fermenting Making some thangs, Puree, hot sauce, ferment.

[D3monic]

I  got  a  few  peppers to  process and was  thinking about trying my hand at either fermenting, AJs Puree  or a mash... not that I really know the differences between mash and ferment. 
 
What I do have on hand are large ball jars, regular jars, kosher salt, pickling salt,  two flip top lids with  airlocks that fit  them, ph probe and a handful of peppers. 
 
El scorponero (Carbonero x butch T yellow)
 

 
481 grams
 

 
and some the Devils prick (paper lantern x butch T yellow) 455g
 

 
Both of these  taste good enough I think they would make really nice hot sauces in the future. 
 
I don't have any starter so I suppose i'd have  to go for Wild Fermentation.
 
I'll give  AJ's  Puree a try as well. Maybe smoke some over alder. 
 
Pasted here for my reference 
 

 

[grantmichaels]

Nice ... pretty, and a good use for the tiny pods ...

 

[D3monic]

Leaving this here for my easy reference 
 
Guajillo Salsa y marinade:
 

• 4 guajillo chiles toasted and rehydrated
• 1 pablano roasted
• roasted garlic 4 cloves
• 2T olive oil
• 1can chipotle sauce
• 1T rice vinegar
• 1tsp kosher salt
• 2T soy sauce
• 1T dark brown  sugar

1. Throw ingredients in food processor and blend until smooth

 

[bpiela]

 
I found a link here, https://ourdailybrine.com/southern-pepper-sauce-recipe/
 
seems about as simple as I thought. I could see myself with like 10 different types of bottles on the counter. 

 
I have used this recipe before.  I used Sichuan peppercorns which made it very interesting as well.  Give them a try next time...

 

[D3monic]

That sounds pretty good. I'll have to look and see if I still have any

 

[Biggy]

Looks great! I tend not to put garlic in mine. Not sure what it pulls the metals from but I always end up having blue garlic.

 

[twilliams386]

Looking good man. That puree looks and sounds fantastic. I just opened up a jar of my pecan smoked chocolate mix puree yesterday and holy hell. It may be the only way I go from now on. So Damn good and enough burn to feel it still today. Those vinegars look great, but I have a feeling they won't last long. I made a datil vinegar with an old Frank's bottle earlier in the summer, I've refilled the vinegar probably 5 times now. For that I just julienned the datils, threw in some garlic and peppercorns, then 50/50 acv and distilled white. Gonna make another batch soon with much bigger bottles. Another puree coming soon too with yellow MoA, Jay's PGS, and peach bhut