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Member Since 17 Nov 2015
Offline Last Active May 09 2018 04:50 PM

#1552185 The 11th Annual Hot Pepper Awards - WINNERS!

Posted by Codester on 09 May 2018 - 04:51 PM

Right on PexPeppers! Congrats! I found pexpeppers through this site like 4 years ago.. my love for superhots began around that time

#1383090 Fermented Salsa Sauce

Posted by Codester on 01 November 2016 - 06:08 PM

Ok, I'm about to make a batch. I decided I'll ferment all ingredients except for the lime and honey.


My biggest consideration right now is weather I should use Fresh Tomatoes or Canned Stewed Tomatoes like in my salsa recipe. I'm concerned that the Canned Stewed Tomatoes might not ferment like the fresh ones would. And I don't want the sauce to end up with too much liquid from using the fresh tomatoes. What is all of your experience fermenting tomatoes? good idea? bad idea?

#1382317 Fermented Salsa Sauce

Posted by Codester on 30 October 2016 - 02:28 PM

I will also be making a non-fermented salsa sauce to be able to compare the differences

#1382315 Fermented Salsa Sauce

Posted by Codester on 30 October 2016 - 02:19 PM

So I've got a great salsa recipe that I have been wanting to experiment with fermenting, and I have some super hot peppers expected to arrive tomorrow.

I was curious how a few of the ingredients would do fermenting. I will make this final ferment into a sauce after 30-90 days.


This would be my list of ingredients:

Stewed Tomatoes



red onion

bell pepper



4-6 super hots







The questionable items to me are the stewed tomatoes, corn, honey, lime and cilantro. I am tempted to run the ferment, minus those ingredients, and then to possibly add them when I go to cook the final sauce.


Any words of wisdom is much appreciated! This will be my 4th ferment attempt

#1379709 Ferments and Sauces...never ending thread.

Posted by Codester on 20 October 2016 - 10:41 PM

Those look good! After my recent failed attempt, I am looking for new inspiration! Buddy's ferments always got me thinkin..  :drooling:

#1318287 Superhot fermented Sriracha sauce

Posted by Codester on 23 May 2016 - 02:17 PM

Sounds great!! Thanks for sharing! This is along the lines of how I want to finish my current fermenting sauce

#1318281 Peppers Only Ferment 4-28-16

Posted by Codester on 23 May 2016 - 02:15 PM

It's amazing how this sauce has transformed from it's original look. It's almost as though the bell peppers are turning into liquid and disappearing. It is bubbling up a storm! 

Some fermentation porn for you guys:

#1316576 Peppers Only Ferment 4-28-16

Posted by Codester on 20 May 2016 - 09:21 PM


Anyone who ferments long enough will have a blow out or two (or ten!).  You've got it in a bowl so that will help.  Personally I try not to open ferments once they are going, but I also don't think it would harm the ferment much if you opened, scraped, salted and replaced the airlock.  That would get rid of the kham and give you a bit more headspace to control blow outs going forward.  Best of luck, and be sure to follow up with your processing pics!   :)

okay, so I definitely did this.. when I took the lid off, it was just kissing the bottom of the airlock.. I scooped probably about 3/4" off the top, then generously added salt to the top and reset the airlock.

I tested the PH of the stuff I scooped out, which was mostly bell pepper, and it was 4.8.. I tasted a tiny speck and it has an outstanding smell and flavor. It smells and tastes kind of like a sweet n' sour sauce. Since it was mostly the bell pepper I tasted, it didn't have a whole lot of heat, but just a hint. I am really looking forward to what this sauce will produce! 


Thanks for the advice SmokenFire

#1315806 Fermented sauce using char roasted chillies

Posted by Codester on 19 May 2016 - 07:10 PM

I don't know about you guys.. But this looks amazing!! I definitely want to follow its progress!!

#1315313 Peppers Only Ferment 4-28-16

Posted by Codester on 18 May 2016 - 10:31 PM

So now this ferment is really kicking into FULL GEAR.. It is bubbling up a storm these days and I went from having too much headspace to fearing for an overflow! I have to keep knocking the jar on the counter to assist the bubbles to rise out of the top. When left alone for 8 hours or so, all the liquid separates on the bottom and pushes the mash towards the top. It's pretty amazing to see how much liquid is in the jar as it all comes from the peppers since I add just salt and no brine. The smell is amazing!

#1305964 Peppers Only Ferment 4-28-16

Posted by Codester on 29 April 2016 - 09:06 PM

So after some conversation with SmokenFire, I felt like I needed to add something to reduce the head space.

To keep it a "pepper" only ferment, I opted for some sweet bell peppers to balance the heat. I got 3 of them from the local store



I added 24 grams of salt to make it the same 4% salt ratio as the other mash, blended it all together and added it to the jar:



we'll see what she does!

#1305509 Peppers Only Ferment 4-28-16

Posted by Codester on 28 April 2016 - 07:14 PM

After successfully completing my 2nd mash, I am ready to try my third! 

The first two were fairly similar, and I wanted to try something that will be nothing but pure heat that I can use as a base to create other sauces. 

I had 5 bags with 5 varieties of superhots. Not sure what they all were, but I'm guessing Yellow Fatalli, Infinity, Scorpions, and 7pot or brains strain.

The total weight of the peppers came out the 236 grams


Into the food processor they go!


4% of salt by weight = 9.5 grams

Salt blended into pepper mix:


Into a sterilized jar with an airlock to sit for 30-90 days :-)



Thanks to SmokenFire and the rest of THP for being awesome mentors!

#1305154 Dee Roo Hot Sauce

Posted by Codester on 27 April 2016 - 11:03 PM

Dru has always been an incredible mentor and generous THP member.

When I was doing my first ferment, he kicked me down a couple bottles of his sauce that I could eat while mine was fermenting. They all are awesome!

His advice is always spot on, and I appreciate everything he has given to the community !\

Still looking forward to that website man!

#1268070 Fermented Habanero Sauce idea

Posted by Codester on 31 January 2016 - 05:47 PM

i'd totally be into something like this! even without the wood.. I have heard of wooden oak cubes.. do they make different types of wood specifically for cooking? as a woodcarver, It'd be pretty fun to experiment..

Keep us updated on your progress!

#1267915 1st Ferment! Thanks to THP!

Posted by Codester on 31 January 2016 - 12:19 PM

Made some pickled Jalapenos, carrots and red onions yesterday :-)

The Mash is bubbling away nicely  :dance: