Jump to content

Hot sauce


Al Czervik
 Share

Recommended Posts

Just finished bottling a half gallon of lactofermented hot sauce from the overabundance of peppers in my garden.  I think there are 8 different varieties included.  I took the seeds out of the large peppers, but it is still smoking hot.  It is good now, but should be fantastic in a couple weeks.

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

13 minutes ago, Al Czervik said:

Just finished bottling a half gallon of lactofermented hot sauce from the overabundance of peppers in my garden.  I think there are 8 different varieties included.  I took the seeds out of the large peppers, but it is still smoking hot.  It is good now, but should be fantastic in a couple weeks.

Cool.  I  make my sauce also. 

Dave..

  • Like 2
Link to comment
Share on other sites

Tried once. Basically made my house uninhabitable when I opened the Tupperware.

 

Wait- you FERMENT peppers...? My interest is piqued. A salsa beer sounds interesting. Wonder how one would make up for the extreme acidity. My little pet yeasties have certain demands for their accommodations.

  • Haha 1
Link to comment
Share on other sites

2 hours ago, tadbart said:

Tried once. Basically made my house uninhabitable when I opened the Tupperware.

 

Wait- you FERMENT peppers...? My interest is piqued. A salsa beer sounds interesting. Wonder how one would make up for the extreme acidity. My little pet yeasties have certain demands for their accommodations.

Yeah, I ferment lots of stuff.

Link to comment
Share on other sites

Yes I ferment some.  Can't wait until mine get ripe this year to start a couple of batches.  Many years ago there was a man who made dill pickles by fermenting them in a large crock in his garage.  Those were some of the best pickles I have eaten.  He has long since passed on.

I remember you  just rolled up you sleeve and dipped your arm down into the crock past the foam to grab one.  When you got it out just shook it off and ate.  Didn't matter if your hands were clean or not.  Nothing could live in that brine.  I have never been able to quite  duplicate his process. 

Link to comment
Share on other sites

If you want to get into fermenting go with the good crocks in different sizes.  Something like this.  There are others also.  I have no affiliation with this company other than they are in Ohio as I am and I buy some things there.  Dave

..https://www.lehmans.com/product/hausgemacht-fermenting-crock-1-gallon/

 

 

Edited by DrB
  • Like 1
Link to comment
Share on other sites

In fact I just ordered one up to add to mine. I have a bunch of Hungarian hot peppers getting ripe that should mash down and make good sauce and I need another crock.

I gotta stay out of these threads as they always wind up costing me money.   

Dave..

Edited by DrB
Link to comment
Share on other sites

14 minutes ago, Fnfalman said:

This thread is making me salivating. 

Well  get brewing some hot sauce then.  It got me to spend some money for another crock and looking at my peppers out back..

Link to comment
Share on other sites

2 hours ago, DrB said:

If you want to get into fermenting go with the good crocks in different sizes.  Something like this.  There are others also.  I have no affiliation with this company other than they are in Ohio as I am and I buy some things there.  Dave

..https://www.lehmans.com/product/hausgemacht-fermenting-crock-1-gallon/

 

 

The crocks look very much like the ones used for the drying of anchovies. 

I love picked, fermented and preserved things.

  • Like 2
Link to comment
Share on other sites

I always have hot vinegar(s) for condiments as well.   The glass Maruchan rice vinegar bottles make a perfect container, as they have a restrictor at the top.  Just pop in chiles and hot, but not boiling white vinegar, let it cool, and put in the restrictor and top/lid.  I also always have one with garlic, allspice berries, a couple sprigs of fresh thyme, peppercorns, and of course, chiles.

  • Like 1
Link to comment
Share on other sites

I've been a home brewer for over 20 years.  Making something like this is pretty awesome.

We also make our own soap, shaving cream, bread, and eat locally sourced mammals, fish and birds...(hunting).

Hot sauce is something we make every once in a while.  When the garden has produced an abundance of peppers.

  • Like 1
Link to comment
Share on other sites

1 hour ago, Historian said:

We also make our own soap, shaving cream

Do you have a ceeement pond out back and a daughter named Ellie Mae?  I bet your the one cutting all those telephone poles down for firewood to make soap..?

  • Haha 1
Link to comment
Share on other sites

On 8/9/2020 at 4:12 PM, DrB said:

Do you have a ceeement pond out back and a daughter named Ellie Mae?  I bet your the one cutting all those telephone poles down for firewood to make soap..?

Not quite, sir.  And sadly i have shot the ground around these parts and never found some bubblin crude.

We started doing this as a form of education and entertainment for Little Historian.  Kinda like teaching cooking skills.

I just like to learn to make things.   Like...lead into bullets.   Stock metal into a knife.

  • Like 2
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

  • Please Donate To TBS

    Please donate to TBS.
    Your support is needed and it is greatly appreciated.
×
×
  • Create New...