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Started By
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Anyone here make their own hot sauces? (updated with pic of fermented sauce)
Posted on 4/20/20 at 2:19 pm
Posted on 4/20/20 at 2:19 pm
Made a mango habanero sauce recently that is really good.
I loosely based it on this recipe but also added some thyme and white pepper.
LINK
Yesterday I started a fermented hot sauce. I used a pound of red jalapeños , half an onion, a carrot and six cloves of garlic. Plan on letting it ferment for a couple weeks.
Was going to ferment two weeks but noticed some yeast developing and was worried about mold. Came out really good.
I loosely based it on this recipe but also added some thyme and white pepper.
LINK
Yesterday I started a fermented hot sauce. I used a pound of red jalapeños , half an onion, a carrot and six cloves of garlic. Plan on letting it ferment for a couple weeks.
Was going to ferment two weeks but noticed some yeast developing and was worried about mold. Came out really good.
This post was edited on 4/27/20 at 1:48 pm
12
Posted on 4/20/20 at 2:20 pm to mouton
I've never done this but quarantine gave me time to attempt to grow a little garden. Have a variety of peppers planted so if they actually produce I'll give something like this a try.
Posted on 4/20/20 at 2:31 pm to Hat Tricks
I prefer to make sauces with peppers I grow but it will be a while until my plants start producing enough. If you are interested in making sauce check out the link I posted that site has tons of recipes.
Posted on 4/20/20 at 2:48 pm to mouton
damn, looks good baby.
i love hot sauce collections
i love hot sauce collections
Posted on 4/20/20 at 2:57 pm to mouton
I probably make a few gallons every year out of habanero, ghost and Trinidad Scorpion Butch T peppers.
I also pickle some, use some to kick up my pickling brine for other things like okra, green beans, pickled eggs and sausage, etc.
I will also dry some for pepper flakes and also put some cut up in plain vinegar with a bit of salt for some spicy vinegar for beans and such.
I also pickle some, use some to kick up my pickling brine for other things like okra, green beans, pickled eggs and sausage, etc.
I will also dry some for pepper flakes and also put some cut up in plain vinegar with a bit of salt for some spicy vinegar for beans and such.
Posted on 4/20/20 at 3:17 pm to gumbo2176
quote:
I probably make a few gallons every year out of habanero, ghost and Trinidad Scorpion Butch T peppers.
That sounds like a lot of heat. Do you ferment them?
Posted on 4/20/20 at 3:19 pm to mouton
It's definitely something I've been wanting to do. I have space to grow peppers now so I might have to finally just do it.
Posted on 4/20/20 at 3:45 pm to BottomlandBrew
That is awesome. How long do you usually ferment?
Posted on 4/20/20 at 3:50 pm to BottomlandBrew
Also is purified distilled water chlorinated?
Posted on 4/20/20 at 3:57 pm to mouton
Just depends. I've done some quick turnaround in two weeks, but I've also done some 6-8 week ferments. Oxygen gets to be a big concern on the longer ferments. I just started one a couple weeks back that I sealed in a vacuum bag, which is an idea I saw online. That way I can ferment longer without a lot babysitting for mold.
A good source for video is ChilliChump. He doesn't have the most personality, but he explains everything.
No.
A good source for video is ChilliChump. He doesn't have the most personality, but he explains everything.
quote:
Also is purified distilled water chlorinated?
No.
This post was edited on 4/20/20 at 4:10 pm
Posted on 4/20/20 at 4:04 pm to BottomlandBrew
Dang. That is what I used. Will two weeks be enough to ferment?
Posted on 4/20/20 at 4:09 pm to mouton
Sorry, I for some reason read it as non-chlorinated. You're fine. I'm an idiot.
Posted on 4/20/20 at 4:14 pm to BottomlandBrew
How often should I burp it?
Posted on 4/20/20 at 4:21 pm to mouton
As little as possible. The more you open it, the more oxygen gets in and the more mold you'll have grow on the top. It's a balancing act between relieving pressure and keeping oxygen out. That's why I finally bought jar lids that can fit airlocks. Just keep an eye out for any white mold and scrape it out as soon as you see it. It can get out of hand quickly if exposed to too much O2.
Posted on 4/20/20 at 4:29 pm to BottomlandBrew
Maybe every few days?
Posted on 4/20/20 at 4:32 pm to mouton
I tried last year with jalapeños but it turned out pretty earthy. 
I m going to try again with hot chilis this summer.
I m going to try again with hot chilis this summer. Posted on 4/20/20 at 5:17 pm to mouton
quote:
That sounds like a lot of heat. Do you ferment them?
No I don't. I've posted my recipe on here a few times now.
And yes, it is considerable heat and not a sauce a lot of people can deal with, but the ones that can always ask me when I'm making more.
Posted on 4/20/20 at 6:34 pm to mouton
Looking at those pictures made my mouth water and my head start to sweat. No joke.
Never done this. Looks interesting.
Never done this. Looks interesting.
Posted on 4/20/20 at 7:25 pm to Langland
Try it man! It’s a fun little hobby to mess around with if you love food!
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