Just bottled two new sauces for my table. The yellow one is basically aji cito. Was looking to make a fairly hot hot sauce for my wife, something hotter than tabasco but not a chinense type. She has a bad reaction to chinense type chilies no matter the amount. Fermented it in a quart mason jar for six months, passed it through a food mill twice, then added just enough vinegar to bring it back up to 30 oz.
The second was a quart of Reaper mash also fermented for 6 months. Added some garlic power, white pepper, coriander, and szechuan pepper corns ground to a powder and cooked with the mash. Went through a food mill twice and added vinegar to bring it back to 30 oz also.
The second was a quart of Reaper mash also fermented for 6 months. Added some garlic power, white pepper, coriander, and szechuan pepper corns ground to a powder and cooked with the mash. Went through a food mill twice and added vinegar to bring it back to 30 oz also.
