Is that celcius or F?
Seeds are enveloped in wet paper towel bits. Woot.
I may have missed it, but where did you order from?
Is that celcius or F?
Seeds are enveloped in wet paper towel bits. Woot.
I have a clone recipe that is very close and makes awesome chicken. When I get back to a computer I will post it if I remember.
I may have missed it, but where did you order from?
pepperlover.com is the best online vendor. Pepper Joe's seeds are often crosses. They're always good viable seeds but just not true phenotype. This really only comes into play if you're a pepper freak who wants a pure strain. When it comes to superhots. They all taste the same to me with subtle differences. I bought 'reaper' seeds from from Joe that were orange 7pots. Didn't complain, one the best plants I've grown. Over 200 pods.
Thank you. I loves me some Nando's hot sauce.
Thank you. I loves me some Nando's hot sauce.
Looking forward to a few weeks from now when my schedule slows down..... I have 14 quarts of lacto fermented peppers which I have been making over the last couple months - Segregated jars with Cayennes, Habaneros, Red Jalapeno's and Green Jalapeno's..... also have 3 or 4 quarts of a blended pepper mash including various hot and sweet red peppers. Currently also have a gallon of shredded carrots fermenting to puree and blend in. Peppers were fermented with some garlic and onions as well.
I plan on doing some single pepper sauces as well as some various blends of sauces. Basically puree and strain the peppers. Perhaps some salt, some vinegar if needed. But, they are already fermenting in salt brine and the pH has dropped to high 3's low 4's as of several weeks ago.
Hoping for good things.
Sorry for the sophomoric question, but How long do most of these keep? Do we need to add any preservatives?
Sorry for the sophomoric question, but How long do most of these keep? Do we need to add any preservatives?
Sorry for the sophomoric question, but How long do most of these keep? Do we need to add any preservatives?
Looking forward to a few weeks from now when my schedule slows down..... I have 14 quarts of lacto fermented peppers which I have been making over the last couple months - Segregated jars with Cayennes, Habaneros, Red Jalapeno's and Green Jalapeno's..... also have 3 or 4 quarts of a blended pepper mash including various hot and sweet red peppers. Currently also have a gallon of shredded carrots fermenting to puree and blend in. Peppers were fermented with some garlic and onions as well.
I plan on doing some single pepper sauces as well as some various blends of sauces. Basically puree and strain the peppers. Perhaps some salt, some vinegar if needed. But, they are already fermenting in salt brine and the pH has dropped to high 3's low 4's as of several weeks ago.
Hoping for good things.
The lacto fermented stuff is amazing so far though. I plan to keep the mashes in the fridge till spring and then finish them into sauce. I keep wanting to get into them but haven't so far. Supposedly the longer you wait the better.
I typically let my sauces ferment 7-10 days and I'm a huge fan. I've never tried fermenting any sauces longer than that, so I might not know what I'm missing... It's hard to conjure up the will to wait long periods of time when the week long ferments taste sooo good.
Carolina Reaper seeds showed up today. Will be making seed starters this weekend. Can't wait for those gnarly peppers to pop up.
Lemon drop, yellow bell, onion, garlic, candied ginger, vinegar and fresh lemon grass. The flavor is outstanding and not overly hot.
215 grams chopped frozen lemon drop peppers
1 yellow bell pepper finely chopped
1/2 medium white onion finely chopped
2 tsp minced garlic
1 tbs crystallized ginger
2 6" pieces of lemon grass cut in 2 inch pieces
420 grams total minus the lemon grass which will be removed before blending
2 1/2 cups 50/50 vinegar/water. Mostly white distilled but 1/2 cup was double strength rice vinegar (%8)
Brought to a boil for 15min and heavy simmered for an hour covered. Im really trying to get the most out of the lemon grass. Decided to use mostly white distilled to keep down on the sweetness. The "candied" ginger is pretty sweet and so is the yellow bell.
Salt to taste after it completely cools and blended but likely about a 1/2 tsp.
Save the tuff in the strainer and dry it. The tailings make a wonderful mild pepper powder.
Kimchi hot sauce (mild)
1.5 cups very well fermented kimchi
5 Tbs Korean pepper flakes
2 Tbs Korean pepper flakes (hot)
1 Tbs minced garlic
2 tsp fish sauce
1 piece of candied ginger
Enough water to cover
Bring to boil and simmer on low till cabbage is soft.
Cool, puree and strain.
Add
Rice wine vinegar
Kimchi juice
Salt to taste
Tsp Sugar (optional)
Allow it to restart fermentation for a couple days at room temp and then refrigerate. This sauce is not shelf stable but should keep a VERY long time in the fridge. Within a couple weeks the lacto bacteria will have eaten most of the added sugar
Cool, puree and strain.
Add
Rice wine vinegar
Kimchi juice
Salt to taste
Tsp Sugar (optional)
I'm growing three lemon drop plants this year...I'll try this recipe. Thanks.
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