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Been playing around with fermented hot sauces…
Posted on 8/24/25 at 1:17 pm
Posted on 8/24/25 at 1:17 pm
Had a glut of peppers and super hots this year and started out with a 7-10 day bath. I’m looking to get better at the presentation as I have the flavor down and feel like I could likely do something with these.
Has anyone made their own hot sauce blends? Looking for recommendations to get the texture a bit more commercially presentable. Maybe using gum syrup or xanthum to add some body and mouthfeel. Anyone got any tips to improve my sauces?
I’ve got one going with some Thai chilis and a bit of fish sauce that’s very good just ugly as sin. I’m using a high quality blender but curious if I should look to get something a bit better to smooth out the rough edges and better incorporate the mash and seeds.
Has anyone made their own hot sauce blends? Looking for recommendations to get the texture a bit more commercially presentable. Maybe using gum syrup or xanthum to add some body and mouthfeel. Anyone got any tips to improve my sauces?
I’ve got one going with some Thai chilis and a bit of fish sauce that’s very good just ugly as sin. I’m using a high quality blender but curious if I should look to get something a bit better to smooth out the rough edges and better incorporate the mash and seeds.
This post was edited on 8/24/25 at 1:19 pm
3
Posted on 8/24/25 at 1:36 pm to Prosecuted Collins
I use a food mill to remove the skins and seeds.
Posted on 8/24/25 at 1:43 pm to Prosecuted Collins
Would you consider straining out the pulp and seeds?
Posted on 8/24/25 at 1:46 pm to OTIS2
Absolutely I would. I have some strainers was just concerned about flavor loss.
Posted on 8/24/25 at 1:47 pm to TigerBait1971
Dumb question but I’m assuming this is prior to the ferm?
Posted on 8/24/25 at 1:52 pm to Prosecuted Collins
No, after the fermentation. I'll ferment in large Mason jars with a vent lid. Then move the mash to a pot and add the vinegar and heat. Let cool and then run every thing through the food mill.
ETA: most food mills have different disks with varying hole sizes. I use the one with the smallest holes.
ETA: most food mills have different disks with varying hole sizes. I use the one with the smallest holes.
This post was edited on 8/24/25 at 1:54 pm
Posted on 8/24/25 at 2:00 pm to Prosecuted Collins
Had a company develop this one for me, Garlic & Habanero. I’ve been very pleased, & usually the only one I’ll use…
This post was edited on 8/24/25 at 2:01 pm
Posted on 8/24/25 at 2:36 pm to TigerBait1971
Thanks makes perfect sense.
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