Hot Sauce Forum?

[backflowtech]

Sorry to bump this old thread, but I was wondering what happened to the verdict..

Thanks John

 

[DougK]

Now that they created a "food and drink" category, I think it would be a good idea.

I tried my first crack at fermented chile hot sauce thus year. It consisted of chopped super hot chiles (Carolina reaper, Red Mouruga, and ghost), a bottle of Riesling, chopped carrots, salt, and a shot of sauerkraut juice in the jar I was fermenting the peppers in for 5 months.

One that was done, I put the peppers through a food mill, and then mixed in some garlic, salt, vinegar, some of the liquid from fermenting, and paprika (mostly for color). Simmered that for a little bit, thickened it with some xanthan gum, and put it into jars.

The sauce is incredibly hot, meaning you don't want to use more than a drop on a portion, but also very good.

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[HoppyDaze]

My nutrient lineup for this season's peppers. Super hots!

 

[TrickyDick]

Always wanted to try this, but didn't understand about the "mash" process used. I think fermented sauce aged in wood would be tasty. I've got one super hot plant this season (reaper), but the rest are normal varieties (love Mexican food) except for a cayenne plant. Would love to make my own wing sauce pepper blend. Doing my plants in hydroponic this year. So far going strong.

TD


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[HoppyDaze]

Always wanted to try this, but didn't understand about the "mash" process used. I think fermented sauce aged in wood would be tasty. I've got one super hot plant this season (reaper), but the rest are normal varieties (love Mexican food) except for a cayenne plant. Would love to make my own wing sauce pepper blend. Doing my plants in hydroponic this year. So far going strong.

TD


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Cayenne is great for wing sauce. Great flavor and the bright red color makes for excellent presentation.

 

[USAFSooner]

I vote yes! Here's a big batch of Habenero ghost pepper hot sauce I made today.

2lbs Habenero
12 dried ghost peppers
7 cu vinegar
8 tsp minced garlic
1Tb himilayan pink salt

Boil 20 min, purée, simmer 15 min, strain seeds and package.


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[user 125772]

I don't know if traffic would support a new sub forum but I'd gladly share my stuff. I make sauce every year with peppers out of my garden (habaneros mostly) ...it's awesome sauce .

 

[HoppyDaze]

See the hot sauce recipe thread. Enough action there to quench your thirst. Love those immersion blenders! Nice looking batch!

 

[TrickyDick]

So anybody doing a pepper mash? It sounds much like fermenting cabbage for sauerkraut...
got a S-ton of chiles and throwing them out - too many to eat!

Tried to can some in pressure cooker with vinegar, but some of the vinegar boiled out of the cans! Never done pressure canning before, only water bath. Are you supposed to fill the canner with water to submerge the lids when pressure canning?


TD

 

[HoppyDaze]

So anybody doing a pepper mash? It sounds much like fermenting cabbage for sauerkraut...
got a S-ton of chiles and throwing them out - too many to eat!

Tried to can some in pressure cooker with vinegar, but some of the vinegar boiled out of the cans! Never done pressure canning before, only water bath. Are you supposed to fill the canner with water to submerge the lids when pressure canning?


TD

No reason to toss pods. The are a million ways to preserve them. Dehydrate freeze, ferment... Etc check this thread out https://www.homebrewtalk.com/showthread.php?t=397374

 

[Tiber_Brew]

I wish I had a problem with too many chilies.