What's your go to? Mine was Danny cash 1%er but it looks like it's no longer being made. Looking for a replacement. Nothing with extracts I'm not that hardcore

Looking for something savory but light in flavor but with big heat, preferably easy to find on Amazon or locally.

There's a danny cash ghost reaper sauce that looks perfect but they want 12 dollars shipping on a 12 dollar bottle which is a bit much

  • Jew [he/him]
    ·
    2 months ago

    Have you considered making your own? I have a good recipe for a habenero sauce and its pretty easy to make a ton of it. Ingredients can be obtained for $10 or less to make like a gallon of it

    • Parsani [love/loves, comrade/them]
      ·
      2 months ago

      Do you jar it? I usually make fresh stuff throughout the summer but in smaller portions so I eat it before it goes bad

      • NephewAlphaBravo [he/him]
        ·
        2 months ago

        I like to ferment mine, let nature do the preserving for me and add that really smooth lactic acid flavor/aroma

            • barrbaric [he/him]
              ·
              2 months ago

              You can see external images if you load them on the home instance through clicking the rainbow star (fediverse) button under the post (at least on desktop).

          • NephewAlphaBravo [he/him]
            ·
            2 months ago

            You make a 3-4% brine, cut up your ingredients, and dump everything into a big jar with some form of airlock to let excess CO2 escape. Let it sit somewhere cool and dark for a week or two, stir or shake it up a little now and then, and when it smells like the good kosher pickles from the grocery store it's ready to throw in the blender with any last-minute spices or whatever.

            You can also blend everything up at the beginning but imo it's easier to deal with a brine than a mash.

            The Serious Eats page on it is a massive infodump but the main things to know are the salt concentration and the anaerobic environment

      • Jew [he/him]
        ·
        2 months ago

        No its good as soon as you make it. Its vinegar based so it lasts a while if you store it after. Ill post the recipe in another reply

        • Parsani [love/loves, comrade/them]
          ·
          2 months ago

          Ah, that makes sense. I use very little vinegar, I'm not a huge fan of it. I like lime juice for my acid

          Edit: I'm talking about salsa though. I don't know why I thought I was making hot sauce lol

    • JamesConeZone [they/them]
      ·
      2 months ago

      Came here to say this. The hottest and nicest tasting sauce is gonna be your own, and it's surprisingly cheap to make

      • Jew [he/him]
        ·
        2 months ago

        Agreed! Once you know how to make hot sauce you can also learn how to make salsas too. Great stuff to bring to parties or communist revolutions.

    • Thordros [he/him, comrade/them]
      ·
      2 months ago

      I'd really like to see your recipe, too. I've made chili oil before, but it was basically all heat and not super flavorful.

    • GinAndJuche
      ·
      2 months ago

      Mind sharing? That sounds lit.

      • Jew [he/him]
        ·
        2 months ago

        Heres the recipe:

        3/4 cups white vinegar

        1 cup water

        8-10 habeneros

        1 or 2 carrots

        1 Mango (optional but great for sweet heat)

        4-6 cloves of garlic

        Half an onion

        Pinches of salt for flavor

        Honey or honey powder (optional for sweet version)

        1 red bell pepper (optional for flavor and more mild spice)

        Steps:

        1. Roast the veggies in a cast iron pan in the oven or on the grill
        2. Put roasted veggies in pot with vinegar and water, boil for 20-30 min (warning: boiling vinegar will cause some fumes so beware when opening lid of pot)
        3. Let boil cool a few minutes then blend.
        4. Add salt or more garlic for flavor if needed

        Boom! You've just made Jew's Bobcat Sauce.

        Note that this recipe will yield ALOT of sauce. Probably around 40 ounces. Scale down as needed. Ratio of vinegar to water can go up to 1:1 for more tang but never do more vinegar than water.