Anyone else make fermented hot sauces?
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My scorpion and ghost peppers are really coming on right now .I have never tried this but am gonna go for it this weekend if I can stay out of squirrel woods long enough!LOL
RON PARRISH Let me know if you need any help! I am new to it as well but have 7 ball jars fermenting so def learned a few things.
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RON PARRISH Let me know if you need any help! I am new to it as well but have 7 ball jars fermenting so def learned a few things.
Jamieson22 Thanks,will do
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I just started fermenting hot peppers this year and it’s addicting! I don’t have any of the super hot peppers in my batches but the last one was red serranos and habaneros. I lightly rosted about a third of them to add a little bit of charred flavor and then put them in the brine-about a 2-3% salt ratio. After a little over 2 weeks I blended with some garlic and whole cranberries. My ph level was 3.9 so I didn’t add any vinegar. The flavor is great and without the vinegar taste that you get with traditional sauces like Tabasco. If you haven’t done so already check out the Youtube videos by Chili Chump. He gives very detailed recipes and instructions. R!
Randyman thanks I’ll give that a look.
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Jamieson22
I use a recipe from Serious Eats that is quite simple. https://www.seriouseats.com/sriracha-recipe-from-scratch
It has worked really well for me i the past and can produce some hot sriracha.topdawg11 I’ll be checking that site out. Thanks for sharing
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topdawg11 sounds great
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RON PARRISH Let me know if you need any help! I am new to it as well but have 7 ball jars fermenting so def learned a few things.
Jamieson22
Well I started some. A jar each of cayanne,ghost and hot banana.We will see what happens -
Jamieson22
Well I started some. A jar each of cayanne,ghost and hot banana.We will see what happensRON PARRISH
Looks good! Did you cut any of them on left two or are they all whole? I usually cut in half so brine can get inside. Also try to keep under the brine if possible to avoid mold. I use glass weights mean for ball jars but many use a ziploc full of brine on top. -
RON PARRISH
Looks good! Did you cut any of them on left two or are they all whole? I usually cut in half so brine can get inside. Also try to keep under the brine if possible to avoid mold. I use glass weights mean for ball jars but many use a ziploc full of brine on top.Jamieson22 I did not cut the ghost or cayenne.I didnt put a weight on them either.Hopefully they will do ok.Thanks for the info.I will have a bunch of scorpions here soon so I will put weights on them
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I enjoy fermented hot sauces, I wish the rest of me loved them as much.
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Jamieson22
Well I started some. A jar each of cayanne,ghost and hot banana.We will see what happensRON PARRISH man those look great.
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Blended two of my half gallon batches today. Even doing it outside led to complains in the house just from rinsing stuff off in sink. Pepper-Gas bomb!
The Fatalii winded up blended with vinegar, honey, pineapple, cara cara orange, and ginger.
The Chocolate Habanero got vinegar, honey, key lime juice, and Jamaican jerk seasoning (from The Spice House).
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Am pretty new to this but have tasted some amazing fermented sauces recently and wanted to dive in. This eve did 3 half gallon batches with a pound each of fatalii, chocolate habanero, and Carolina reaper peppers. Just using a 3% salt brine and will let them ferment 3 weeks or so before blending.
Jamieson22 I do Ghost peppers and hard boiled eggs in brine. Takes a few fingers of local anesthetic to enjoy… The gift that keeps on giving
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Blended two of my half gallon batches today. Even doing it outside led to complains in the house just from rinsing stuff off in sink. Pepper-Gas bomb!
The Fatalii winded up blended with vinegar, honey, pineapple, cara cara orange, and ginger.
The Chocolate Habanero got vinegar, honey, key lime juice, and Jamaican jerk seasoning (from The Spice House).Jamieson22 Holy SETUP. Boy, do you have it going in the backyard. OK, I’m JEALOUS!!! That’s WOW in many people’s books.
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Jamieson22 Holy SETUP. Boy, do you have it going in the backyard. OK, I’m JEALOUS!!! That’s WOW in many people’s books.
zbigjeff thanks! That was our big project last year. To the right of what you see is my Pitts & Spitts 1250 built in and to left is another island with a 38” Napoleon 700 Series gasser. Love how much easier and enjoyable outdoor cooking is now that I have tons of counter space!
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zbigjeff thanks! That was our big project last year. To the right of what you see is my Pitts & Spitts 1250 built in and to left is another island with a 38” Napoleon 700 Series gasser. Love how much easier and enjoyable outdoor cooking is now that I have tons of counter space!
Jamieson22 The look has to be one of the best in the neighborhood. Like you said: what a joy to have the “counter space”. I know it cost more the $2.50 also. But, if you use it and enjoy it. Fantastic. I’d be just as proud as YOU. Keep smilin’.
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Blended two of my half gallon batches today. Even doing it outside led to complains in the house just from rinsing stuff off in sink. Pepper-Gas bomb!
The Fatalii winded up blended with vinegar, honey, pineapple, cara cara orange, and ginger.
The Chocolate Habanero got vinegar, honey, key lime juice, and Jamaican jerk seasoning (from The Spice House).Jamieson22 Those look awsome!!
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Blended two of my half gallon batches today. Even doing it outside led to complains in the house just from rinsing stuff off in sink. Pepper-Gas bomb!
The Fatalii winded up blended with vinegar, honey, pineapple, cara cara orange, and ginger.
The Chocolate Habanero got vinegar, honey, key lime juice, and Jamaican jerk seasoning (from The Spice House).Jamieson22 those sound amazing!! And that outdoors kitchen is the bomb!!
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Ricardo Gómez Lucea That sausage looks good man!
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I’m a big foodie and did try making my own before… but I live literally 10 miles from the Tabasco plant. I also have several patients that work for the plant and they bring me gifts all the time. Being connected I have tried everything in their line… and pretty much every experiment that never made it to full market (limited edition stuff all the way to experimental batches)
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