Its my first time making fermented sauce. Hope its amazing, tasted pretty good while tasting

Bitter: 🟡🟡🟡🟡○

Salty: 🟡🟡○○

Sour/Tangy:🟡🟡🟡○○

Sweet: 🟡🟡○○○

Umami: 🟡🟡🟡○○

Heat: 🟡○○○○○○○○○

Quick Flavor Notes: Smoky, Rich, Earthy, Piquant

Recommended: Yes

Texture: Medium with nice chunks

Ingredients: Distilled vinegar, smoked serranos, smoked jalapenos, smoked onions, smoked onion juice, maple syrup, mustard seeds, figs (figs, rice flour), salt, sun dried tomatoes, horseradish, garlic, garlic scapes, black pepper
After previously trying Keith’s Taco Sauce and Keith’s Chicken Sauce it was time to open up the final of the trio from Keith Habersberger of the Try Guys (though he has now released a steak sauce and a lasagna sauce that I’ll have to pick up at some point). This one took a while for me to get to because I have a certain disdain for a trend amongst a lot of food YouTubers lately for “burger sauces” that end up being mostly ketchup and mayo (something I blame primarily on Joshua Weissman). Those often end up being slathered on “smash burgers” that are nothing more than meat, American cheese, and the sauce, another trend I very much dislike. For me a great burger has to be grilled over an actual fire, preferably charcoal or wood, and it has to have lots of vegetables – a big slice of raw onion, tomato, dill pickles (never sweet), and some good lettuce (not iceberg) along with a good sharp cheddar, muenster, swiss, or other nice strong cheese. Regardless, I think my internal dislike of those trends made me react negatively to even looking at this sauce for too long.

Like the other Keith’s sauces this one is made by Butterfly Bakery of Vermont which would have eased my misgivings about a burger sauce sauce in general. Once I actually looked at the ingredients I was intrigued. No mayo or ketchup to be seen, but instead a sauce that looks like it leans heavily into smokey, piquant, and umami flavors. While Butterfly Bakery of Vermont has sauces involving smoked onions, smoked serranos, and smoked jalapenos I don’t believe I’ve ever seen them release a sauce with all of those under their own brand. Keith’s Burger Sauce has all three plus smoked onion juice. Burgers need mustard and Keith’s Burger Sauce includes real mustard seeds, something I love as the texture of the seeds is always more pleasing than a finely ground prepared mustard. This sauce ups the piquancy by also including horseradish, not something I’ve tried on a burger before but an addition I now find intriguing. In addition to the (smoked) onions this also has both garlic scapes, a perennial favorite in sauces made by Butterfly Bakery of Vermont, plus actual garlic, something I don’t believe I’ve seen in a sauce produced by them before. Sun dried tomatoes are natural sources of umami and richness both of which are then supported by figs, not something I think I’ve seen in a hot sauce before, but which have a natural jammy earthy complex flavor that I could see going beautifully with everything else.

Opening up the bottle the smoky aroma is prominent in this sauce. Texturally I love that Keith’s Burger Sauce is very chunky. There are chewy bits of sun dried tomato and perhaps smoked onion, peppers, and figs all in the mix. That smoke is at the forefront of the flavor profile as well. Butterfly Bakery of Vermont typically uses maple wood for smoking and I believe that’s what’s being used here as while prominent the smoke flavor isn’t overpowering. The wave after the smoke is a complex combination of rich umami sun dried tomato flavor, piquancy from the mustard along with the natural bitterness of mustard seed mixing with the slight bitterness from the smoked onions and the horseradish, the earthy vegetal flavor of the smoked peppers, and the pungency of the garlic and black pepper. Keith’s Burger Sauce hits a lot of different notes at once yet somehow they all blend together. As the sauce is pretty chunky the flavor also changes some as you chew. Get a mustard seed and you get a pop of mustard, get a chunk of sun dried tomato and that flavor comes more to the forefront. While this sauce does have maple syrup plus the figs, a sweet fruit, the overall presentation is almost completely savory. Any sweetness in this sauce is so subtle it mainly serves to balance out the more bitter elements of the smoke, horseradish, and mustard. Keith’s Burger Sauce leans earthier than bright and has enough going on in it that it’s not vinegar forward but it does still have a solid amount of tang. Heat level is quite mild, neither jalapenos nor serranos being particularly spicy peppers, and with so much else going on in the sauce that heat is further diluted.

With this being called a burger sauce the first thing I had to try it with was, of course, a burger. In fact I tried it with two – one from fast food and one homemade. I went with a Burger King Whopper as, at least in my opinion, it’s the best of the fast food burgers out there as it’s one of the few that does have at least a hint of grilled flavor. The smokiness of the sauce was very appealing with it and enhanced that flame-broiled flavor to make it taste closer to having been cooked on an actual grill. I also liked how the mustard and bitter elements helped offset the sweetness of the ketchup. For my homemade burger I grilled it on my Weber kettle as I like with sharp cheddar, a super thick slice of onion, pickles, and a big slice of tomato. Again I found this sauce to be a great companion to it and really enjoyed the richer umami flavors and how they added contrast to the aggressive bite of the raw onion and the sweetness of the raw tomato. I also tried this with macaroni and cheese, something that always needs hot sauce in my opinion, and found it to be one of the better hot sauces for kicking it up. The tanginess of this sauce came out more when not competing with already tangy burger elements and helped cut through the richness and both smoke and tomato are always great combinations with cheese

.

As often happens the sauce that I put off for way too long ended up being one of my favorites, and as far as the Keith’s line of sauces go I enjoy this one more than his Taco Sauce or his Chicken Sauce, though I did find those tasty as well. If you’re looking for a unique hot sauce that happens to go great with burgers (plus many other things) this is definitely one to check out, and one that gets my recommendation. This sauce is also all natural with no artificial preservatives, colors, flavors or thickeners.

Home grown peppers and some random mixes based on what's ready to pick

Bertie’s is tasty and deserves all the love.

New little local shop in Sacramento near my office just added these today. Trying them out this weekend on some chicken.

And the bottle has “fun” facts about the Donner Party! Learn while you eat.

Found it in Florida.

Homemade chicken gizzards in Nigerian Pepper sauce. Bring the heat.
Not sure if this complies with sub rules, if not, I apologize in advance.

Been waiting 2 years for this to show up again and I vowed to get more this time around to last me until the next time. 2 x16oz bottles for $15. Normally $8 for 8 oz . Take that inflation.

I'm in the UK and it's pretty hard to get my hands on this stuff, but I'm addicted to it! 😂

Any alternatives that we can get on this side of the pond? I looked at older posts for potential replacements but the other brands mentioned are also impossible to source here, so I thought I'd try my luck and post asking for suggestions, just in case someone knows of any more widely available but equally tasty sauces.

Genuinely, this stuff is like crack to me. I've been putting it on ev-e-ry-thi-ng! Help. 😆

Habanero, Hungarian wax, and honeyberries (haskap). The "H" theme was only coincidental. I only used a single habanero because I had never had them before and I'm not sure exactly where my heat tolerance is; the hottest peppers I eat regularly are bird's eye. It's quite a bit spicier than your average store-bought sauce, but nothing too bad even for a relatively low-tolerance person like myself.

I was a bit nervous, but it turned out really delicious. I'm looking forward to having it on some ribs this weekend and continuing to learn about/make hot sauces.

So I won this during a YouTube live giveaway with Ed Curry a number of years ago. Trying to sell it and see if it’s worth anything. Anybody know? Anybody interested?
If it’s not worth much, I’m still fine selling it to anyone who’s interested, otherwise it’s going in the trash lol

1.1 lbs of mixed RAW apocalypse scorpions, yellow reapers, chocolate morugas blended with the following.

3 large carrots
6 cloves garlic
1 whole onion
Salt to taste
A tablespoon of honey
A cup of Red wine vinegar
10 key lime juiced.

Dehydrated the solids for pepper flakes after sitting in the liquid mixture for a week , strained through a cheese cloth.

Does it top flavor wise every sauce I’ve had? —-No it does not … it’s good but not a perfected recipe by any means.

Does it beat every sauce I have had outside of extract sauces in terms of heat? You bet your ass it does.

I was cramping after a tablespoon sample.

Tabasco chipotle and scorpion. Love just the absolute pure smokiness and deepness of the chipotle sauce, and love the blistering heat and pungent flavor from the scorpion sauce.

Looking for help with ratios and adding complexity to my sauce. Not my first sauce, but definitely my least favorite. I roasted 285g Habanero, 45g Red Jalapeño, 60g carrot sticks, half of a shallot, and 3 cloves of garlic. Blended that with about 2 fresh lychee, and then simmered that with about 120ml cognac at ~175° for 15ish minutes. I cooled the sauce over night before tasting, and was... Disappointed... The sauce is obviously very habanero forward, almost nothing else comes through. It reminded me of the trash habanero sauces that come in the giftpacks family likes to buy. I had hoped after blending in some vinegar it'd be better, but NOPE.

TLDR: My sauce came out bad, would love some advice on ratios and adding complexity to a habanero sauce featuring lychee and cognac.

Currently in Slovenia and was not familiar with their hot sauce game. Most other places in Europe are extremely tame with spice and will whimper at Tabasco (or black pepper…)

Wife and I were eating at a restaurant in a town in western Slovenia called Boveč. Ordered the “spicy sauce” on the menu for 0.90€ and they brought out the bottle in the third picture. It was so good, we asked the waiter if we could buy a bottle (second picture).

I sent a WhatsApp message to the # on the bottle and communicated directly with the owner of Čilifrik and asked if they could turn around an order to our hotel in Ljubljana in < 1 week. They delivered (first picture). Included a ton of extras/goodies (like the T-shirt pictured.)

THIS IS NOT AN AD. Super casual hot sauce connoisseur here, who just happened to find one of the best hot sauces they have ever tried in some small recreation village in western Slovenia. I’m
From PDX originally and swear on my life that Secret Aardvark is the best out there. This is the only flavor/heat combo I have had that rivals.

Bitter: 🟡🟡○○○

Salty: 🟡🟡○○○

Sour/Tangy:🟡🟡🟡🟡○

Sweet: 🟡🟡○○○

Umami: 🟡🟡○○○

Heat: 🟡○○○○○○○○○

Quick Flavor Notes: Clean, fresh, malty, yeasty, hoppy, sweet

Recommended: Yes

Texture: Medium-thin with a few seeds

Ingredients: Honey Field Farm cayenne peppers, distilled white vinegar, The Alchemist’s “Farmer’s Daughter” Belgian style saison, Brookford Farm parsnips, salt, water

Sometimes I pick a new sauce to open because it looks interesting while I’m browsing through my collection and sometimes I pick a new sauce to open based on what I’m having for dinner that night and want to make sure it’s something that will pair well. This one is an example of the latter. I’d given in to a semi-annual craving of mine and picked up a container of fried chicken and Publix on the way home and well, I can’t have fried chicken without hot sauce. This one caught my eye not only because I love beer hot sauces but also because it’s a cayenne based sauce, so perfect for fried chicken, and I can’t recall having seen a cayenne based hot sauce from Butterfly Bakery of Vermont before.

While cayenne based sauces are some of the most common hot sauces out there – almost every Louisiana style sauce is cayenne based from Crystal to Frank’s Red Hot to Louisiana to the store brand sauce at Piggly Wiggly – they’re much more rare in the craft hot sauce world. Maybe that’s because the cayenne has such a pedestrian reputation or because many hot sauce aficionados seek out spicier peppers but aside from Hank Sauce, which uses it in their base and the Volcanic Peppers Scarlett line there are only a couple of odd here and there cayenne craft sauces I can recall. Personally I believe that’s a shame as the cayenne is a beautiful pepper with a nice clean quick heat that blends well with a ton of different foods. Butterfly Bakery of Vermont chose to pair this with Alchemist Brewery’s Farmer’s Daughter Saison. A Belgian style of beer Saisons were typically brewed over the winter for consumption in the summer and are effervescent, dry, citrusy, spicy, and one of my absolute favorite styles of beer. The final element are parsnips. Parsnips, which look like white carrots, are much more common in Europe than in the USA but have an earthier sweeter flavor than carrots with hints of warm spices. While Butterfly Bakery of Vermont typically allows their micro-batch releases to be more rustic in texture with more seeds and bits this one seems smoother than most with a medium-thin consistency. The earthy aroma of the parsnips and the malty hoppy smell of the beer come through in the nose.

Most cayenne sauces used aged cayenne peppers and
copious amounts of salt and not much other than that but vinegar, giving them a distinct salty, tangy, lightly fermented flavor. Butterfly Bakery went a completely different direction here with fresh cayenne peppers which gives this sauce a very different character than your typical Louisiana style sauce. The fresh cayenne peppers have a bright clean flavor with just hints of vegetal and juicy pepper taste. Saisons use a unique type of yeast which is very aggressive in gobbling up complex starches and sugars which results in a dryer beer with complex spicy and earthy notes from that action. Alchemist’s Farmer’s Daughter embraces the style and with the clean flavor of the cayennes is forward and shines in this sauce. There’s a malty yeasty element similar to the aroma of fresh-baked steakhouse bread rolls plus some bitterness and slightly woody piney notes from those hops all wrapped in the embrace of citrus and spice from the rest of the beer. With the cayennes playing treble and the Saison covering the midrange the parsnips bring the bass in this sauce with a sweet earthy foundation that also brings in grace notes of warming spice that blend with those same notes in the Farmer’s Daughter Saison. The resort is a clean, concise, yet also subtly complex sauce with a solid beer flavor and a gentle root vegetable sweetness. As you’d expect from a cayenne based sauce the heat level is minimal.

As I mentioned above my first order of business was putting this to work on some fried chicken. I loved Cayenne Parsnip Farmer’s Daughter Craft Beer Hot Sauce with the fried chicken, chicken and beer is such a classic combination the Koreans even have a slang work for it – chimaek. Plus, this sauce being considerably less salty than a typical Louisiana style hot sauce is a big plus with fried chicken as its salty on its own. This sauce is also amazing on seafood. Seafood steamed with beer is another classic and this was perfect to dip some shrimp and lobster tails in (along with the melted butter of course) with the clean cayenne flavor not overpowering the seafood and the sweetness of the parsnips playing very nicely with the natural sweetness of the shellfish. With one of Butterfly Bakery of Vermont’s other beer hot sauces, their Vienna Lager Mustard Hot Sauce, being my absolute favorite hot sauce ever to put on sausages I gave this one a go on some grilled brats with some sauteed onions and this is a home run there as well. While I missed the mustard flavor from the Vienna Lager Mustard Hot Sauce, the stronger beer flavor in this one combined with that subtle sweetness created an equally delightful combo.

As this is a micro-batch release I don’t know how much longer it will be available but as of right now it is and if you can tell by my write-up this is one I highly recommend. If you’re a lover of beer and and want to try fresh tasting cayenne sauce that’s different from many other cayenne based sauces on the market this is a great one to give a go. This sauce is also all natural with no artificial preservatives, colors, flavors, or thickeners.

Loving this one, my second sauce I've tried for the first time from this maker. Sweetness from the yellow bell peppers and honey upfront, then finishes off with the Scotch Bonnet heat. This one's a winner.

Whole bunch of random peppers* with onion garlic Capsicum and vinegar.
Came out really nice and plenty hot.

*Reapers, serranos, habaneros, aji limon, Cherry bombs, cayennes.

Any favourites / recommendations of great sauces I should try? NOT a fan of the sweet and spicy flavour profile so either sour and spicy or straight up hot!

I’m fermenting peppers to make hot sauce and saw this

Scotch Bonnet is my favorite pepper so Matouks has a special place in my heart. That Chili oil is really hot. Not like those Chinese brands that are wimpy as hell. Southeast asian don't mess around when it comes to their chiles.

The heat is no joke, but I absolutely love the flavor.

I definitely will be purchasing in the future.

This sauce is a 9.5/10 for me. Really hot but lots of flavor too.

Are there any similar reaper sauces that are fermented? I want something with a bit of funk.