I've grown some of the spiciest peppers and I'm looking to make hot sauce within a week. I'm not a very well experienced hot sauce maker, so I'd like some input.
These are the sauces I'll be making and I've come up with ingredient list for each:
Reaper sauce: (looking to make it very red)
- Carolina reaper peppers (fermented)
- Sweet Italian pepper, red (fermented)
- Roma or Marzano tomatoes
- Red onion
- Ground Telicherry pepper
- Himalayan salt
- Strawberry (just a hint)
- Orange (just a hint)
-Garlic (browned)
- Red wine vinegar
- Brown sugar, I'd needed
I don't really want to use sugar—I'd rather get sugar from strawberry and orange.
Ghost sauce (looking for a pale yellow color)
- Ghost Peppers (fermented)
- Yellow bell pepper (fermented)
- Yellow Pear Tomatoes
- White Ground Peppee
- White Onion
- Sea salt
- Peach
- Lemon
- Apple cider vinegar
- White sugar if needed
Again, I'd rather get the sugar from peach
Scorpion sauce (looking for a really dark color)
- Trinidad Scorpion peppers (fermented)
- Poblano pepper (fermented)
- "Black" tomato
- Black ground pepper
- Chili powder
- Kosher salt
- Ginger
- Black currants or blackberries.
- Molasses
- Spanish onion
- Lime
- Balsamic vinegar mixed with white
Finally, this is out of my head! At 2 a.m. Fml.
