Hey all,
It's been quite a while since I've posted, but I figured I'd share my most recent ferment. Probably the best tasting sauce I've made so far - just a bit too runny because I overdid the brine.
I wanted to do a simple, versatile sauce with only pepper flavors which would be approachable to people without a high spice tolerance. Seeing as I only had large quantities of hots/superhots, this meant that I had to grab about 8 red bell peppers from the supermarket. I've shown the other peppers:
I roasted all these and removed most of the seeds. Then pureed 'em in a blender and cooked them on the stove for a bit to try to get things as sterile as possible. Added some sugar, brine, and whey from some yogurt and let it sit for two months.
Following fermentation, I decided to cook 'em again on the stove and bottle 'em up with a little bit of white wine vinegar (just to be certain they would remain stable). I took a bit of it and did a much more dramatic vinegar/mash ratio to mimic classic Tabasco.
As I said above, this is the best tasting sauce I've ever made. It's not superhot, it's not complex, but it's damn good. It tastes like hot peppers, and that's what I wanted.
It's been quite a while since I've posted, but I figured I'd share my most recent ferment. Probably the best tasting sauce I've made so far - just a bit too runny because I overdid the brine.
I wanted to do a simple, versatile sauce with only pepper flavors which would be approachable to people without a high spice tolerance. Seeing as I only had large quantities of hots/superhots, this meant that I had to grab about 8 red bell peppers from the supermarket. I've shown the other peppers:
- Black Pearls (these taste very much like red bells when they're roasted but have a heat around that of a habanero)
- Bhut x Fatali F2 (Probably. I got some of these from Speicegeist last year, but I didn't mark them when I planted and they look very different. This would not be unusual for an F2.)
- Cayenne
- Yellow 7 Pot
I roasted all these and removed most of the seeds. Then pureed 'em in a blender and cooked them on the stove for a bit to try to get things as sterile as possible. Added some sugar, brine, and whey from some yogurt and let it sit for two months.
Following fermentation, I decided to cook 'em again on the stove and bottle 'em up with a little bit of white wine vinegar (just to be certain they would remain stable). I took a bit of it and did a much more dramatic vinegar/mash ratio to mimic classic Tabasco.
As I said above, this is the best tasting sauce I've ever made. It's not superhot, it's not complex, but it's damn good. It tastes like hot peppers, and that's what I wanted.
