a 24 pack instead of a 12 pack: https://glassbottleoutlet.com/products/5-oz-clear-glass-hot-sauce-bottle-with-black-foam-lined-cap-and-orifice-reducer-24-400-v1-24-v1?variant=29504947945558

also the ones on amazon can be found on wish lol