hot sauce. making it.
 

something I have never done before.

I picked a bunch from my garden. I let the peppers go red, for that vibrant color. I had some mild mystery peppers, jalapeños, and a fistful of Thai chilis.

ground them up with salt. some brown sugar, and garlic. now I am letting it all ferment. in a cool dark closet.

we shall see. not sure how this will pan out. anyone DIY hot sauce?

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I've roasted hot peppers and then let them soak in olive oil at a relatively low temp oven.

Yes..serano jalapenos and a combo.of dried chilis. 3 types.

Plus a cooked salsas tomatoes, onion and seranos or Jalapas.. Habenaro.and onion..pico de guyo. Or i will use Tomatilios instead of tomatoes. Dried red chilli sauce..

Even a tomatoe onion apple relish. Marinated Jalapenos onion and carrot. Marinated mushrooms

Endless variety of recipes.

Dude...

There is always something fermenting in my house..


Pineapple Habanero hot sauce:

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Venison snausages:

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Interesting. I like that you're fermenting rather than pickling. I'm sure either is good, but I believe the fermenting will produce a better, more complex flavor.

Tabs posted his "mother's yellow death sauce" recipe here a long while back, use the search to find it. Good when made with various kinds of peppers not just habeneros

I do sausage..and smoked salmon in b sugar brine.have done corned beef and pastrami.

Thx for remembering.

I bought 3 lb of white mushrooms .friday night i made marinated mushrooms..they are already.gone.. i can not stop eating them

After fermenting for two or three weeks.. You can check if fermentations done by gently bouncing the jar.. if no bubbles are released you're probably done..

You can hold the fermented solids for a really long time "aging" if you like..

To finish the sauce.. strain the solids.. and reserve the brine..

Blend the solids with some distilled vinegar.... taste.. sometimes adding sugar really rounds the flavors out.. I like palm sugar

Add back brine to make the sauce the consistency you want..

or you can keep it Sambal consistency..

Sourdough starter..

I named it Bertha

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I’ve made it, might consider making habanero hot sauce again, but there are so many great hot sauces out there to try, that’s more my thing.

I have a half a dozen staple hot sauces that I keep around, I always buy those because they have a specific flavor profile. Most of that ends up on tacos, of one sort or another. Occasionally make buffalo style wings…

For Vietnamese and Thai food, I usually just make a quick sauce of vinegar or fish sauce and assorted chiles.

Anyone ever fermented garlic cloves?

Dood, it is a great base to start with for a really nice sauce. I've shared the recipe out to 5 or 6 coworkers and always gotten "well, didn't have (enough) habs so I used .... and it came out great". Peppers used include datil, cayenne, ghost, jalepenos and various mixes of those and habs.

Yes, I've fermented some before. It was good.

I've heard that you REALLY should NOT ferment onions. But garlic turned out OK for me.

I also make sauerkraut with garlic which is out favorite.

I made several batches of hot sauce a few years ago when I grew Jolokia peppers.

I made a mango sauce:

1 pepper chopped (gloves, windows open)
2 cans mango
1.5 cup apple cider vinegar
Salt and garlic
Sauté, then blend, then simmer down for a while.

Bottle

Don't get me started on sour dough bread! It's been my wife's Covid project (her starter is named Muad'Dib).

She talks about eating right and exercising and then she bakes a bunch of bread?!?!?!

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Back on topic: one of my favorite hot sauces is Marie Sharp's habanero hot sauce. You can find recipes online and one of these days I'll get around to making some.

Did a 50-50 fresno and serrano ferment, 5% brine, no seeds then blended after two weeks. 'twas awesome! Nice funk there.

I'll try it again with fresher non-Kroger produce now that we're in the season. Maybe even some NM green chile.

We do sauerkraut all of the time - I think kimchi is next. I just got the Noma fermentation book and am really inspired for all of the good (?) smells ahead...

(windows doesn't acknowledge that chile and kimchi are words - stupid microsoft)

What are you going to do to decide when it's ready, watch the bubbles, periodically taste, count to 1000?

We make a lot of sauerkraut. I've even used some of the kraut bugs to ferment some beans (they were good) and make some pickles.

We also make kombucha (bottled, flavored, naturally carbonated) and kefir (flavored, but no sugar added). My wife has also made a few other dairy items, creme fraiche, some sort of yogurt and another thing or two. I'd like to do a sourdough but haven't.