Reddit reviews Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces

Purchased this book a while back and they have a section on types of hot sauces, typed up below:


Louisiana

With a razor-sharp heat, these sauces are simple bends of cayenne or tabasco peppers, vinegar, and salt. The salt and chilli peppers are mashed and aged 1 - 3 years, then blended with vinegar. Occasionally xanthan gum or other thickeners are used. Popular Louisiana-style brands include Crystal, Frank's RedHot, Tabasco and Trappey's. Louisiana hot sauces have a relatively thin consistency, with the good ones being more flavorful than merely a spicy, salty vinegar. They needn't be refrigerated.

Hawaii

"Chilli pepper water" is made with whole chillies, garlic, salt, water and sometimes Hawaiian ingredients such as ginger and lemongrass.

Central America and The Southwest

In Central America as well as the American Southwest, you'll often find sauces that are distinguished by the use of a particular chilli (chipotle, New Mexico red, habanero, or cascabel) and earthy ingredients ranging from tomatoes and pumpkin seeds. In New Mexico, most traditional dishes are served with red or green chilli sauce, which flavours meats, eggs, vegetables, breads and burritos. New Mexican-style chilli sauces also differ from many others in that vinegar is used sparingly or not at all. In southeastern Mexico, habanero sauces are as common as ketchup.

West Indies or Caribbean Style

A culinary melting pot, Caribbean cooking has been influenced by colonists from Europe, African slaves, and natives. One island may feature French cuisine, while the next island a half hour away by sail may be English, with Indian influences. Anything goes, but the flavours are always big and the fire hot from the habaneros or Scotch bonnet peppers. With chillies giving the sauces the top fruity notes, each island - indeed, each kitchen - has its own homemade concoction. Jamaican sauces, for example, often blend Scotch bonnets with jerk seasonings and tropical fruits like tamarind or papaya. Puerto Rican sauces float hot chillies and garlic, and maybe a few garden herbs, in vinegar for a pretty pique. As hot as the equatorial sun, island varieties include Susie's hot sauce from Antigua, Sauce Ti-Malice from Haiti, Baron hot sauce from St. Lucia, Pickapeppa from Jamaica, Bajan Pepper Sauce from Barbados, Bello Hot Pepper Sauce from Dominica, and Matouk's from Trinidad.

Asian

Thick and pasty, Chinese chilli sauces include chillies and often garlic and fermented soybeans, and they are used either as a dipping sauce or in stir-fries. Chilli red oil, a distinctive Sichuan flavouring, is made by pouring hot oil into a bowl of dried chillies. The finer the chilli is ground, the stronger the flavour. Ground chilli is commonly used in western China, while people in northern China cook with whole dried chillies. In Indonesia and Malaysia, thick, pungent sauces (called sambals) often feature ginger and garlic. In Thailand, many dipping sauces contain chilli peppers. Nam phrik is the generic term for a Thai chilli dip or condiment made with fish paste, garlic, chillies, and lime juice. Sriracha sauce is a sauce of chillies, vinegar, garlic, sugar, and salt that is found in Thailand and increasingly in the United States.

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Hope you find this helpful! The book has a variety of recipes that covers each of the above styles, with some of the recipes being readily available [here.](https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/)

My top recommendation:


Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces https://www.amazon.com/dp/160342816X/ref=cm_sw_r_cp_apa_i_LzsCDbMXBTBA0

Well, as long as you keep homemade sauces refrigerated, they will degrade in taste quality well before they reach a stage where they are unsafe. It's just like any other food you would make: refrigerate what you can consume within a week and freeze the rest.

Sauces that have plenty of salt and/or vinegar have longer shelf lives. A really good recipe will tell you how the sauce should be stored and how long it will hold. I recommend starting with a good hot sauce cookbook, such as The Hot Sauce Cookbook by Walsh or Hot Sauce! by Thompson.

Once you decide to make a larger batch and can it, then food safety becomes more of an issue, since you'll be holding at room temperature for extended periods. At that point, the US Department of Agriculture's got you covered, with their excellent website on home food preservation.

https://www.amazon.com/gp/aw/d/160342816X/ref=mp_s_a_1_1?qid=1462602617&sr=8-1&pi=SY200_QL40&keywords=hot+sauce+book&dpPl=1&dpID=517h319riDL&ref=plSrch is a great book for hot sauce recipes and techniques for all different kinds of peppers.

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stupidly hot sauce
and recipes
?