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DC balcony sauces

Alynne

Alynne

Here's the first for the year. 8 large jalapeños ( bought from my farm stand, mine never do well), 3 fatalis, 1/2 gala apple, 1/4 onion, little chopped ginger. In the pot with water for about an hour.

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Blended, back in pot with salt, pepper, juice of 1 lime and 1/2 lemon, 1/2 teaspoon of turbinado sugar.

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It's a little raw, cooking down and will play with the seasonings. May need a little vinaiger. I'm surprised the fatalis didn't fire it up more. For the THP crowd I would call this a happy medium heat.
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Seems to be perfect! Two days in it separated. Solids on the top and bottom, liquid in the middle. I missed a pic. Now all mash has popped up and smells amazing from what little leaks through the fido.

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Should I be concerned about either the condensation on the lid or that the solids are over the top of the brine? I weighted it, but underestimated the mango element in the ferment. It hasn't been opened since started on August 31 and not planning on it until Halloween.
 
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So long as you're airtight I wouldn't be concerned about the solids floating above the weights.  Activity should slow down as it ages.  Looking forward to your follow up.  :)
 
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I have a freezer full of reds. Super hots, cayenne and chilitipens. Bought sweet reds at the farmers market. Have Wednesday off for Pope Day here in DC. Gonna start my 3rd firment. Just ordered woozys and a ph meter. Have never worried abought it cause usually small amounts just in the fridge. Gonna learn.
 
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Red ferment. Cayenne, fish, goat weed, 3 Trinidad scorpion, 1 reaper and a bunch of different red bells from the farmers market, 1/2 carrot, 3 cloves garlic, 1/2 super sweet onion, 1 tsp pink salt and a little spring water.

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2 questions. I didn't weigh it down because in the other ferment the weight sank to the bottom in less than a week. They are also in fidos and look great.

I have a cabbage leaf and could add that but worry that the leaf poking out will promote nasties. I did think it would be fuller.

Am I good? Probably have a day or so to make a change, but otherwise planning on letting it sit for about 60 days.

The first, white hab and mango is set to be my Halloween project.
 
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Need some help. Cooked for 45 min with a little water and tasted. It has heat and can taste the ferment but that's it. The fruit is gone and no complexity. Gonna blend, cook more and add...what? Sugar and citrus?
 
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Alynne said:
Need some help. Cooked for 45 min with a little water and tasted. It has heat and can taste the ferment but that's it. The fruit is gone and no complexity. Gonna blend, cook more and add...what? Sugar and citrus?
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The fruit 'taste' will normally disappear as the sugars are consumed in the ferment.  If you're at cook down and happy with consistency try a little salt, a little sweet, a little acid (citrus and/or vinegar).  Normally I'll go about a tsp of salt, then sweet, then taste, then continue as needed till the sauce is balanced and you're happy with the taste.   
 
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Alynne said:
After blending all I got was bitter, hot and ferment. Added an apple and some apple cider vinaiger. Gonna blend again and taste.
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Don't panic if you want the sweetness and the fruit flavor you can add fresh to the sauce to help with fortifying it. But I usually roast the apples first. Then allow the sauce to cool refrigerate overnight then reheat and adjust for final processing. I find I get a better flavor with this method and freshly processed will change after a rest. It will change considerably after bottling and resting for 20/30 days it's amazing!! :)
DON'T lose faith :)
 
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