Maverick27

It's started to ferment quite nicely.

The Air Lock is working with the Hab Mash in the glass bottle.

All ingredients blends in quite nicely to create a smooth, delicious sauce.

Trick is not too use much of the liquid ( Oil/Vinegar), just enough to form a thick ,smooth sauce.

Blending in small batches creates smooth sauce, instead of lumpy.

The sauce is delicious for a short duration ie 1 or 2 months, after which the 'wow' factor goes away.

I frequent the restaurant every month. I'll try to take a pic.

Reason for asking the qtn is I made a 'Olive Oil' based Italian Style Chilli Sauce.  

 

A local Italian restaurant owner, the sauce which he serves to clientele, disclosed the recipe to me.   

 

1. Boil Chipotle Chillis (or Habs) in hot, salty water for 30 mins.   Allow to cool completely.
2. Blend with garlic, vinegar, olive oil (3 Parts of Vinegar / 1 part Olive Oil), salt & black pepper.

The final product is a very nice tasting, smooth chilli paste that goes with Pies....etc..  

It tastes even better after 2-4 weeks when the chilli has blended in with the Olive Oil.

 

It's the bomb.     

 

 

What is the overall effect of boiling fresh chillies  in hot water before blending as opposed to fermenting  (explained in Recipe for Cholula Sauce ) ?

 

http://thehotpepper.com/topic/70657-cholula-copycat-reciperecollection/ 

 

Quote:

You need to rehydrate the peppers after removing the stems and seeds. Bring some water to boil and then simmer them for about 20 minutes or until they are soft. Using more boiling water with some vinegar may help to dilute the capsaicin...

 

Does it reduce the pH level ?

 

What are the Pros & Cons of each process ?

Below is 1st attempt on using blended Habanero Mash ferment using a Airlock.   I've used 5% Brine solution.   It's now the 2nd day & no sign of CO2 bubbles.   

 

Is it still early days ? 

 

 

 

Ph meters are super cheap.

 

Thanks Walchit.

 

Any thoughts on when sauce has reached a safe pH level during fermentation ?

Teat your ph, if its low enough you don't ha e to add vinegar, but if you want vinegar in there for the flavor then yeah add it before you cook the sauce.

 

   

https://www.amazon.c...080932218&psc=1

Get something like this for ph testing, and you want to get your sauce up to 200° for a little bit b4 bottling the sauce. That should kill off any Kham yeast.

 

Walchit - thanks as always.  

 

What kind of a no are we looking at on the pH Tester ?

My mouth is salivating...wish i could taste 'em !! 

all looks perfectly kosher to me. I would do as others suggested for future ferments and get some fermenting lids (i like the ones with the silicone value in them - easy to use and don't have to fiddle with an actual airlock). 

 

for me, the fermentation time has always depended on the ingredients. if I'm adding something additional to the mix with higher sugar content - like fruits, carrots, sweet potato, etc., my ferments usually take off within a week and are usually at the right pH level within 2 or 3 weeks. not to say you shouldn't age it further, but I almost routinely go for a month before processing the sauce. i always end up with 10-12 bottles (using a 1/2 gallon mason jar to ferment in) and there ends up being plenty of aging time in the bottles after processing. YMMV of course, but that's what has worked for me!

 

keep at it, it's a blast! looking forward to hearing how your sauces end up.

 

Thanks for the feedback.

 

I'll do another batch using Sweet Potato.

 

Meanwhile, i transferred a little of the ferment & blended it up.  Put it a Jam Jar & put 2 Tbsp of Apple Cider Vinegar.  After 2 days, mould started to form on the top ?!   Why did that happen ? 

 

Am I missing a step in processing the sauce ?

 

 

 

 

Finally, kindly enlighten me on pH level ?  What's a safe level ?  Should I test with litmus paper or somethin' ?

 

The big batch is fermenting quite nicely.  I allow it to burp from time to time & no sign of any mould.

What's the min 'fermentation' period required for  full-bodied tasty Habanero Chilli Sauce ?

 

I don't particularly like Tabasco,  they claim it's fermented for 3 years. 

 

@Phartan - the peppers have moved on further up the jar today.

Should I open the lid to allow the CO2 to escape ?

Or will it ruin the ferment ?

Thanks everyone for the update.

 

Pic below of the fermentation:

 

 

There's no sign of any mould, but the peppers seem to have float upwards ?! 

 

I  used 1 Table Spoon of Pure Himalayan Rock Salt for every 2 cups of distilled water, as instructed from recipe below:

 

https://www.instruct...nted-Hot-Sauce/

 

One more qtn:  should I allow the fermentation for 2 weeks or 1 week ?

Ok - i've followed all the steps diligently to do a proper fermentation eg brine solution composition, clean containers, washed peppers, airtight containers..etc,etc...yet my 1st ferment which is into the 3rd day & noticed that clear brine is starting to turn cloudy ?!

 

I hope it's no cause for alarm & a sign of chemical reaction btwn peppers & brine ?