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Started By
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Growing peppers for hot sauce
Posted on 4/26/21 at 6:23 pm
Posted on 4/26/21 at 6:23 pm
I’m starting to get really into hot sauce and I’ll be growing a variety of peppers this summer to make a few different fermented sauces. I’ve done some very general research on fermenting peppers using a brine. If any of y’all have any tips on recipes, ratios, etc. that would be awesome. Right now I have these peppers growing: hot banana, cayenne, mammoth jalapeño, habanero, ghost pepper, fresno, 7 pot, anaheim, caterpillar red, cherry bomb red, and scotch bonnet yellow, and Trinidad scorpion chocolate. For the super hot peppers, I figured I would mix those with a sweet pepper for fermentation. Appreciate any help/experience y’all could share.
5
Posted on 4/27/21 at 8:22 am to AyyyBaw
I haven't done any of the fermented sauces. I stick to vinegar based sauces. I brine mine with a simple salt, water, and vinegar pickling brine.
Posted on 4/27/21 at 9:04 am to AyyyBaw
Use lots of sulphur/acid. Peppers love an acidic soil.
Posted on 4/27/21 at 12:56 pm to AyyyBaw
Posted on 4/27/21 at 1:30 pm to AyyyBaw
1 Hot sauce thread
2 another one
One more fermented hot sauce
Damn another one
There are tons of videos and how tos on Youtube as well
2 another one
One more fermented hot sauce
Damn another one
There are tons of videos and how tos on Youtube as well
This post was edited on 4/27/21 at 2:53 pm
Posted on 4/27/21 at 2:19 pm to mouton
This is what I was looking for. Thanks!
Posted on 4/27/21 at 2:20 pm to TTU97NI
Thanks for the links! I don't internet well
Posted on 4/27/21 at 2:21 pm to AyyyBaw
Gumbo2176 posted this one and it is one of my go to sauces now. Probably the best habanero sauce I have ever had!
30 Habanero peppers washed and green stem ends removed. Do not remove seeds and pith.
1 large onion coarsely chopped
5 cloves garlic
1/4 cup salt
1 tsp. Mustard Powder
Approximately 2 cups white vinegar
1/4 cup lemon juice
Place all this in a blender and puree until it is blended into a fine liquid state. Pour this off into a stainless steel pot and heat until it comes to a boil and let this cook for about 10 minutes and some people need the kitchen well vented during this process.
30 Habanero peppers washed and green stem ends removed. Do not remove seeds and pith.
1 large onion coarsely chopped
5 cloves garlic
1/4 cup salt
1 tsp. Mustard Powder
Approximately 2 cups white vinegar
1/4 cup lemon juice
Place all this in a blender and puree until it is blended into a fine liquid state. Pour this off into a stainless steel pot and heat until it comes to a boil and let this cook for about 10 minutes and some people need the kitchen well vented during this process.
Posted on 4/27/21 at 4:53 pm to AyyyBaw
Tabasco peppers are great and tend to be really prolific in season.
Posted on 4/28/21 at 6:34 am to Hobnailboot
I have found cayennes habaneros and ghosts to be my biggest producers. My new cayenne peppers in pots from last year already have about 30 peppers each.
Posted on 4/28/21 at 6:58 am to mouton
Nice, I’ve also had success with cayenne and jalapeño in the past. This will be my first growing anything else besides those and bell peppers. I’ll definitely try the recipe you posted above for my habaneros. I figure I should be able to stretch the super hot peppers out by cutting them with some sweet peppers. I’ll post results around September/October.
Posted on 4/28/21 at 7:57 am to mouton
quote:
Gumbo2176 posted this one and it is one of my go to sauces now. Probably the best habanero sauce I have ever had!
Thanks for the mention. To finish the process, remove the sauce and place in canning jars and snug up the seals with the screw on rings and allow to cool on the countertop. They should all form a vacuum and pull the seal lid down to indicate such. If any jars don't, use them first.
These can be stored in a pantry and don't need to be refrigerated. Even after being opened, they can stay at room temperature and keep well.
Posted on 4/28/21 at 8:38 am to gumbo2176
I plan on getting a pH meter to make sure it is within the safe range. Any idea what the pH of your recipe normally is? Just trying to figure out what pH a recipe like this will result in. Thanks!
Posted on 4/28/21 at 8:50 am to AyyyBaw
quote:
Any idea what the pH of your recipe normally is?
Have absolutely no idea as I've never measured it. So far I haven't grown 2 heads, haven't been poisoned or poisoned anyone else since I give more away than I can use.
Posted on 4/28/21 at 9:15 am to AyyyBaw
quote:
I plan on getting a pH meter to make sure it is within the safe range.
It has enough vinegar in it that I would think it would keep in the refrigerator for probably a year not that it will last that long.
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