The Hot Sauce Thread

[Wordbiker]

A lifelong hot sauce fan here, I decided to make my own.







After researching recipes I came up with this:

1 lb. Habaneros, seeded and slivered (wear gloves!)
One mango, peeled and shaved
One large white onion
One yellow bell pepper
Four medium carrots
1/2 cup white wine vinegar
One whole garlic cluster

Add some water and stew it all in a covered pan until the carrots are tender. Blend and add water if needed to make it pour (this is especially important for bottles with small pouring orifices). So far I've had rave reviews from my coworkers. Respectable heat, wonderful flavor.

[spopepro]

Harissa counts as a hot sauce, right? This was ancho, guajillo, and arbol chilies, plus mint, garlic, lemon juice, caraway, cumin, and coriander. All by hand, no blender.

[Too Tall]

That looks amazing. I LOVE good Harissa.

[choke]

Lately I've been enjoying the Cholula Green Pepper - it has a good flavor and just the right amount of heat for me.

As for great names, this one is easily my favorite (and it's really a pretty decent sauce).

[Wordbiker]

I also made a chipotle sauce in an attempt to replicate one of my favorite bottled sauces:



While Bufalo claims "very hot", it isn't. More of a tangy and smoky flavor, great on tacos for some real zing.

My sauce was simply canned chipotle peppers in adobo sauce blended with vinegar and salt, then reduced to meld. While not as bold as Bufalo, it has the same flavors. I'd love some suggestions on how to get that same taste if anyone else is a fan.

I also made a bourbon chipotle cherry BBQ sauce for pulled pork that came out excellent...but this is the hot sauce thread.

Now, if I could figure out how to smoke some serranos I'd love to approximate this: