Thread 64499250

>>64499250 (OP)
It's more vinigger than anything.

>>64499250 (OP)
It'll work on your MRE but that's about it

>>64499250 (OP)
if you put it in a spritz bottle and spray yourself in the face with it then yeah, kind of

>>64499250 (OP)
Just put it on your nuggets like everyone else. Delicious. Scrumptious.

>>64499250 (OP)
as an anon that recently fell in love with making hot sauce... used to be great, now they fucking mix it. You have to brew hot sauce by taking a big jar, making it 2/3rds mash for flavor and 1/3rd hot pepper, top it off with brine, and leave it on a shelf for a week then blend and strain.
It's so fucking easy anon and the flavors are like essential oil more than food; aka play to strong scents.

>>64499250 (OP)
I put this shit on everything.

>>64501883
You’ve hit the Free plan limit for GPT-5. Responses

“Hoppe’s No. 9-Inspired” Fermented Hot Sauce

Goal: funky, solvent-sweet, slightly oily, clove-phenolic aroma.
Fermentation time: 2–4 weeks in brine, depending on taste.

Ingredients

Vegetables & heat:

2 cups chopped smoky red peppers (like cayenne, Fresno, or red jalapeño)

½ cup chopped habanero (for that oily, tropical heat)

6 cloves garlic

1 small yellow onion

Brine:

2 cups non-chlorinated water

1 tablespoon non-iodized salt

Aromatics for that Hoppe’s vibe:

1 teaspoon clove (whole or crushed)

1 teaspoon black peppercorns

1 teaspoon mustard seed

½ teaspoon allspice berries

½ inch fresh ginger

Optional: a small piece (½ inch) of oak chip or charred wood chip sterilized by boiling — gives that “gun oil / shop bench” nuance

Optional: 1 small banana pepper or a few slices of actual banana (adds fruity solvent-like isoamyl notes)

Fermentation Setup

Pack the jar:

Stuff everything into a clean quart Mason jar.

Add your aromatics in layers with the peppers and garlic.

Add brine:

Dissolve salt in the water and pour to cover the peppers.

Keep everything submerged (use a fermentation weight or improvise with a zip-lock filled with brine).

Ferment:

Loosely cap or use an airlock lid.

Keep in a cool, dark place (~65–70°F) for 2–4 weeks.

Taste every few days after the first week.

You’ll notice funky-sweet, banana-garlic-oak aromas start to develop — that’s your “Hoppe’s ghost” forming.

Finishing the Sauce

After fermentation:

Strain solids and blend with enough brine to reach desired thickness.

Add 2 tbsp vinegar to stabilize

Rest sealed for another week in the fridge — it will mellow and the aromatic layers blend.

Notes on the Aroma Chemistry
Clove/allspice/fermentation phenols eugenol, gives that sharp, medicinal sweetness.
Fermented fruit (banana) isoamyl acetate, classic banana-solvent note.
Oak/char smoky phenols, evokes oil or solvent.
Garlic/onion aging sulfur compounds that mimic metallic/oily overtones.

>>64499250 (OP)
Yeah just drop a stick of dynamite in a 5 gallon bucket of it

>>64499250 (OP)
Yes that's why eating a lot is self harm.

I saber hot sauce bottles with kitchen knives.

Costco size