Discussion in 'The Foodies forum.' started by geigercntr, Aug 27, 2019.
And we’re off! Padrons, Garlic and some green peppercorns because why not
Here she be, hot as hell! Couldn't find my small sauce bottles, will decant into them when I do
How long did it take to ferment? Looks great!
Cheers! The recipe says to leave to ferment for 5 to 7 days. Mine's been 6 days.
What sort of temp? Its about 15c here so wondering if its a bit low.
I put it out in the garage which I guess was about that temp. The guide says to ferment in a 'cool and dark' place: https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/
Mine's been kept fairly warm on the side in the kitchen, covered with a tea towel, for 8 days now and it seems to have slowed right down.
Being the impatient type I'm thinking of processing this afternoon - then get another batch on for a longer ferment while I work my way through it.
I managed to leave mine 11 days in a kitchen cupboard.
I'd love to do a scotch bonnet based one next, though I think I'd add some sort of fruit this time
to give it a little sweetnes.
Mine is not showing any signs of fermentation so made another batch with less salt and tomatoes from the garden.
Oh man! Restoring old cars and bikes, playing in a band, all grain brewing, artisan bread making are taking up enough of my gad damn life... where do I sign up?
Chilli peppers don't have much in the way of sugar. Some honey or fruit or garlic etc has helped some of my ferments get moving in the past(?)
Got this done this afternoon. Not sure the consistency is the best as I burnt out the blender a minute or two before I wanted to finish, but it's pretty tasty and very hot. Looking forward to splashing it liberally over some oven chips later
I did add a couple of teaspoons of sugar to the brine at the beginning to give it a kick start
I've just blitzed a batch. Added 100g of fresh pineapple, a handful of smoked garlic and a chunk of root ginger. Fermented for about 20 days. Pretty hot, but tasty too.
Picked a couple of hundred more chillies earlier, so I'm going to make a tamer version by removing the seeds = hopefully it will make for a smoother consistency sauce...
smoked chilli might be nice ???I think its called something like chipotlle
Very happy with my first batch of sauce. Its improved lots in 24 hours. I thickened it with tomato puree and added a little sugar. Wonderful stuff and super easy!
Yep. A Chipotle is a smoked Jalapeno...
...Very tasty they are too!
Got my second batch underway today.
Bought 1kg of Scotch Bonnet from flebay for £16.99
They seem ace. Only 1 bad one in the whole lot.
Froze half of them, made a non fermented sauce with a quarter and the rest went into today’s concoction.
Added the bonnets, onion, garlic and some mango this time around.
Hoping for a bit of sweetness from this lot.
I would suggest to anyone looking to try these to head to your local Asian community stores/market or Chinese supermarkets. The chillies in particular will be alot cheaper!
Definitely correct if they have what you want.
I use our nearest (15 miles away) for things like chili flakes and spices. I particularly wanted fresh scotch bonnet for this though and they don't have them.
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