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Lumbre sauce from dried pods.

S

ShowMeDaSauce

I have some extra lumbre and gochu pods i sun dried. Ive been banging around the idea of a sauce. Probably heavy garlic, a little pear and possibly a dash of chipotle powder. Might need to kick up the heat a little with either ghost or reaper powder. Not to make it really hot but im not sure how mild these pods will be. Only shooting for cayenne sauce type heat levels.
 
Considering a ferment but i want to pasteurize these pods first just in case. I dont really have enough for a 2nd attempt if it gets an infection.
 
Ive got a few ripe jalas in the freezer too and of course i nearly always have a starter culture on hand if i wanted to go the ferment route. Im just a little concerned the pods will lose most of the nice smell they got from sun drying.
 
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38grams of dried lumbre
 
Steeped in
2 cups boiling water
1 tsp cumin powder
1/2 tsp sea salt
1 tsp granulated garlic
1 tbs onion flakes.
 
Tossed in the lumbre and killed the heat. Letting it cool now. When its cooled i will blitz it in the Nutribullet with minimal amount of the steeping liquid for a thin paste. After that i can think about my other options while it rests in the fridge. The liquid had way more zip than i thought it would.
 
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Im calling it Nacho Lumbre after the comedy Nacho Libre. Plus i intend to use it for nachos and tacos. I got almost a pint jar of "paste" or mash. Now it just needs some vinegar and lime juice.
 
I made a hot vinegar a few months ago. Green ghost based 50/50 cane/dry white wine vinegar. Sampled it this morning. Its not really that hot but i think it will do.
hxYUlQa.jpg
 
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ShowMeDaSauce said:
Im calling it Nacho Lumbre after the comedy Nacho Libre. Plus i intend to use it for nachos and tacos. I got almost a pint jar of "paste" or mash. Now it just needs some vinegar and lime juice.
 
I made a hot vinegar a few months ago. Green ghost based 50/50 cane/dry white wine vinegar. Sampled it this morning. Its not really that hot but i think it will do.
hxYUlQa.jpg
Click to expand...
Righteous, so are you saying you've used a pepper vinegar you've created to finish a mash for sauce/bottling? If so, how has it worked and why didn't I think of that! Lol! One more 'tool' to mix and blend flavors, as I've made quite a few different variety of pepper vinegar and just had them aging and chilling and been using em on everything but not hot sauce finishes..

Also, wth are gochu and lumbre

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