My pepper plants have put on like nobody's business this summer. I normally dehydrate my extras for powder and chips, but this go around I'm making fermented hot sauce.

I've got several batches working right now with just straight kosher salt, and plan to add vinegar after it's fermented.

Peppers for my next batches will be ready in a few weeks. Any of you made fermented hot sauce and experimented with adding other seasonings?

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Posted by Motorboat

At the camp

Member since Oct 2007

22678 posts

Posted on 7/30/15 at 2:06 pm to Bill Parker?

Can you explain the fermenting process to me please? I have some mash from some of the best hot sauce I've ever eaten and I don't know how to make more.

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Posted by DonChowder

Sonoma County

Member since Dec 2012

9249 posts

Posted on 7/30/15 at 2:22 pm to Bill Parker?

I don't make it but I love eating it. It gives veggies a quasi-kimchi kind of bite.

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Posted by sloopy

Member since Aug 2009

6884 posts

Posted on 7/30/15 at 2:37 pm to Bill Parker?

Can you explain your process? My heirloom Tabasco pepper plant is producing big time and I would like to make some sort of pepper sauce.

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Posted by Boudreaux35

Member since Sep 2007

21449 posts

Posted on 7/30/15 at 3:25 pm to Motorboat

Fermented Hot Sauce

Try that

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Posted by Bill Parker?

Member since Jan 2013

4469 posts

Posted on 7/31/15 at 11:33 am to Boudreaux35

quote:
Boudreaux35

quote:
Fermented Hot Sauce Try that

That's the process. Right now I've got superhots chopped and stewing with with kosher salt and a brine sitting in jars. I'll process them into sauce in a few weeks, and I might dehydrate the mash for powder.

My plants are over-wintered inside and then planted in the garden, so they are basically small trees. I'll get another large batch or two of peppers for another run of sauce.

Just fishing for ideas on sauces.

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