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Old 12-21-2012, 04:56 PM   #31
eatmorefrogs
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Quote:
Originally Posted by CreamyGoodness View Post
If I take my pound of frozen jalapenos and put them in an oven with a little salt and olive oil, roast and then buzz in the cuisinart before mixing with some white vinegar... think I will have a product with nice pepper flavor and a little kick or think it would be a bust?

Sounds tasty to me. Give it a shot and let us know!

@Randar

What does fermenting do to the flavor profile? Does it give it a sour (like sauerkraut type of sour) twist?
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Old 12-21-2012, 05:27 PM   #32
cheezydemon3
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Quote:
Originally Posted by VegasJ View Post
thx

I went ahead and did about 1.5-2 cups to the 1/2 grocery bag... it was about 2lbs or a little more.

I have the sauce done... and I have this awesome smelling seed & skin pulp left over...

what do ya'll do with that? I'm thinking of using a spoon of it for some Chili today

ideas?
I would add enough vinegar to eliminate air bubbles and freeze it.

some of that on chicken enchiladas with cilantro would be magical!

Quote:
Originally Posted by CreamyGoodness View Post
If I take my pound of frozen jalapenos and put them in an oven with a little salt and olive oil, roast and then buzz in the cuisinart before mixing with some white vinegar... think I will have a product with nice pepper flavor and a little kick or think it would be a bust?

I cant stop buying these bags of produce manager special jalapenos for $0.99 a shot...
Olive oil in hot sauce might be a no no if you plan to keep it long.

 
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Old 12-21-2012, 10:30 PM   #33
Randar
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Quote:
Originally Posted by eatmorefrogs View Post
@Randar

What does fermenting do to the flavor profile? Does it give it a sour (like sauerkraut type of sour) twist?
Not much discernible impact. Any vinegar you add will be more powerful than the lactic acid produced (which is generally pretty subtle). More than anything, it is for the preservative effect. The lactobacillus not only eats some of the easily fermentable sugars, but it will lower the pH far enough to prevent spoilage and give it storage stability you otherwise would not have without risking mold growth and spoilage
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Old 12-23-2012, 06:33 PM   #34
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Made a VERY simple sauce last night. Roasted the peppers in a clay casserole with lid and an onion and 4 cloves of garlic in tin foil. When they were adequately roasted I trimmed and threw all into the processor with salt, pepper, and white vinegar and blended until smooth.

DEFINITELY a jalapeno sauce. Really nice pepper flavor, and only a wee bit of kick.
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Old 02-20-2014, 03:20 AM   #35
eatmorefrogs
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Megabump.

I'm about 6 weeks out from hitting the two year mark on my mash from this thread and I think I'm going to commit to making the sauce.

Any other mashes from this thread still going?
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Old 02-23-2014, 03:20 PM   #36
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Quote:
Originally Posted by Yooper View Post
Here's my clone of Marie Sharp's:
1 onion, chopped
2 garlic cloves, chopped
1 cup carrot, chopped
Water to cover
10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
3 tablespoons lime juice
3 tablespoons white vinegar
1 teaspoon salt

Cook onion, garlic, and carrot in enough water to cover. Blend with immersion blender. Add habaneros. Blend with immersion blender. Add lime juice, vinegar, and salt to taste. Blend again, and store in fridge.
Yooper - New to hot sauce and a little confused. For the recipe above is there no pepper mash? Follow the directions and it is ready to go?

 
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Old 03-09-2014, 01:21 AM   #37
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After trying Randar's 2013 sauce, I decided to give a small batch a try.
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Old 03-09-2014, 03:41 AM   #38
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+1 for the Randar sauce.

Something addictive in there?

 
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Old 03-09-2014, 09:49 AM   #39
petey_c
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emf, thanks for the bump. Kinda funny you bumped when you did. I just cracked my peppers (more of a dip than a sauce) open about ten days ago. Pretty good for a first effort I think. I may have some a little later today (still at work right now...).

 
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