Hey everyone!
So here is my first attempt at making some hot sauce. I'm going to start with my favorite style which is a Louisiana style sauce. I like my hot sauces more on the liquidy side rather than the chunky ones we see in the caribbean. Here are my mashes:
From left to right:
Red Fresno: About 16 ounces of mash with 3tsp of fine sea salt
Jalapeno: About 16 ounces of mash with 4tsp of fine sea salt
Serrano: About 12 ounces of mash with 4tsp of fine sea salt
Habanero: About 12 ounces of mash with 4tsp of fine sea salt
So i'm hoping I put the correct amount of salt in these. I simply put paper towel on the top, put on the mason jar ring to keep it in place and poked some holes in the paper towel. As I write this post it's been exactly 1 day that the mash was made and so far there is no activity.
Don't know if it's working but it looks pretty!
-Nelson
So here is my first attempt at making some hot sauce. I'm going to start with my favorite style which is a Louisiana style sauce. I like my hot sauces more on the liquidy side rather than the chunky ones we see in the caribbean. Here are my mashes:
From left to right:
Red Fresno: About 16 ounces of mash with 3tsp of fine sea salt
Jalapeno: About 16 ounces of mash with 4tsp of fine sea salt
Serrano: About 12 ounces of mash with 4tsp of fine sea salt
Habanero: About 12 ounces of mash with 4tsp of fine sea salt
So i'm hoping I put the correct amount of salt in these. I simply put paper towel on the top, put on the mason jar ring to keep it in place and poked some holes in the paper towel. As I write this post it's been exactly 1 day that the mash was made and so far there is no activity.
Don't know if it's working but it looks pretty!
-Nelson