How to Make Homemade Hot Sauce (Unfermented)
This is a very spicy and tangy un-fermented hot sauce with a tinge of sweetness and smokiness. You can make it at home with basic ingredients and equipment in under an hour.
This sauce tasted good as soon as it was finished, but it didn’t really start to take shape until several hours after it had been in the fridge. I’m sure a fermented version of this sauce would be worth the wait. If you were going to make a fermented version of this sauce, you would make your mash before you cook the vegetables. Then you would store it in a jar with a cheesecloth bound over the lid for two to four weeks, giving it a gentle shake and swirl daily. Then you would add your water and vinegar, and simmer the sauce. A fairly similar process, just much longer.
“Ghost Reaper” sauce is ideal for sandwiches, burgers, and marinades. I used a teaspoon of it in my caramelized roasted potatoes marinade, which turned out great, and Taryn and I have been putting it on all our savory sandwiches, like the tangy tofu salad sandwich we just made. It’s going a lot faster than I expected.