Who makes their own? I just finished my 3rd batch a week ago. First 2 mellowed out a ton, I supposed this is normal behavior. They were hot when I made them but became almost more of a salsa…keeping in mind, I like HOT [censored]. Third batch came out a looooot hotter…let it settle for a week then threw some into batch 1 (70/30 batch 1/3) and it’s now fantastic…

Used ancho, Guajillo, Arbol, jalapeño, and habanero peppers as well as garlic, onion, lime juice, paprika…pretty happy with it thus far!

What’s your favorite peppers to use for a mix of heat and flavor?

I Love this amigo, but I’m a little too inebriated at the moment to respond.

I love you too brother 😘

That’s pretty gay.

You didn’t say you didn’t like it!!

But on a serious note.....I'm pretty drunk right now.

Hell yea! Text me I am too

I have always wanted to try this. Care to share more of your process? I like some heat, but never at the expense of flavor.

It’s actually quite easy! I’d always wanted to try it as well. Finally got into it after I started making tamales last year and had some peppers leftover from making a spicy red sauce for them. Figured what the heck. Wife and I are both big into hot sauce, so I looked at the ingredients in some hot sauces we like and gathered up some produce!

Nice thing is, it’s as easy and quick or as drawn out as you’d like it to be. Most of mine have been taking the peppers/garlic/onion and just throwing them all in a pot to hard boil for 15-20 min, throw in the blender with any other spices you want, then strain to get the skins/seeds out, and back in the boilin pot to reduce down if you want. Of course I’m writing everything down as I go so I can adjust for the next batch

I was hoping for this recipe to have a bit more smoky of a flavor to it from the arbols, but next round I’m just gonna throw some of the peppers on the smoker

Another nice thing is peppers by weight aren’t super expensive. H‑E‑B has a great selection of peppers for getting started! Enough ingredients to basically fill a ninja blender, which was about 10oz of peppers, 5 big garlic cloves, and 8 cups of water, only slightly reduced, made almost 8 bottles. My first couple batches made just 3-4 bottles. Very easy to scale the recipe up or down

Heck yeh, that is almost identical to the chili sauce that I make for tamale meat and enchiladas. Chili Pasilla's and pequins are also pretty good in the mix.

If you want a really good chipotle smokey flavor, go to Amazon and order you a bag of Chili Moritas. They are a type of chipotle but red ripe/smoked, but not dried out all the way like a regular chipotle. Think sweet smokey heat. They're my favorite dried chile and also make an awesome hot sauce on their own. Follow the same process just like you did but with moritas/onion/garlic/salt/pepper/cumin/lime/cilantro.

One of my families' favorites is also a smoked habanero sauce that I make. I just make a small fire on my Weber Kettle and add some wood chips. I lay a piece of foil down (to catch tomato juice) and smoke Roma Tomatoes, habaneros, onion, & garlic. As soon as the tomatoes start to split it's ready for the blender. Be careful though cause a little smoke goes a long way and it's easy to over smoke.

Nice!! Yea my second batch had chile pasillas and pequins as well. That batch had jalapeno and serranos in it with tomatoes and came out purdy tasty

Thanks for the tip on the smokyness!

You bet. Looks good!

Thanks fellas. Does this stuff keep in those bottles without heat sterilizing, like you would your prickly pear jelly?

As long as you’ve got a decent pH balance, just need to have an acidic addition to help with the preservation. Most common is vinegar, I only use a bit of vinegar as I use a good amount of fresh squeezed lime juice 😉

Cool. Just ordered a half-dozen five-ounce sauce bottles from the Zon. Is there a way of determining when the PH is high enough to prevent issues?

Duke and skinnerback I make some smoked Guajillo chile powder.

You can get those dried peppers just moist enough to be flexible and then smoke them for say an hour or 2 until dried again, low to medium heat.
Gives them however much smoky flavor you like based on time or intensity of smoke.

That sounds great Ma'am, Guajillo's are great chilis.