I have several friends who got me into fermenting hot peppers and creating various hot sauces. @Braufessor is mostly responsible, but so are @lschiavo and @toast26.
Hot peppers are hard to come by here in the UP, as we don't have much of a growing season for it, but my son-in-law gave me quite a few nice ones and I bought a few.
One of the small things I've learned is to stick with one color family. If you mix red, orange, and green peppers, you will get a brown hot sauce.
The other thing I've now come to know is that straight pepper sauce is HOT. I mean, way way too hot.
This one is a good example of being way too hot. I mixed carrots with it, as well as onions and garlic, but I packed the jar tightly (like I was making sauerkraut or kimchi) and had little brine to blend it with, and even diluting it later and adding vinegar, it is WAY too hot to enjoy.
When we made one before our HomebrewCon seminar to serve, we used a LOT more brine and used some peppers and a bit of pineapple, and that one was awesome. I wanted something hotter, so went way overboard this time!
Hot peppers are hard to come by here in the UP, as we don't have much of a growing season for it, but my son-in-law gave me quite a few nice ones and I bought a few.
One of the small things I've learned is to stick with one color family. If you mix red, orange, and green peppers, you will get a brown hot sauce.
The other thing I've now come to know is that straight pepper sauce is HOT. I mean, way way too hot.
This one is a good example of being way too hot. I mixed carrots with it, as well as onions and garlic, but I packed the jar tightly (like I was making sauerkraut or kimchi) and had little brine to blend it with, and even diluting it later and adding vinegar, it is WAY too hot to enjoy.
When we made one before our HomebrewCon seminar to serve, we used a LOT more brine and used some peppers and a bit of pineapple, and that one was awesome. I wanted something hotter, so went way overboard this time!