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fermenting TheGreenChileMonster Ferments Some Sauce
- Thread starter Thegreenchilemonster
- Start date
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
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
Attachments
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.karoo said:
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.
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.
^
That's called rot lol!
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TGCM, let me grab the chips! Looks great!
That's called rot lol!
Â
TGCM, let me grab the chips! Looks great!
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.Shorerider said:
Thanks for the tip on leaving rocotos in the fridge, and pulling the stems. I'll give that a shot next time.
I look forward to seeing the results. My last batch of sauce was also Pube (Rocoto) only.Thegreenchilemonster said:
No problem, works with most peppers as they start to wilt.Thegreenchilemonster said:
SR.
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
Cashew Apples
Tangerine Pulp
Passion Fruit Maple Syrup
Lemon
Lime
Chardonnay
Rocoto Mash
Attachments
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.
Thanks Mike!MikeUSMC said:Lots of awesome stuff going on in this thread, TGCM! Nice work
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
P. Dreadie Scotch Bonnets
Culantro (shado beni, recao)
Garlic
Onions
Limes
Ginger
2 TBSP sugar
Chardonnay
Attachments
Thanks! The one I made last night is starting to bubble already.tctenten said:
Thanks. I'm looking forward to trying the sauce out, once it has fermented for a few months.Genetikx said: