Anyone else make fermented hot sauces?
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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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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)
Dr_Pain There’s nothing like being “spoiled rotten”. Yep, that would be oh Hail Yes.
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Blended up two more half gallon fermented hot sauce batches today. These both went a few days beyond 2 weeks and were 3% brine:
Orange one:
1lb Carolina Reapers, garlic, onion, tomatillo, and ginger ferment blended up with vinegar, ginger, cumin, and honey.Candy Red one:
1lb Carolina Reapers, cherries, ginger, garlic, and red onion ferment blended up with plums, vinegar, and honey.
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Looks good
May end up racing the cold weather but my habs and reapers are finally putting on -
Blended up two more half gallon fermented hot sauce batches today. These both went a few days beyond 2 weeks and were 3% brine:
Orange one:
1lb Carolina Reapers, garlic, onion, tomatillo, and ginger ferment blended up with vinegar, ginger, cumin, and honey.Candy Red one:
1lb Carolina Reapers, cherries, ginger, garlic, and red onion ferment blended up with plums, vinegar, and honey.Jamieson22 I am pretty sure if it were me I would be blending that stuff outside with me standing at the upwind side.
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Jamieson22 I am pretty sure if it were me I would be blending that stuff outside with me standing at the upwind side.
YooperDog said in Anyone else make fermented hot sauces?:
Jamieson22 I am pretty sure if it were me I would be blending that stuff outside with me standing at the upwind side.
Ha! That is exactly what I id (scroll back to my other batch to see the setup). Blender outside and used an induction burner to pasteurize. Though just having to come into kitchen to rinse out blender and sieve between batches cause a major issue in house. My wife had all the downstairs windows open and turned the AC off to help prevent the spread. While rinsing you just end up coughing and coughing. LOL
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YooperDog said in Anyone else make fermented hot sauces?:
Jamieson22 I am pretty sure if it were me I would be blending that stuff outside with me standing at the upwind side.
Ha! That is exactly what I id (scroll back to my other batch to see the setup). Blender outside and used an induction burner to pasteurize. Though just having to come into kitchen to rinse out blender and sieve between batches cause a major issue in house. My wife had all the downstairs windows open and turned the AC off to help prevent the spread. While rinsing you just end up coughing and coughing. LOL
Jamieson22 You house destroyer. Then, people say: you actually eat that? I just say it’s a condiment. Not a meal. But, for sure it will clear up a stuffy head.
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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). -
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)
Dr_Pain you lucky dog you.
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Looks fantastic sir.
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