<![CDATA[Anyone else make fermented hot sauces?]]>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.

12AFB5EF-0B52-444C-B876-5B4847F6AB80.jpeg

]]>https://waltonsdev.nodebb.com/topic/4212/anyone-else-make-fermented-hot-saucesRSS for NodeThu, 10 Sep 2026 23:44:57 GMTSat, 28 Aug 2021 01:40:28 GMT60<![CDATA[Reply to Anyone else make fermented hot sauces? on Wed, 15 Sep 2021 20:12:46 GMT]]>Looks fantastic sir.

]]>https://waltonsdev.nodebb.com/post/47825https://waltonsdev.nodebb.com/post/47825Wed, 15 Sep 2021 20:12:46 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Wed, 15 Sep 2021 12:28:12 GMT]]>Dr_Pain you lucky dog you.

]]>https://waltonsdev.nodebb.com/post/47782https://waltonsdev.nodebb.com/post/47782Wed, 15 Sep 2021 12:28:12 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Wed, 15 Sep 2021 12:14:19 GMT]]>Jamieson22 just beautiful šŸ˜

]]>https://waltonsdev.nodebb.com/post/47780https://waltonsdev.nodebb.com/post/47780Wed, 15 Sep 2021 12:14:19 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Tue, 14 Sep 2021 14:21:36 GMT]]>Jamieson22 You house destroyer. Then, people say: you actually eat that? I just say itā€™s a condiment. Not a meal. But, for sure it will clear up a stuffy head.

]]>https://waltonsdev.nodebb.com/post/47656https://waltonsdev.nodebb.com/post/47656Tue, 14 Sep 2021 14:21:36 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Tue, 14 Sep 2021 13:37:37 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/47654https://waltonsdev.nodebb.com/post/47654Tue, 14 Sep 2021 13:37:37 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Tue, 14 Sep 2021 03:06:57 GMT]]>Jamieson22 I am pretty sure if it were me I would be blending that stuff outside with me standing at the upwind side.

]]>https://waltonsdev.nodebb.com/post/47639https://waltonsdev.nodebb.com/post/47639Tue, 14 Sep 2021 03:06:57 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Tue, 14 Sep 2021 00:19:42 GMT]]>Looks good
May end up racing the cold weather but my habs and reapers are finally putting on

]]>https://waltonsdev.nodebb.com/post/47612https://waltonsdev.nodebb.com/post/47612Tue, 14 Sep 2021 00:19:42 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 23:54:17 GMT]]>Blended up two more half gallon fermented hot sauce batches today. These both went a few days beyond 2 weeks and were 3% brine:

IMG_3285.jpg

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.

IMG_3292.jpg

]]>https://waltonsdev.nodebb.com/post/47607https://waltonsdev.nodebb.com/post/47607Mon, 13 Sep 2021 23:54:17 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 19:46:42 GMT]]>Dr_Pain Thereā€™s nothing like being ā€œspoiled rottenā€. Yep, that would be oh Hail Yes.

]]>https://waltonsdev.nodebb.com/post/47558https://waltonsdev.nodebb.com/post/47558Mon, 13 Sep 2021 19:46:42 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 19:44:21 GMT]]>Iā€™m a big foodie and did try making my own beforeā€¦ 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 lineā€¦ and pretty much every experiment that never made it to full market (limited edition stuff all the way to experimental batches)

]]>https://waltonsdev.nodebb.com/post/47557https://waltonsdev.nodebb.com/post/47557Mon, 13 Sep 2021 19:44:21 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 12:06:07 GMT]]>Ricardo GĆ³mez Lucea That sausage looks good man!

]]>https://waltonsdev.nodebb.com/post/47518https://waltonsdev.nodebb.com/post/47518Mon, 13 Sep 2021 12:06:07 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 11:29:22 GMT]]>Jamieson22 those sound amazing!! And that outdoors kitchen is the bomb!!

]]>https://waltonsdev.nodebb.com/post/47510https://waltonsdev.nodebb.com/post/47510Mon, 13 Sep 2021 11:29:22 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 11:24:08 GMT]]>Jamieson22 Those look awsome!!

]]>https://waltonsdev.nodebb.com/post/47509https://waltonsdev.nodebb.com/post/47509Mon, 13 Sep 2021 11:24:08 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 02:20:24 GMT]]>Jamieson22 The look has to be one of the best in the neighborhood. Like you said: what a joy to have the ā€œcounter spaceā€. I know it cost more the $2.50 also. But, if you use it and enjoy it. Fantastic. Iā€™d be just as proud as YOU. Keep smilinā€™.

]]>https://waltonsdev.nodebb.com/post/47502https://waltonsdev.nodebb.com/post/47502Mon, 13 Sep 2021 02:20:24 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 02:12:53 GMT]]>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 38ā€ Napoleon 700 Series gasser. Love how much easier and enjoyable outdoor cooking is now that I have tons of counter space!

]]>https://waltonsdev.nodebb.com/post/47501https://waltonsdev.nodebb.com/post/47501Mon, 13 Sep 2021 02:12:53 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 01:13:10 GMT]]>Jamieson22 Holy SETUP. Boy, do you have it going in the backyard. OK, Iā€™m JEALOUS!!! Thatā€™s WOW in many peopleā€™s books.

]]>https://waltonsdev.nodebb.com/post/47497https://waltonsdev.nodebb.com/post/47497Mon, 13 Sep 2021 01:13:10 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Mon, 13 Sep 2021 00:48:58 GMT]]>Jamieson22 I do Ghost peppers and hard boiled eggs in brine. Takes a few fingers of local anesthetic to enjoyā€¦ The gift that keeps on givingšŸ˜

]]>https://waltonsdev.nodebb.com/post/47493https://waltonsdev.nodebb.com/post/47493Mon, 13 Sep 2021 00:48:58 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Sun, 12 Sep 2021 23:32:57 GMT]]>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!

IMG_3278.jpg

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).

IMG_3283.jpg

]]>https://waltonsdev.nodebb.com/post/47487https://waltonsdev.nodebb.com/post/47487Sun, 12 Sep 2021 23:32:57 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Wed, 08 Sep 2021 23:18:37 GMT]]>RON PARRISH man those look great. šŸ‘Œ

]]>https://waltonsdev.nodebb.com/post/47201https://waltonsdev.nodebb.com/post/47201Wed, 08 Sep 2021 23:18:37 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Wed, 08 Sep 2021 16:38:18 GMT]]>I enjoy fermented hot sauces, I wish the rest of me loved them as much.

]]>https://waltonsdev.nodebb.com/post/47173https://waltonsdev.nodebb.com/post/47173Wed, 08 Sep 2021 16:38:18 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Wed, 08 Sep 2021 16:37:40 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/47172https://waltonsdev.nodebb.com/post/47172Wed, 08 Sep 2021 16:37:40 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Wed, 08 Sep 2021 16:32:23 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/47170https://waltonsdev.nodebb.com/post/47170Wed, 08 Sep 2021 16:32:23 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Wed, 08 Sep 2021 14:08:55 GMT]]>Jamieson22 IMG_0873.jpg
Well I started some. A jar each of cayanne,ghost and hot banana.We will see what happens

]]>https://waltonsdev.nodebb.com/post/47159https://waltonsdev.nodebb.com/post/47159Wed, 08 Sep 2021 14:08:55 GMT<![CDATA[Reply to Anyone else make fermented hot sauces? on Fri, 03 Sep 2021 14:47:25 GMT]]>topdawg11 sounds great šŸ‘thanks

]]>https://waltonsdev.nodebb.com/post/46705https://waltonsdev.nodebb.com/post/46705Fri, 03 Sep 2021 14:47:25 GMT