food Gooooooooood shit!
- Thread starter Hybrid Mode 01
- Start date
SL put this together and it's very comprehensive. You should be able to find out pretty quickly.Hybrid_Mode_01 said:
edit: forgot the link
http://thehotpepper.com/topic/29501-making-hot-sauce-101/?p=597186
Here's number two on the agenda today.
Equal parts halved and seeded: red (off-pheno) Elysium oxide, P. Dreadie SB and Bahamian goat.
Same process as the f x RS mash. Eight months after pitching.
This one started showing signs of life about a week and a half after the f x RS mash. It continued at a slower rate for about six weeks. Burping this mash was a joy! So sweet and fruity smelling. I can't wait to pour some of this sauce on some scrambled eggs!
edit: That mash pic ^ doesn't do this one justice. It's so much brighter irl. I swear that jar glows in the dark!
Equal parts halved and seeded: red (off-pheno) Elysium oxide, P. Dreadie SB and Bahamian goat.
Same process as the f x RS mash. Eight months after pitching.
This one started showing signs of life about a week and a half after the f x RS mash. It continued at a slower rate for about six weeks. Burping this mash was a joy! So sweet and fruity smelling. I can't wait to pour some of this sauce on some scrambled eggs!
edit: That mash pic ^ doesn't do this one justice. It's so much brighter irl. I swear that jar glows in the dark!
MikeUSMC said:Dude, that looks FANTASTIC! Gonna be really tasty too! Now you've got me thinkin'. I've got a couple of gallons of Yellow Bonnets and Bahamian Goats in my freezer. Hmmmmm.....
Thank you!
And regarding your line of thinking about ferminting your bonnets... DO IT!!! If it smells anything like my SB mash, you will not be disappointed. 
Here's a shot of my SB mash before fermentation.
Here it is after.
And here it is trying to find its way out of the jar.
MikeUSMC said:
I made both mashes into sauce on Saturday and then canned them both on Sunday. (I got busy on Sunday and forgot to post pics of the final product, but I intend to soon.) I just added a few cups of white vinegar and maybe 1.5 T salt to each and then simmered and blended them.
They turned out better than I expected! I was shooting for a tabasco-type sauce since salty, vinegary sauces are my go-to. The flavors of the peppers really shines through. The Scotch bonnet one, especially, was a pleasant surprise. Really brilliant, bright bonnet aroma and flavor. A real eye opener!
I plan on using some of the 8oz. jars I made as bases for other sauces, too. A sweet mango habanero barbecue glaze is tops on the list.
I have at least nine 8oz. jars of each. And I still have three half gallon jars of mash waiting to process. I have no intentions of ever using three gallons (WTF?!
) of hot sauce. If you'd like to try a few of them, let me know. It's my first sauce, so I'm looking for feedback.^Hybrid_Mode_01 said:I have no intentions of ever using three gallons (WTF?!
Cool, man. I'm glad you were able to keep that fruity Bonnet flavor in there, while still adding vinegar. They're my favorite pepperHybrid_Mode_01 said:
Absolutely, bro. I'd be happy to try them out! I'll send you a couple of bottles of my stuff tooHybrid_Mode_01 said:
JayT said:
Great! PM me your addy and I'll get some sauce on the next horse and buggy courier!
More sauce making today. Second verse same as the first verse.
Elysium oxide, Scotchbrain, TS CARDI
...Plus a few wild Brazils (This pic was from a different harvest, I actually put 11 Oz. in this batch!)
All together!
Mashed, salted and inoculated
Here they are today. Fermentated and aged since last August.
In the pot and coming up to a simmer.
This batch, like the f x RS, took off pretty quickly after I pitched. It fermented pretty consistently for about six weeks and then I stuck it in the basement to age until abou a half hour ago.
Thanks for looking everybody. I'll be updating with pics as things progress today!
Elysium oxide, Scotchbrain, TS CARDI
...Plus a few wild Brazils (This pic was from a different harvest, I actually put 11 Oz. in this batch!)
All together!
Mashed, salted and inoculated
Here they are today. Fermentated and aged since last August.
In the pot and coming up to a simmer.
This batch, like the f x RS, took off pretty quickly after I pitched. It fermented pretty consistently for about six weeks and then I stuck it in the basement to age until abou a half hour ago.
Thanks for looking everybody. I'll be updating with pics as things progress today!
So far I'm noticing a very sharp, savory aroma with hints of citrus and fruitiness. It has a lot going on right now - I think adding vinegar and cooking it down will help round the edges and open up the more subtle flavors.
This batch is cayenne, malih-helow, maras biber and jalapeno.
This pic was taken today
...and in the pot
This pic was taken today
...and in the pot
I posted pics of the two I made last weekend (on scrambled eggs). Tomorrow I imagine I'll post another. PM me your address if you want to see and taste them in person! I need some help tweeking these.
A bieber pepper cool!Hybrid_Mode_01 said:
Hybrid_Mode_01 said:This batch is cayenne, malih-helow, maras biber and jalapeno.
This pic was taken today
...and in the pot
The malih-helow and maras are both excellent peppers for sauces. A respectable heat, nice thick flesh and good touch of sweetness when they're nice and ripe. Would love to taste this batch homey!