Hot sauce making and general spicy thread? Just made my first

>>8915657
I made a 3% brine fermented tabasco last year because I saw a thread here on it. Came out much better than the vinegar based I'd always done before. I'm not posting a pic because I did yesterday and when I've posted duplicate pics in the homebrew thread some autist always starts wailing about it. I ground them with the brine, but I'm going to just leave the habaneros that I'm growing this year halved. The flavor of fermented is much deeper than vinegar brined.

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I've been wanting to make some using the simple louisana copycat recipe but for the life of me I can't find anyone selling red jalapenos in kansas city. I might have to grow my own.

>>8915657
Vinegar but not too heavy. Actually I would prioritize an old bottle of wine that is becoming vinegar to store-bought...but I digress.

Thai hot chilies all day, reduce the sauce to your hotness level.

How should chillies smell when fermenting? I'm doing birdseye chili's in a 2% brine and they smell acidic with a hint of funk.

Also, tips for preventing the white film that forms on top?

I sautee all of my hot-sauces in order to reduce them, you should try it OP :^)

I have a bunch of dried red chilis. How do I use them to make my curry hot? Just chop em up and add them in or maybe make a chili paste out of them?

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How can I make hot sauce that tastes like pic related without the snot green colouring?

>>8916806
Your snot isn't supposed to be green that means you've got an infection in your system

Is there a general guide that's been posted in these threads before? I've got quite a few peppers planted in the garden, might practice on some store bought first. Any pointers for a first time

>>8915657
Cepoguzac is our local brand of hot sauce. It's called "ass tearer"

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>>8916806
Easy, you buy iik instead.

>>8916802
>maybe make a chili paste out of them?

Use equal parts minced chili / garlic / ginger.

Great flavor, and adds the heat you like as well.

>>8916806
why would you want to make mediocre hot sauce?

>>8916791
I used a 3% brine and it smelled a little funky for the first week, but after that it didn't. It's my understanding that the brine should be 3-5%, so you may have used too little salt. Also be sure to use kosher or pickling salt. I didn't have any mold form but make sure the peppers were submerged. I have had mold form on top of sauerkraut and I just skim it off.

I made several kinds of sambal in the past.

Favourite is the mix between madame Jeanette, Rawit, Lombok and Bhut Jolokia. I used sunflower oil and baked the grinded peppers in that for my baked sambal. Added the salt after baking.

>>8917133
Damn. Maybe I should add salt? I also started with a little brine from a previous batch of sauerkraut

>>8917253
>add salt?

Idk. I guess it would depend on how long it's been going already. I'm no expert by any means, but my 3% brine fermented for 1 month came out great. Just curious, how did you decide on a 2% brine? I know with sauerkraut it's 2% salt by weight rubbed into the shredded cabbage, but if using a brine it's 3-5%.

>>8917558
I'd read that sauerkraut could be topped up with a 2% brine if there wasn't enough to cover, and assumed it was a good general purpose number to use. Hopefully it turns out well, and if not it's just $2 of chilli wasted.