Jump to content

  •  

Photo

TheGreenChileMonster Ferments Some Sauce


  • Please log in to reply
107 replies to this topic

#1 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 08:30 AM

Last November, right before a frost, I pulled all of the rocoto pods off of my plants. I then made a mash with rocoto pods and salt only.

Attached Thumbnails

  • 20171019_092446.jpg
  • 20171019_092504.jpg
  • 20171019_092547.jpg


#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#2 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 08:41 AM

Now almost one year later, I have this mash that smells and tastes absolutely divine. It's time to start using it!

I made a simple sriracha type sauce to start, since I really want the deliciousness of that mash to be the main flavor component of the sauce. I used about 3 tablespoons of juice from some home made kimchi to kick the fermentation back up.

I figure there is still plenty of lacto in the rocoto mash, but I'm sure kimchi juice from a freshly fermented batch will help the ferment start quicker.

2.5 heads of garlic minced
3 red peppers
1 cup sugar
Rocoto Mash

Attached Thumbnails

  • 20171019_093906.jpg
  • 20171018_181301.jpg
  • 20171019_094005.jpg


#3 karoo

karoo

    Smokin' Hot

  • Extreme
  • 1,223 posts
  • Location:South Africa

Posted 19 October 2017 - 08:46 AM

Great stuff!

Cool dark place for one year?


" I wish I was as young as the first time I said, " I'm getting to old for this sh!t." "


#4 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 09:04 AM

Great stuff!
Cool dark place for one year?


Yeah, I put the mash in a closet in a guest bedroom for a year. I checked the airlock once a month or so, refilling it with water as needed.

#5 Shorerider

Shorerider

    Smokin' Hot

  • Moderators
  • 1,949 posts
  • Location:Sunbury, Australia
  • (x2)

Posted 19 October 2017 - 10:29 AM

Looks great. So this second ferment will run another year?

Oh, I leave my Pubes in the fridge for about a week or so before processing. This way the stems just pull off by hand and you don't have to cut the tops off.

SR.
🤠 Oi, that's not a noife.

#6 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 45,280 posts
  • aka:Pookie
  • Location:BKLYN USA
  • (x3)

Posted 19 October 2017 - 10:30 AM

^
That's called rot lol!

 

TGCM, let me grab the chips! Looks great!



#7 dragonsfire

dragonsfire

    On Fire!

  • Members
  • PipPipPipPipPip
  • 7,405 posts
  • Location:Medicine Hat

Posted 19 October 2017 - 10:31 AM

Great looking mix :)



#8 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 10:50 AM

Looks great. So this second ferment will run another year?

Oh, I leave my Pubes in the fridge for about a week or so before processing. This way the stems just pull off by hand and you don't have to cut the tops off.

SR.


Thanks! I plan on running this second ferment for about 2 months or so, then I plan to boil, strain, add vinegar per PH at the time, and bottle it.

Thanks for the tip on leaving rocotos in the fridge, and pulling the stems. I'll give that a shot next time.

#9 Shorerider

Shorerider

    Smokin' Hot

  • Moderators
  • 1,949 posts
  • Location:Sunbury, Australia
  • (x2)

Posted 19 October 2017 - 11:22 AM

Thanks! I plan on running this second ferment for about 2 months or so, then I plan to boil, strain, add vinegar per PH at the time, and bottle it.

I look forward to seeing the results. My last batch of sauce was also Pube (Rocoto) only.

Thanks for the tip on leaving rocotos in the fridge, and pulling the stems. I'll give that a shot next time.

No problem, works with most peppers as they start to wilt.

SR.
🤠 Oi, that's not a noife.

#10 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 11:37 AM

^
That's called rot lol!
 
TGCM, let me grab the chips! Looks great!


Thanks!

#11 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 11:38 AM

Great looking mix :)


Thank you sir!

#12 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 11:48 AM

I wanted to make a tropical style sauce with the rocoto mash, so I went with cashew apples, tangerine pulp, and passion fruit maple syrup. I cut the cashew nut portion off of the cashew apple, then diced and blended them up with the juice of the lemon and lime, and a touch of chardonnay. Cashew apples oxidize really quickly once sliced open, so I blended the lemon and lime with them to keep their color. I threw a few tablespoons of kimchi juice in it, to kick off the fermentation.

Cashew Apples
Tangerine Pulp
Passion Fruit Maple Syrup
Lemon
Lime
Chardonnay
Rocoto Mash

Attached Thumbnails

  • 20171019_120649.jpg
  • 20171019_124621.jpg

Edited by Thegreenchilemonster, 19 October 2017 - 11:52 AM.


#13 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 12:51 PM

I look forward to seeing the results. My last batch of sauce was also Pube (Rocoto) only.

No problem, works with most peppers as they start to wilt.

SR.



I'm making multiple different batches with this rocoto mash, and clearing out my large fermentation vessel. We're probably going to get a freeze in the next 2-3 weeks, and I plan on starting another all rocoto mash for next year with all of the pods still on my plants right before frost.

GIP was saying you make a killer strawberry rocoto sauce. I don't expect you to share your recipe, but do you ferment the strawberries and rocotos, or add them fresh when making the sauce? I have a freezer full of ripe de seeded Pubescens ready for the Winter, and I wanted to give a strawberry rocoto sauce a shot.

#14 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 3,009 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 19 October 2017 - 12:58 PM

Lots of awesome stuff going on in this thread, TGCM! Nice work
:cheers:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#15 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 02:13 PM

Lots of awesome stuff going on in this thread, TGCM! Nice work
:cheers:

Thanks Mike!

#16 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 02:28 PM

I put this bag full of P. Dreadie scotch bonnets to good use for this sauce. I felt like a fermented trini/caribbean style pepper sauce would be a perfect use for these pods. I had already de seeded the pods, so I blended them up with everything else during the preparation of the sauce. I made sure to blend the culantro with the lime juice to prevent the leaves from oxidizing.

P. Dreadie Scotch Bonnets
Culantro (shado beni, recao)
Garlic
Onions
Limes
Ginger
2 TBSP sugar
Chardonnay

Attached Thumbnails

  • 20171019_142645.jpg
  • 20171019_152642.jpg


#17 tctenten

tctenten

    On Fire!

  • Extreme
  • 12,699 posts

Posted 19 October 2017 - 02:42 PM

Looks awesome man.

#18 Genetikx

Genetikx

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,057 posts
  • Location:Chicago

Posted 19 October 2017 - 03:47 PM

Awesome stuff TGCM, really diggin this p dreadie blend.

#19 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 08:54 PM

Looks awesome man.

Thanks! The one I made last night is starting to bubble already.

#20 Thegreenchilemonster

Thegreenchilemonster

    On Fire!

  • Extreme
  • 5,861 posts

Posted 19 October 2017 - 08:59 PM

Awesome stuff TGCM, really diggin this p dreadie blend.

Thanks. I'm looking forward to trying the sauce out, once it has fermented for a few months.

Edited by Thegreenchilemonster, 19 October 2017 - 09:05 PM.





0 user(s) are reading this topic

0 members, 0 guests