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  1. hotstepper

    Hey peeps!

    Been a long time! Hope everyone is doing well.
  2. hotstepper

    Scotch Bonnet Pepper Sauce w/o fruit?

    Ferment the bonnets with fruit. You'll get the aromatic qualities of the fruit without the sweetness — plus the sugary fruit transforms itself into lactic acid lending the preservative qualities.   I know I'm totally off base with my answer. Not sure of a vinegar solution. However, bonnets and...
  3. hotstepper

    fermenting Newest Ferment - Easy and Fun!

    Rock it SmokinFire! I sure want to see how this mash-up a turn out. Your picture posts of the process would be nice!
  4. hotstepper

    Made My First Ever Habanero Jelly !

    Wow... beautiful stuff!
  5. hotstepper

    Hot sauce name game

    Polyp & Fissure's
  6. hotstepper

    Hi from UK

    Greetings!
  7. hotstepper

    fermenting My First Stab at Fermented Hot Sauce

  8. hotstepper

    How to make hot sauce.

    Greetings from Little Poland of NY — Greenpoint, Brooklyn!   What kind of sauce do you want to make? Fermented? Vinegar based? And how many grams of peppers do you have.
  9. hotstepper

    fermenting My First Stab at Fermented Hot Sauce

    Good looking mashes there and it appears the one on the left is already experiencing some magic. Definitely agree with Chili Monsta on the rubber grommet (hopefully loop grommets under the lid too) and head space issue — and also would like to point out that once that mash rises, it'll likely...
  10. hotstepper

    tutorial Fermenting Peppers 101

    cypresshill1973 It does look as though you have a grayish mold on top. I'm with these guys, your nose is the best bet. That being said, I might try and scrape it off of the surface mold and sprinkle some powdered salt lightly over the surface — assuming it hasn't infiltrated into the mash, it...
  11. hotstepper

    Hello from NC!

    Sup~!
  12. hotstepper

    Oh man, sounds delectable! Never thought about unsweeted cocoa powder. I have some raw cacao...

    Oh man, sounds delectable! Never thought about unsweeted cocoa powder. I have some raw cacao nibs that you've given me an idea to powder and add to my black raspberry chipotle ferment. Thanks and good luck!
  13. hotstepper

    Not Wild Brazil

    Whatever they are they are gorgeous. Look like little purple spinning tops. Let it go.. let it go...
  14. hotstepper

    Think I might have over done it?

    Wow, nice spread there! You'll fit right in with this group o' crazies.
  15. hotstepper

    condiment Cherry Bomb Salsa?

    No, I'd halve and roast them (in a pinch) slightly, stuff them with goat cheese and then throw under the broiler to slightly toast the top of the cheese, then commence to poppin'. The long drawn-out version would involve a month, some sugary brine and some kind of fresh sweetish/savory herb like...
  16. hotstepper

    condiment Cherry Bomb Salsa?

    They are righteous with goat cheese.
  17. hotstepper

    Hello Fellow Pepper People

    Greetings
  18. hotstepper

    ciao a tutti (hi all)

    Yo from B'klyn
  19. hotstepper

    Five pepper mango sauce

    Sounds absolutely delish! I'm guessing the 3/4 cup is the mango? Pics of the sauce?
  20. hotstepper

    fermenting Strawberry-Rhubarb Habanero Mash

    My gut it that it's from your cheesecloth barrier. Too much surface area for nasties. If that mold's endemic time to play taps.
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