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TheGreenChileMonster Ferments Some Sauce


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#101 The Hot Pepper

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Posted 17 July 2018 - 05:49 PM

grilled shrimp

 

grilled fish

 

hush puppies

 

fish on a bun

 

totally a seafood sauce



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#102 Thegreenchilemonster

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Posted 17 July 2018 - 06:04 PM

grilled shrimp
 
grilled fish
 
hush puppies
 
fish on a bun
 
totally a seafood sauce

For sure! The citrus/fruit combo would work well with just about any seafood. I blanched and peeled the skins off of the fruit, so it is a really smooth sauce.

#103 cone9

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Posted 17 July 2018 - 10:06 PM

+1...and NICE color as well!

So many peppers, so little time!             GO  BUCKEYES !            Anymore, it seems the only thing I get done quickly is get older

 

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#104 Thegreenchilemonster

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Posted 18 July 2018 - 06:29 AM

+1...and NICE color as well!

Thanks! That's one of the reasons I like growing peach bhuts. I can make light colored sauces, but still keep that great bhut flavor/burn.

#105 nmlarson

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Posted 18 July 2018 - 06:58 AM

I picked a handful of peach bhuts this morning, and I whipped up a sauce with them, fresh apricots, white peaches, and citrus. I also used a tad of white vinegar to drop the PH, and a bit of salt. The sauce came out fantastic. I'm sure it will be getting drizzled on some fish tacos very soon😁

 

That sounds absolutely delicious!


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#106 cone9

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Posted 20 July 2018 - 09:01 PM

Thanks! That's one of the reasons I like growing peach bhuts. I can make light colored sauces, but still keep that great bhut flavor/burn.

 

I do the same thing...and with 7 Pot Whites and White Lightning Bolts as well.  I really like the color of the light colored sauces, so I use peeled Bosc pears and/or white peaches and/or parsnips and/or cauliflower...actually, that was a really BIG failure! 

 

Don't get me wrong - I love cauliflower, but I let that cloud my judgement and think it would be good in a hot sauce.

What the hell was I thinking?


So many peppers, so little time!             GO  BUCKEYES !            Anymore, it seems the only thing I get done quickly is get older

 

New goal in life:   I hope I get grandchildren before I get a walker


#107 MikeUSMC

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Posted 22 July 2018 - 07:36 AM

and/or cauliflower[/s]...actually, that was a really BIG failure! 
 
Don't get me wrong - I love cauliflower, but I let that cloud my judgement and think it would be good in a hot sauce.
What the hell was I thinking?

You're not too far off the rails, cone ;)

I've heard of people using cauliflower in sauces before. Supposed to be a good thickener. It's practically flavorless and won't alter the color (much) either
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#108 Thegreenchilemonster

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Posted 30 July 2018 - 09:18 PM

After tasting some of Warrantman's Arson, I got inspired to make a peach bhut salt. Initially I was going to do a test batch, with a handfull of pods, then I decided F it, and used a bunch more.

I blended the fresh pods with some fresh squeezed lemon juice, and a bit of vinegar. I then mixed the blend with some coarse sea salt, and threw it on a plate, in my dehydrator for a day and a half.

I'm very pleased with the end result! Great burn, flavor, and color.

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