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fermenting 1st Ferment! Thanks to THP!

First off, I want to thank this wonderful community for the wealth of knowledge you all have made available.
 
I just joined THP today, although I have been following for the past 2 weeks or so.. I started making hot sauce this past summer, and instantly fell in love with it.
I live in Alaska, so it is hard to find and grow fresh peppers up here, but I found a website a few weeks ago that sends fresh peppers in the mail. After ordering quite a few, I was really excited to make some new sauce! So after lots of research and reading, I decided to try SmokenFire's "Newest Ferment - Easy and Fun!" recipe.
 
I didn't have a 64oz jar, so I halved the recipe as many other folks did. I also only had SUPER HOTS, so i decided to use those instead of jalapenos and habaneros. This is what I came up with:
8oz of a mix of possibly Scorpion/ 7pot/ Infinity (not too sure, see picture below) ~45 peppers
2oz of Carolina Reapers ~ 16 peppers
2oz of Red Fatalii ~ 12 peppers
8 oz carrots - trimmed (~4 carrots)
8 oz onions - quartered (3/4 of a sweet onion)
3 ounces of garlic cloves - skinned (~ about 2 1/2 bulbs)
20 grams of sea salt
 
All in all, there are approximately over 70 superhots in this sauce :-) I threw a few extras in just for the hell of it

Here is a picture of the "mix" of peppers.. Not quite sure what they are, but they taste nice and hot!
IMGP7730_zpsgdp0ytga.jpg

 
Frozen Carolina Reapers and Red Fatalii's on the Left, Onions/carrot/garlic in the middle, and 8oz of mixed red peppers on the right
IMGP7732_zps1h7i168g.jpg

 
Put all the peppers in the blender (i dont have a food processor, but this worked fine).. Added onion/carrot/garlic and salt once peppers were mashed..
IMGP7734_zpsxfklw4va.jpg

 
Had to keep stirring it to help the blender till it was a good consistency:
IMGP7735_zps6dw8iuoq.jpg

 
Consistency check.. looking for any un-mashed material
IMGP7739_zpsn3qrosgi.jpg

 
Spooned it into a sterilized jar with an airlock
IMGP7740_zps7ihdslvp.jpg

 
And now we wait!!
 
 Funny story about this mash... After I filled the jar, there were a few air bubbles.. So I knocked it on the counter to get them out and a stream of this sauce squirted right into my eyeball.. I was running around, screaming like a girl, thought I was going to go blind.. One of the most painful things I've felt in my life!! I was about ready to call the fire department, but then I tried pouring milk in my eyes and it helped immensely!! 

My wife almost banned me from having peppers in the house.. :mope:
  
 I feel like such a n00b!  :high: 
 
Hey Codester, i'm researching for my first ferment too. I read your posts about your first ferment and you never said what you got your pH down to after adding the vinegar/redwine vinegar. Did you test again after those additions?
 
Malarky said:
Hey Codester, i'm researching for my first ferment too. I read your posts about your first ferment and you never said what you got your pH down to after adding the vinegar/redwine vinegar. Did you test again after those additions?
After the addition of Vinegar, if I can remember correctly it was either 3.8 or 4.1.. Good luck with your first ferment!! I am excited to see your process and results!
 
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