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fermenting Red ferment

I started this few days ago; 3.5% brine, lots of nagas, few serranos and handful of chiltepins together with a large clove of garlic and some mixed peppercorns and regular sweet peppers.
 
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I'll give it couple of weeks to a month before blending, straining and bottling. 
 
Gotta start working on label designs. :)
 
Last weekend I finished the sauce. After blending, the first taste was just too much. The heat was piercing and it had to be cut with something, so I had to pop out and I got some mangoes and raspberries. I blend it all together, added couple of table spoons of sugar, tbs or two of destiled vinegar and cooked it for about 15 minutes. It was still very hot but some nice raspberry notes were coming through. I'll give it another taste in few days.
 
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:)
 
scottywags said:
Hows this doing now? looks good!
 
It's hot. I only tasted a little and it burned. I gave one bottle to a friend and he gave it top marks and 9/10 for heat. I reckon, friends will always give top marks because they got it for free anyway. I think it's OK if you after impressive heat but is kind of too thin. Nice as an ingredient in marinades for meats or as an add on to stews, soups, stir fry's and casserols or anywhere where heat with some fruitines is required. But to be honest, I only just tasted a little a while ago, it must be better as it matured a bit. The thing is, I still have loads of fresh pods which I'm using daily that I haven't got around using my sauce.
 
One other thing is that my mate had left it open out of the fridge and it started to fizzle. I advised him to bin it, not worth risking upset stomach. It wasn't much left in the bottle anyway, he assured me. I keep unopened bottles on the shelf in the kitchen from the day 1 and they seem fine. The open bottle in the fridge also seems fine but I'll double check it this evening. I'm grilling few sardines and one or two will get few drops. :)
 
I add fruits to my sauce  to thicken...mangoes/plum/apples/pears/pineapple ...depending on your taste preference,they help d/t the pectin.
if you cook your sauce ...maybe a lil longer on the stove will thicken it also...sure you know all that thou'.
 
Had to chime in to say I love those tall clear bottles & the Tajine is lovely....nice stuff. ;)
 
I had a good taste yesterday and is very nice. It's thin but not Tabasco thin. It is actually just as I like it as I don't like sauces which are thick as jam and it takes forever to get some out of the bottle. The flavour is fruity. I can taste chinense pepper with some raspberry. Very pleasant amount of heat, not as harsh as in the beginning. It mellowed somewhat. I'll have some for my lunch, it's that nice. 
 
I only have 3 100ml bottles left and will label them and give it away to friends for Crimbo. Here's label, what do you guys think?
 
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wiriwiri said:
I add fruits to my sauce  to thicken...mangoes/plum/apples/pears/pineapple ...depending on your taste preference,they help d/t the pectin.
if you cook your sauce ...maybe a lil longer on the stove will thicken it also...sure you know all that thou'.
 
Had to chime in to say I love those tall clear bottles & the Tajine is lovely....nice stuff. ;)
 
Yes, those bottles are really cool. I got them as an extra when I ordered some other stuff from ebay. Maybe they were sent as a mistake... TThey are 200ml and just perfect for this kind of stuff.
 
Tajine I lugged back from Tunisia some years ago. Used it once. :D
 
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