This sketchy.com limited edition craft hot sauce is sure to please any hot sauce fiend. The Habanero Chili Peppers make this a hotter sauce than Sriracha in heat. This hot sauce carries a superb chili flavor and pours easily.
A basic, fresh red chili pepper hot sauce. Farm Fresh Habanero Chili Peppers, Vinegar, and Salt blend nicely providing a versatile sauce good on varied cuisine. This sauce is a hot one at a 8/10 heat index compared to original Tabasco sauce at a 4/10.
$5.99 per 5 oz bottle
3 bottles for $14.99 (save $3)
Please contact us if you have questions about ordering hot sauce or anything else.
Our hot sauce is made from farm fresh ingredients and there is no waiting period to use it. The Chili Peppers are harvested from sun drenched vines on farms one day where they go straight into a bottle the next.
We love hot sauce and have been known to use it on almost everything. Be sure to check back often as we will be adding additional hot sauce varieties to our product line in the near future as well as posting to the blog.
Five Steps To Making Fermented Hot Sauce
- Hot Sauce cannot be made without peppers and there are many types of peppers. Popular peppers for hot sauce include the Cayenne, Serrano, Jalapeño, and Habanero. Different flavors and heat levels can be attained by mixing various herbs and other seasonings with the peppers to create unique flavor profiles.
- The peppers are picked on the farm and transported to the factory where they are blended and salt is typically added to make a mash. The equipment necessary to make hot sauce depends on the size of the batches of mash you are making.
- When fermenting rather than cooking, the mash is stored in a bucket or barrel that allows enough air so the yeast can grow and the mash can ferment. The fermentation period needs to last two weeks or preferably more than that. Tabasco is allowed to ferment for three years.
- The fermented mash is mixed with a liquid like vinegar in a mixing tank where the pepper particles are further broken down reducing the viscosity of the sauce. The vinegar takes on the aroma and flavor of the peppers. Vinegar is a natural preservative and hot sauces do not need to be cooked.
- The mixed sauce is drained of pepper seeds and pulp. The type of equipment used to drain the newly mixed hot sauce depends on the size of the batches being made.