Smoked garlic, habaneros, and shishitos, fermented for 3 weeks. 7/10 heat and packed with flavo. First time I've fermented something smoked and oh man I'll be doing this again.

33 comments
  1. First off, sounds delicious! For names, golden fire? Smoked in gold? Gold rush 2 – too hot 4 u? Smoke and golden mirrors? I’m just spitballing here

  2. I’m nearing the end of fermentation for my second attempt at hot sauce. Habanero/Fresno mix. How’d you process the ferment into the sauce?

  3. How about Big Honey Heat. I like Fat Fire too but not many will connect it to Fat Levert.

    Looks potent.

  4. Rocky Juice 😂😂

    But in all seriousness you should call it “Take that L”, Moach quote inspired hot sauce.

  5. Hey fellow hot sauce maker! I run a craft sauce brand and have always dreamed of having a collab with the nuggets to make a sauce with them. This was a cool post to see pop up between two things I love!

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