>>64499250
It's more vinigger than anything.

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

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

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

>>64499250
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.

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>>64499250
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.

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>>64501975

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

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>>64502192

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

I saber hot sauce bottles with kitchen knives.

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Costco size

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>>64501980
Kek, based