Hot Sauce – Mathias

Hot sauce, one of the key components of life. Hot sauce is like bacon, it makes everything taste better–from eggs, to wings, even a school salad. But there is a fine line between good and gross. Some hot sauce is really good but has no spice or vice versa. I have found the perfect balance of spice and flavor.

Mathias

Making

Here are the links to videos of me making the hot sauce:
Part 1: https://youtu.be/QABCXKARY3g

Part 2: https://youtu.be/rgjU5Xf7jOQ

Part 3: https://youtu.be/nsVlOzSMgPQ

Ingredients

• large bag dried Mexican chili pods
• large bag dried Guajillo peppers
• small bag dried chilis de arbol
• 12 habaneros
• 4 reapers (if you can find them)
• 1 head of garlic
• 2-4 tbls salt

Instructions – Not fermented

• Cut the stems off the peppers and roughly chop. This will help to avoid air pockets while the peppers ferment.
• Disperse the peppers evenly between 2 quart jars.
• Mix the brine, 4 cups water and 2 tbls salt.
• Fill the jars with brine and press the peppers down to remove air.
• You may need another 4 cups of brine.
• Seal the jars.
• Let soak for at least 24 hours.
• Sauté garlic.
• Add the garlic, peppers and brine into a blender and blend well.
• Pour into a clean jar and refrigerate.

Instructions – Fermented

• Follow the steps above, except the 24 hour soak time.
• Rather than 24 hours, let the peppers ferment for 2-4 weeks.
• The longer the ferment time the stronger the funk, but you will need a minimum of two weeks.

Trying

**DISCLAIMER: DO NOT EAT REAPERS**

While me, my dad, and my friend were making it for the first time, me and my friend wanted to try to eat one of the reapers. My dad said eat the tip of one them first. So we ate the tip. How bad could it be? We’ll the answer is bad. We were crying and chugging milk and ice cream for a solid 30 mins.

Ratings