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The 10th Annual Hot Pepper Awards Winners Announced!

Thegreenchilemonster

Member Since 22 Sep 2015
Online Last Active Today, 07:32 PM

#1500171 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on Today, 07:49 AM

What can I say? I still don't have my own Pubes :mope:

J/K :rofl: TGCM did send me a shit ton of seeds though (and pods and jelly!) Some "bullet proof" Pubescens varieties I'm looking forward to trying to grow next year. :pray:

I tried Rocotos and Orange Manzanos here last year, and the Summer was just too hot


All of the Pubescens seed varieties I sent you are very productive, and will definitely give you pods here in the NE.

I haven't had any luck growing manzanos here, though. The plants get huge, but I only get a handful of pods from them. I've grown both the red and orange varieties, but they don't seem to like my climate at all.

It's interesting since the rest of my Pubescens plants will get so weighed down with pods I have to stake them, and tie the branches up to support the weight.


#1500030 Being Crafty

Posted by Thegreenchilemonster on Yesterday, 05:18 PM

Once you drink too many juicy beers you crave the dank. Then you crave the crisp, or refreshing. Then, the stouts, and sours, etc. I love the NEIPA but rotation is key or they actually start to get a bit similar and boring. YES I said it.


Very true, but when I drink an IPA, it better be juicy!

I still love stouts, saisons, and especially sours.


#1500023 Being Crafty

Posted by Thegreenchilemonster on Yesterday, 05:02 PM

Yeah, that tends to happen once you start drinking the premium NEIPA hop bombs.

Luckily you have Tree House and Trillium near you.


#1499960 Being Crafty

Posted by Thegreenchilemonster on Yesterday, 10:47 AM

Nothing wrong with a nice frosty brew to start the day off!


#1499864 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 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.


#1499862 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 19 October 2017 - 08:54 PM

Looks awesome man.

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


#1499791 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 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

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#1499790 Preserving Rocotos/Manzanos?

Posted by Thegreenchilemonster on 19 October 2017 - 02:18 PM

I usually freeze as many as I can until my freezer is full. When I de seed rocoto for saving seeds, I keep the de seeded ones in one bag, to easily make sauces without a ton of little black bits of seed.

I like to freeze the giant varieties whole, so that I can make rocoto rellenos over the Winter.

Pubescens are great for jams/jellies as well, so I always make sure to whip up some batches of those for the off season.

I also do a bulk ferment at the end of the season, right before the last frost, of all of the Pubescens pods on my plants.

Here is a link with a few things I've done lately with a fermented rocoto mash:
http://thehotpepper....87#entry1499787


#1499787 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 19 October 2017 - 02:13 PM

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

Thanks Mike!


#1499769 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 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.


#1499748 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 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

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#1499745 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 19 October 2017 - 11:37 AM

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


Thanks!


#1499734 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 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.


#1499718 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 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.


#1499711 TheGreenChileMonster Ferments Some Sauce

Posted by Thegreenchilemonster on 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

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