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smokepepper

Member Since 02 Aug 2009
Offline Last Active Feb 22 2017 07:50 PM

Topics I've Started

Is this sauce recipe safe?

07 February 2017 - 09:06 PM

3 oz dried chili de arbol 20g.garlic cloves 12g.salt 2 cups water 1/4 cup acv. Cover peppers and garlic with boiling water. Let soak 3 hrs. Drain, blend with the water, salt and acv. Ferment for a week or more. Process and hot fill for shelf stable. I'm kind of new to fermenting and hot sauce making. Can you get a ferment going with those dried peppers? Isn't the salt content low? Put the acv in after fermentation. Looking for a good mex. style hot sauce and found this.


Jalapeno heat?

03 February 2017 - 07:14 PM

I grew reg. jalapeno and biker billy last year and they both never had any heat. The biker billys were great looking peppers that I let turn red and lots of corking. Is this common for the heat levels to be different. I had the same problem last year with the cherry bomb pepper. Even tried to stress them with less water.


When to pick Habs.

09 August 2009 - 05:23 PM

I have some habenero peppers getting full size. Should I pick a few before they turn orange or wait? I plan to make powder and use fresh. I also want to pickle some.

Spicy sausage

02 August 2009 - 08:57 PM

What kind of hot peppers would be good for my smoked sauages and beef sticks? I'm looking for some good heat. I tryed some dryed jokial peppers,good, hot but looking for different heat.

High from Neb.

02 August 2009 - 08:37 PM

I've been lurking on this site a while and figured out I might be a chilehead. I love hot peppers and I love to bbq and smoke food. I want to grow some of my own peppers next spring. I need to kick my bbq, sausages and sticks a little. Looking forward to talking to everyone. That should be Hi not high, ah what the hey.