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pepper extract
- Thread starter john102
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Homemade Extract
I've done the "Homemade Extract" thing... whipped up habs in a blender and added to vodka. Let sit in sealed bottle fo a fewdays, agitating evey so often. A drop on the tongue felt like a needle going through it. Never felt the need to boil/evaporate it down to concentrate it, just used it as it was. It was great for adding heat to things without changing the flavor (much).
I've seen instructions for cooking it down in a double boiler, over electric heat sauce (no open flame) but just didn't want to risk a fire in the kitchen.
I've done the "Homemade Extract" thing... whipped up habs in a blender and added to vodka. Let sit in sealed bottle fo a fewdays, agitating evey so often. A drop on the tongue felt like a needle going through it. Never felt the need to boil/evaporate it down to concentrate it, just used it as it was. It was great for adding heat to things without changing the flavor (much).
I've seen instructions for cooking it down in a double boiler, over electric heat sauce (no open flame) but just didn't want to risk a fire in the kitchen.
I keep telling the Peppermaster that we should do a natural extract, but that "blowing oneself up" idea puts us off.
I can give out the recipe for the extract we use in our chocolate and our raspberry sauces, but I guess I didn't.
If one is not feeling particularly adventurous, we have a couple of hot sauce makers using our Goat Pepper (Hurricane) Mash.
If anyone wants a copy of the extract recipe, let me know... Maybe I'll post it on my blog.
I can give out the recipe for the extract we use in our chocolate and our raspberry sauces, but I guess I didn't.
If one is not feeling particularly adventurous, we have a couple of hot sauce makers using our Goat Pepper (Hurricane) Mash.
If anyone wants a copy of the extract recipe, let me know... Maybe I'll post it on my blog.
i would be iterested in a recipe. jeffs idea would work but i wont be geting vodka too soon i need an other option for about 7 years
when ever i tryed to make hot sauce it ends up with the consistancy of a shoothie. maybe thats enough for some one to think of what im doing wrong
when ever i tryed to make hot sauce it ends up with the consistancy of a shoothie. maybe thats enough for some one to think of what im doing wrong
Then you should quit using crushed ice!!
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I'm assuming your goal is to have a runny consistency like Tabasco?
Because I think the consistency of a smoothie is a sign of a GOOD hot sauce. If it's really pulpy, I guess you could send it through a seive.
I'm pretty sure the only way to make extract at home is with alcohol. Otherwise, Google is your friend.
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Guys, guys, guys.
Fermented pepper mash IS Tabasco, almost... Then they add mother of vinegar, which transfers the alcohol. If you skip the mother of vinegar phase, you have pepper wine. Neither the Peppermaster nor I have any idea how drinkable that would be... But if someone makes one, we'd be willing to taste it.
T.
Fermented pepper mash IS Tabasco, almost... Then they add mother of vinegar, which transfers the alcohol. If you skip the mother of vinegar phase, you have pepper wine. Neither the Peppermaster nor I have any idea how drinkable that would be... But if someone makes one, we'd be willing to taste it.
T.
We've thought about doing that, we've got a friend who makes their own wine... having not tasted them, we're really uncertain. But from what I understand, grapes and peppers ferment the same way.
That said... We've had jalapeno beer and I really like that...
I'm game... if anyone knows where to get one.
T
That said... We've had jalapeno beer and I really like that...
I'm game... if anyone knows where to get one.
T
Oh here, I found it... the Peppermaster wrote this out as a handout for the Playing with Fire lectures...
Put on thin protective gloves. Pretend you are dealing with toxic waste. Protect Mucous membranes! Remove children and clumsy adults from the room. Pay close attention to what you touch.
Split the pepper and reserve the seeds and membranes; the white pith-like substance in the interior. Crush using a mortar and pestle or, if you don't mind infusing your blender with pepper for the next few months, zap it in the blender.
Force through a strainer into a glass bowl. Discard the fibrous pulp and wash the strainer, in a well ventilate area! Try not to inhale while washing up.
Extra Virgin Pepper Extract
By grinding and straining this pulp you have made an extra-virgin, cold-pressed pepper extract. This interior concentration of the pepper contains the greatest souce of capsaicin. To add back the fruity flavour of the original pepper just mix the fruit back in. It is a lengthy process and the fresh extract must be used immediately. The benefit of following this procedure is rewarding: an increase in heat AND an increase in flavour, as the pulp and fibre of the seeds and membranes no longer interferes with the texture or the flavour in the fruit of the pepper.
If you heat this extract in oil until the moisture is driven off, you have a hot elixir that will please the most demanding of chiliheads.
Enjoy
T
Put on thin protective gloves. Pretend you are dealing with toxic waste. Protect Mucous membranes! Remove children and clumsy adults from the room. Pay close attention to what you touch.
Split the pepper and reserve the seeds and membranes; the white pith-like substance in the interior. Crush using a mortar and pestle or, if you don't mind infusing your blender with pepper for the next few months, zap it in the blender.
Force through a strainer into a glass bowl. Discard the fibrous pulp and wash the strainer, in a well ventilate area! Try not to inhale while washing up.
Extra Virgin Pepper Extract
By grinding and straining this pulp you have made an extra-virgin, cold-pressed pepper extract. This interior concentration of the pepper contains the greatest souce of capsaicin. To add back the fruity flavour of the original pepper just mix the fruit back in. It is a lengthy process and the fresh extract must be used immediately. The benefit of following this procedure is rewarding: an increase in heat AND an increase in flavour, as the pulp and fibre of the seeds and membranes no longer interferes with the texture or the flavour in the fruit of the pepper.
If you heat this extract in oil until the moisture is driven off, you have a hot elixir that will please the most demanding of chiliheads.
Enjoy
T
All of them.
I asked the peppermaster how many peppers that would be and he slyly said, "I could tell you, but then I'd have to kill you."
T.
I asked the peppermaster how many peppers that would be and he slyly said, "I could tell you, but then I'd have to kill you."
T.
i smushed about four in a garlic press and heated the juice and because it was only about a sixteenth of a teaspoon it dried up and left a powder
i know its different putting it in a garlic press but it took 15 minute to cut up the peppers and i didn't have enough time to cut enough peppers to put in the blender
and i have a nice burn from the peppers the back of my hand becuase i cuoldn't find gloves. but i used a fork to hold the pepper and that may partly be why it took so long
i think the answer to how many is at least 40 to be chopped up in the blender.
i know its different putting it in a garlic press but it took 15 minute to cut up the peppers and i didn't have enough time to cut enough peppers to put in the blender
and i have a nice burn from the peppers the back of my hand becuase i cuoldn't find gloves. but i used a fork to hold the pepper and that may partly be why it took so long
i think the answer to how many is at least 40 to be chopped up in the blender.
Forty to me sounds about right, he seems to fill the blender when he's making the extract. But he also tends to fill it several times.
John, I'd be mighty careful using a garlic press, for peppers. I have been pressing garlic and gotten squirted in the eye.
T
John, I'd be mighty careful using a garlic press, for peppers. I have been pressing garlic and gotten squirted in the eye.
T
Greeting all, back from Montana. Anyway, I noticed people were discussing pepper wine and other forms of imbibable (is that a word) pepper liquids. Try mild/medium sauce, preferably a smooth not pulpy or chunky, add vodka and worcestershire (sp?) sauce and ice cubes, and you have a pretty cool version of a Bloody Mary. We have a few local watering holes near us where they use our #3 sauce to make the "Defcon Mary", it's a cultish hit. As for making the homemade extracts, please be careful not to blow up the 'still', it'll be rather hard to claim on the insurance. :mrgreen:
Re: Pepper Wine
HHHMMM Pepper wine....imagine going to a wine tasting and secretly slipping in some Habanero Wine....for the willing victims to try!!! LOL
Jeff said:I've tasted pepper wine (more correctly raisin-based wine with various peppers added during the process). The results are uniqueHabanero wine was too hot to really appreciate but the NuMex and cayenne were not too bad.
HHHMMM Pepper wine....imagine going to a wine tasting and secretly slipping in some Habanero Wine....for the willing victims to try!!! LOL
Re: Pepper Wine
HHHMMM Pepper wine....imagine going to a wine tasting and secretly slipping in some Habanero Wine....for the willing victims to try!!! LOL[/quote]
OK, I'm in!
Dyce51][quote=Jeff said:I've tasted pepper wine (more correctly raisin-based wine with various peppers added during the process). The results are uniqueHabanero wine was too hot to really appreciate but the NuMex and cayenne were not too bad.
HHHMMM Pepper wine....imagine going to a wine tasting and secretly slipping in some Habanero Wine....for the willing victims to try!!! LOL[/quote]
OK, I'm in!