While Bulgarian Carrot delivers a heated punch, Black Hungarian and Fish peppers are more edible ornamentals. Although they have good flavor, they are only mildly hot.

On a more personal note; when I first started growing peppers from seed, I grew both Black Hungarian and Fish peppers due to their unique colors. I later found that they did nothing for me except take up valuable space in my raised beds and I haven't grown them since.

If you're planning to make true hot sauce, Black Hungarian and Fish peppers will be fine for flavoring but you may want to kick it up a notch by adding some Habs or Fatali peppers.

I agree with Lil Rhody. Hot Sauce tends to lose some of it's kick with age so I'd use a hotter pepper. Care to share the recipe?

Throw six or so chocolate habs in there for good measure.

Paul B.

My favorite for hotsauce is Paper Lantern. I sautee some (lots) fresh garlic, add the seeded peppers after a couple of minutes. Then I lower the heat and add white vinegar, sometimes a little kosher salt and simmer (do not boil). After five more minutes or so I run it through a blender and bottle.

Fatali and Super Cayenne do very well also.

I made a couple batches with dried Kung Pao and Thai Dragon: same basic method but substituting a fairly large amount of fresh ginger for the garlic. I called the sauce Rusty Dragon, and it was delicious. Since it was made with dried peppers, I can make it again before next harvest, weee!

How hot do you want the sauce to be? Here's a recipe:
Grind up some Scotch bonnet peppers in the food processor until very fine. Add white vinegar and salt. Done. The amounts are approximately 1 part peppers to 1 part vinegar (maybe a little less vinegar). Then salt to taste. It comes out kind of watery, not thick. You can adjust amounts of vinegar for taste and thickness. My husband makes this stuff all the time and puts it on practically everything he eats...he even puts it on sliced apples as a snack....I don't know how he does it. I think this stuff burns worse than oven cleaner!

How long does the sauce keep? When you say bottle....just put it in a glass container? Uncle John, any specific amount of vinegar for your sauce? I'm growing paper lantern and fatali this year, so this could be fun!
d

I boil in vinegar in microwave after finely chopping. Then drain off. Next time (try~#5) I'm gonna press out the vinegar. Hand mixer in ketchup and butter. Start to finish in a measuring cup w/ a handle to swirl my wingies. I experimented. Never tried "straighter" pepper sauce. Curious. Butter, or the right margerine lets it stick to food. Looks kinda chudleigh thawing.