They look kickass RG!
- The Hot Pepper
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So, like what's the quantity of beans we be talkin about here SnF?
I use 1lb dry beans - about 2 cups worth.
Wash & sort the beans then add to the instant pot (or if you don't have a pressure cooker soak the beans overnight) then add the onion, garlic, 4 cups broth, 2 cups salsa. oil or grease and however much seasonings you'd like. Cook for 30 mins at pressure and allow to release normally. There won't be a lot of liquid in the pot after the cooking is finished, but I ladle about a cup or maybe a little more out before I start mashing and add some back in to get the texture/thickness I like. Finish with a bit of salt if needed.
Sometimes I use the potato masher for a rougher texture, sometimes I use the boat motor to whip em up smooth.
IF you are using dried beans do yourself a favor and use an instant pot. You DO NOT have to soak the dried beans and the results are fantastic. There are plenty of recipes online to get you started.
1 raw onion, sliced
2 cloves of garlic, smashed
1/2 broth, 1/2 salsa (any kind for either) to replace the liquid the instant pot recipe calls for
1 tbsp olive oil (or bacon grease)
cumin, chili powder, salt. pepper to taste
Cook them for 30-35 minutes at pressure (pintos or negros don't matter, garbanzos for 40) then let the pressure release naturally. Ladle off some of the liquid, then mash or stick blend for a bit. Add back however much liquid you like to reach desired consistency.
If you don't have a pressure cooker, search out a different recipe.
okay so the stuff that had been cold the whole time was tame - if I am reading that right?
the stuff at room temp was en fuego yeah? makes sense. any food will not 'taste' it's full 'taste-ness' at cold temps.
the sauce at room temp had been fermenting for 5 days - long enough to be safe if the original recipe had enough salt - but as is I agree about flushing it to be sure.
perhaps the same recipe repeated with more salt is fine after ferment, but then again you told your wife that you didn't want the original mash in your house so.,...
All jokes aside Mitch I have no idea why the sauce did not retain its heat. That many supers in that small a batch should be lighting you up.
Cooking peppers does indeed lower heat values a little, and I suppose if you cooked it hot enough for long enough you could evaporate some percentage of the heat - but 6 ghosts plus a reaper with 2 tomatoes, an onion and some vinegar should still be ridiculously hot after an overnight rest.
Side note: For future sauce making I would omit any/all oils in your sauces as it can go rancid.
I'm sorry to ask this question, but I can't seem to find the answer to it on here. How do I upload a picture in order to post it in a comment?
There are multiple options:
Option one - You can use an outside photo hosting service like photobucket (I use tinypic dot com) and then when you are posting you'll click the image box and paste in the link from the site hosting the photo.
Option two - You can follow this tutorial that pookie posted a while back.
Either option will have you posting photos pretty quickly.
Welcome to THP TumblingDice!
Sounds like you are okay as far as food safety, and I'm glad you went through the 101 threads. Starters are not mandatory, but if you are NOT using a starter I would recommend bumping salt content to 4-5% at least for future ferments.
Pepper ferments (especially those with a ground up mash) are VERY slow acting ferments. When I run this ferment it is normal for me to not see any action for the first 2-3 weeks and even after I really only see bubbles suspended in the mash rather than active bubbling from the airlock. Nothing at all like the beer or sauerkraut ferments I have done over the years.
Welcome juseasy! PtMD is right that there is a great amount of info in the hot sauce 101 and fermenting 101 threads.
To your question about fermenting with no brine: the answer is yes. I posted a tutorial a while back that I hope may be of some help.