These are probably my favorite thing in the fridge right now. After my test batch of hot sauce was a success (& quickly vanished), I decided I wanted to make a few different ones, with hopes that they might last more than a week. I went on a binge of watching some Hot Ones episodes a few weeks back, and they made an episode about making hot sauce, so some of these are inspired by the recipes in that episode, however, I did not add vinegar to mine, opting instead to lactose ferment them.
Top is a sun-dried tomato/ onion one, that’s more or less a hot salsa. Bottom right is ginger carrot. Bottom left is grilled pineapple. I used habanero as the pepper in all three (12 peppers per quart). They have more of a paste consistency than a sauce consistency, which i could change by adding more water, but having it a little thicker makes it easier to spoon out (plus I don’t want to water them down). It would probably help if we had a blender (with an actual “liquify” setting), instead of just a food processor, but like I said, I don’t really care about consistency. I was aiming for taste.