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re: Anyone here make their own hot sauces? (updated with pic of fermented sauce)
Posted on 4/20/20 at 7:49 pm to fatboydave
Posted on 4/20/20 at 7:49 pm to fatboydave
quote:
I tried last year with jalapeños but it turned out pretty earthy
Was it fermented? I've had some fermented batches come out earthy, and I think it's because a less than favorable yeast/bacteria took the lead on fermentation and the lactic bacteria didn't get a chance to do their magic. I now always use a starter of some fresh kimchi to make sure I get a favorable lacto population from the start.
1
Posted on 4/21/20 at 8:58 am to BottomlandBrew
I had been drinking all day when I jarred the ones to ferment. I had distilled water but think I might have used tap water unless I used bottled water. Realized last night the distilled wasn't open. With tap water it will still ferment but just take a little longer?
Posted on 4/21/20 at 9:31 am to mouton
question, how long do you think that hot sauce will keep?
Posted on 4/21/20 at 9:35 am to vince vega
The mango habanero recipe said it should keep for a few months refrigerated. I think fermented sauces keep even longer.
Posted on 4/21/20 at 11:01 am to BottomlandBrew
quote:
I devote a good chunk of my garden to peppers to ferment and make hot sauce.
So this may be a dumb question but what's the advantage (if any) that fermented hot sauce has over non-fermented ?
Posted on 4/21/20 at 4:09 pm to Howyouluhdat
For me, the advantage is it doesn't have to be cooked, which leaves with you a brighter flavor when all is said and done. You still get a lot of the fruitier pepper flavors. I don't think one way or the other is better or worse. Just different strokes for different folks.
Other arguments for fermentation are longer preservation and probiotics, but those are langiappe as far as I'm concerned.
Other arguments for fermentation are longer preservation and probiotics, but those are langiappe as far as I'm concerned.
Posted on 4/21/20 at 10:11 pm to BottomlandBrew
I gotcha. One more question, I see you blend your peppers up before fermenting vs leaving everything whole. Any reason for that?
Posted on 4/22/20 at 6:46 am to Howyouluhdat
I get quicker fermentation with the mash (blended). I can do a mash because I keep airlocks on the jars and can minimize oxygen. Mashes are harder to keep mold out of when you are burping jars. Whole fruit is easier to keep submerged to minimize mold.
And I haven't done it, but I've seen where people take the brine from whole-fruit ferments and make spicy salt from it. Seems like a cool idea.
And I haven't done it, but I've seen where people take the brine from whole-fruit ferments and make spicy salt from it. Seems like a cool idea.
Posted on 4/22/20 at 10:17 am to BottomlandBrew
Where do you get your airlocks and how much do the cost. Does it just have a release valve that lets gases out?
Posted on 4/22/20 at 12:40 pm to mouton
You can find them at any homebrew store or on Amazon. Same for the tops that fit on the mason jars that have grommetted holes for the airlocks.
Something like this.
Something like this.
Posted on 4/23/20 at 9:54 am to BottomlandBrew
I've always wanted to do this. Would like to make a little above ground trough garden with just 3 or 4 different peppers in it just for making some hot sauces.
How big of a garden do you need? How many and what are the easiest peppers to grow? How much work does it take?
How big of a garden do you need? How many and what are the easiest peppers to grow? How much work does it take?
Posted on 4/23/20 at 11:23 am to DukeSilver
Bottomland would no better than me but I have found habaneros and jalapenos easy to grow. Habaneros produce ridiculous amounts of peppers.
Posted on 4/24/20 at 9:44 am to BottomlandBrew
Bottomland I started this Sunday afternoon and it’s already turning cloudy with lots of bubbling. I was planning on going two weeks. Would a week be enough or should I continue for two weeks?
Posted on 5/4/20 at 12:40 am to mouton
quote:
Made a mango habanero sauce recently that is really good.
Weird bump on this one, I know. During this stay home order in Louisiana I've become weirdly addicted to cooking wings which then led to a new-found love for concocting new sauces with some real kick so I decided on making my own hot sauces. (Was gonna start a new thread on this, but I used the search function properly!)
I stuck to the same base recipe as the website in the OP but did 1/2 mango and 1/2 pineapple and doubled the honey and water. Turned out damn good and even more spicy than I expected which was a pleasant surprise. Its a pretty damn good basic starter recipe for those who dont want to take the time to ferment the peppers. Im too impatient to ferment as of now, but will in the future.
TLDR version: I'm in need of inspiration. I'm currently playing around with a balsamic vin and blackberry alongside a raspberry and mint/thyme combo but im always looking for new flavor combo ideas, so any and all suggestions would be welcome.
Posted on 5/4/20 at 2:46 pm to DandA
Check out some of the other sauce recipes on chile pepper madness. He has a ton of them.
Posted on 5/4/20 at 5:23 pm to mouton
From last year...
Fermented 2 jugs of these..
Kitchen display shelves with last of '19 goodies. Pepper jelly, bbq sauce, a few pickles and various hot sauces and enchilada/red chili sauces.
Fermented 2 jugs of these..
Kitchen display shelves with last of '19 goodies. Pepper jelly, bbq sauce, a few pickles and various hot sauces and enchilada/red chili sauces.
This post was edited on 5/4/20 at 5:41 pm
Posted on 5/5/20 at 11:48 am to DandA
quote:
I stuck to the same base recipe as the website in the OP
I made my first batch of that recipe as well during this quarantine. I added a bit more honey and strained mine. It came out a little thinner than I would have liked but it was good. I got two 1 gallon jars filled with fermenting peppers as we speak. Also bought some small pepper plants from LA Nursery that I’m growing. Nice little hobby I’ve started from good ole TD.
Posted on 5/5/20 at 11:57 am to mouton
I've made mango-habanero fermented sauce in the past.
I dont have any pictures of the process, but I fermented the habs for a few months, then did a half and half mix with the mangos. Hot but great.
I dont have any pictures of the process, but I fermented the habs for a few months, then did a half and half mix with the mangos. Hot but great.
Posted on 5/5/20 at 12:22 pm to mouton
Never fermented them before. Might give it a go this year. Like others I planted a little tomato and pepper garden this year.
Posted on 5/5/20 at 12:23 pm to DukeSilver
You could just do them in pots as well if you don't want a dedicated garden space.
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