dgbhotsauce.bsky.social
A hobbyist maker of fermented hot sauce for my family and friends. Join in for recipes and what I found works and doesn't work, or just for the quirky names we come up with for our little bottled treats.
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Habanero ~ 400g
Reaper ~ 185g
Ghost ~ 135g
Pomegranate ~ 300g
Spice bag w/ 1 cinnamon stick, 1 star anise, 6 cloves, 12 peppercorn, lightly crushed.
Ferment for 2-3 months. Apple cider vinegar & brown sugar for consistency & taste.
Yields 8 5oz woozy bottles.
Pasteurize, bottle & enjoy!
2/2
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Habanero ~ 645g
Dragon Fruit ~ 565g
Mandarin Orange ~ 250g
Onion ~ 245g
Roasted Onion ~ 210g
Garlic ~ 120g
Roasted Garlic ~ 80g
Chop ingredients, ferment in 3.5% brine for 2 months. Roast 2 medium onions, add, blend. Brown sugar & pineapple vinegar to taste. Pasteurize, bottle & enjoy!
6/6
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From there it wasn't a big leap, linking "Onion" to "One Ring", and everything just fell into place. I wish I could remember what I wrote in the Elvish text, but I've since converted the glyphs to curves, so it's lost to me.
5/6
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But when I blended it, well, I never did get that orange I wanted. But I loved the onion flavour and had to incorporate that in the name. The specks of black , which come from Dragon Fruit seeds, gave me a sense of, I don't know, corruption? And what is more corrupting than Sauron?
4/6
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The name and label are clearly inspired by a certain epic fantasy story, but that wasn't the original intent. With the ingredients I chose for the first batch, particularly orange habanero and mandarins, I was hoping for a certain shade of orange, and the name was going to be "Spray Tan 45".
3/6
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Someone who doesn't normally like hot sauce tried this. In his own words, it opened up his eyes to what hot sauce could really be. He never expected anything quite like this, and now he's a regular recipient bottles when he never liked hot sauce before!
2/6
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Plain old home inkjet printer, using some gold coloured, somewhat metalicized sticker paper, cut with reasonable precision using a straight edge and a sharp utility knife. I usually go with shiny "holographic" sticker paper, but gold is certainly appropriate for Lunar New Year.
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Fresh
Thai chilies ~ 290g
Habanero ~ 60g
Reaper ~ 20g
Ghost ~ 15g
1 Dragon Fruit 1 ~ 290g
Longan ~ 160g
Kumquat ~ 160g
6 Mandarin
Frozen
Aji Limo ~ 150g
2 Rocotto 2 ~ 70g
Mash ferment for entire lunar year. Blend, brown sugar for balance / taste. Pasteurize, bottle, enjoy. Yields 8 bottles.
4/4
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Very fruity, strong in citrus flavour, with a medium-high heat. It's one that sneaks up on you, with quite a delay before the heat really hits. Once it does it ramps up quite nicely, never getting unbearable, but sticking around for a good length of time.
3/4
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Longan (literally translating to "Dragon Eyes") and Dragon Fruit were obvious choices. Thai, habanero, reaper and ghost #chilies provide most of the heat. This Dragon is adventurous, so we included frozen Aji Limo and Rocotto as well. Kumquats & Mandarin Oranges provide a citrus punch.
2/4
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Persimmon ~ 550g
Habanero ~ 480g
Serrano ~ 300g
Bishop's Crown ~ 125g
Onion ~ 400g
Carolina Reaper ~ 45g
Ghost ~ 45g
Roasted Onion ~ 140g
Roasted Red Long Hot ~ 60g
Roasted Garlic ~ 25g
Ferment for 2 months
Add 2oz Canadian Club Whisky
Blend, pasteurize, bottle, enjoy!
Yield: 16 5oz bottles
5/5
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Congratulations, my love, on a well deserved retirement. It won't be long before I can join you in the post-work wonderland, where it will be just us, chili peppers and hot sauce for days and days!
4/5
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While the fools that she would not suffer gladly may be happy that her wrath can no longer be directed their way those that know how well she did her job and respected her tenacity and dedication, while happy for her, are saddened by her departure, knowing how much work will now fall on them!
3/5
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Not only my partner in hot sauce but also in life. After nearly 34 years in the public service this particular Dragon Lady has determined now is the time to enjoy a much deserved retirement. This sauce was made to commemorate the milestone.
2/5
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You, my good person, are the kind of hero we need in these troubling times! Thanks for doing this!
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The great thing about fermentation is that it's essentially "set it & forget it". Time does all the work for you in developing the flavours. Chop at the start & blend at the end is all the work needed. Not *quite* as easy as picking one off the shelf, of course, but store bought can't compete!
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So, neither mac nor cheese were harmed in the making of this sauce? Shenanigans! I'm calling the Truth in Advertising commission and lodging a complaint! You can't get away with this on the Internet! 😆
I'm guessing it's quite tasty, assuming it started as a full bottle & seeing where it's at now. 👍
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Oh, come now, with a name like this we need to know the ingredients! Don't leave us hanging! Good on you for sharing and not hoarding them all to yourself! :)
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Nuka Cola venturing into the hot sauce market? I'd love to know what went into this!
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Huh, never thought about Bouillon. I expect it's a nice flavour bomb!
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Are you sure you're an amateur, because you've done the pro move of dehydrating the solids left from straining! Nice!
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Nice! They look great! What went into them?
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Wonderful! Nice Job!
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And of course Chinatown is just right there, and this weekend a grocer had Thai chilies for a dollar a pound! Oh, yes, please!
I have no idea what to expect from what all this will make. 😆
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Second stop in Kensington Market is always Carlos' House of Spice, where you can pick from an amazing assortment of spices, dried chilies and other goodies. This trip we picked up Puya, Aleppo and Urfa chilies, and some dried Kokum.
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Lovely looking pods! Good luck with your next harvest!
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I've not heard of chenzo chilies before, which isn't surprising. There are likely more chili varieties than any person knows! But I looked them up and the seem quite a fascinating plant to grow & gave you a very nice looking sauce!
Good luck using the rest of the chilies! Looking forward to more!
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Such a nice colour! 👍
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You're a good friend! Nicely done!