Thoughts on this?

>>7575617
Its a hot sauce brand Tbh

Shit hot sauce. Only good in buff dip

It's the Bud-Lite of hot sauce.

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this or cholula is objectively the best

>>7575617

Not stellar.
With a little knowledge and determination, most folks could brew an equivalent, if not better, sauce.
I've got 3 quarts of a slightly-better homebrew in the kitchen right now.
It's got a slow heat and makes a great Thai chili sauce.
Might use it to make some General Tso's sauce.

>>7575639
Cholula is pig-disgusting

>>7575617
Best of the wildly available hot sauces. Good flavor, though not nearly enough heat.

>>7575728
Please please please post a link or post instructions for homebrewed hot sauce.

>>7575617
tastes like ass and its not hot

>>7575758

I may have it bookmarked on my phone, but in case not, it's basically the same as fermenting sauerkraut, except replace the shredded cabbage with chopped chilies, fermenting, then pureeing in a blender and adding vinegar.
If any of that doesn't make sense, feel free to ask for clarification.
Off to check my bookmarks folder.

>>7575784

Found this in my bookmarks.
Not sure it's on there, but at least it's worth a read to bide your time.
http://pepperheadsforlife.com/

>>7575798
>http://pepperheadsforlife.com/
Thanks a lot m8!

Found it!

http://www.rootsimple.com/2015/05/how-to-make-hot-sauce/

I ferment mine longer than this recipe, but the process is the same.
I use non-iodized salt.

>>7575810
>http://www.rootsimple.com/2015/05/how-to-make-hot-sauce/
Why non-iodized?

>>7575816

The iodine kills the microbes responsible for fermentation.

>>7575819
Oh good point!

>>7575825

For this year's round, I'm thinking of adding fry-cut daikon to the ferment.
I'm curious to see what can be made with them removing them before pureeing.
There also remains the question of what can be done with the chili pulp after straining.
In any case, hope you have fun with this new-found knowledge!

I put that shit on everything.

>>7575923

Try making shakshuka with it.
You won't be disappointed.