Jump to content

  •  


The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

salsalady

Member Since 30 Dec 2009
Online Last Active Today, 01:15 PM

Topics I've Started

fermented tomatillos???

30 January 2018 - 10:56 PM

Has anyone used tomatillos in a ferment?

 

I'm setting up to do a green jalapeno ferment, but I want 60% other ingredients and 40% jalapeño.  Has anyone ever tried tomatillos in a ferment?  Yay?  Nay?  Do they just turn slimy? 

 

per jhc's question-edit to include- green peas?

 

 

TIA~

salsalady


Texas Creek Sauces Sale

20 January 2018 - 09:07 PM

It's Here! 

Texas Creek's Super Bowl Super Sauce Sale!

Pick 6 or Top 10

 

Attached File  IMG_6840.JPG   55.26KB   8 downloads

7 Pot Seasoning Salt

Spicy Worcestershire Sauce

Pear-Garlic Hot Sauce*

Jalapeno Sriracha Sauce

12mil Pure Evil*

GhostFire Hot Sauce

Tropical Ghost Sauce Glaze

Chipotle BBQ Sauce ( :eek:  It Does Exist! :lol:)

Fermented Habanero Sauce

Fire Roasted Red Sauce

Super Sour Jalapeno Fermented Sauce

Jalapeno Seasoning Salt

 

 

Pick6 box- medium flat rate box, your choice of 6 items.  Pick 6 different items, pick 6 of the same. $49

Top10 box- large flat rate box, your choice of 10 items.  Pick 10 different, pick 10 of the same. $75

 

* Pear-Garlic and Pure Evil are limited to 1 each per order

** shipping is included for continental US addresses only.  I can ship international if customer pays the extra shipping.

 

While most people will probably pay with PayPal, I do work with people who want to send a personal or cashiers check.  I can also send a PayRequest through Paypal to any email and the person can pay with a credit card or from their bank account.  Lots of options.  Post here or send me a PM if you have a question. 

 

For PayPal payments- send me a PM with your order, mailing address, paypal email.  I'll send a pay request from PayPal.  Once payment is received, your order will be packed and shipped.

 

Sale goes from now through Feb 3rd (the Saturday before Super Bowl)

 

See Below for Sauce pictures and details including heat levels-

 

GhostFire Hot Sauce- 6.5/10- chipotle/cider vinegar/spices flavors, classic award winning hot sauce, 10oz bottle

Attached File  IMG_6827.JPG   94.6KB   8 downloads

 

Chipotle BBQ Sauce- 6.5/10- mustard, sugar, chipotle and spices in this hot award winning sauce.  Contains-Milk, Soy

Attached File  IMG_6831.JPG   94.69KB   8 downloads

 

Tropical Ghost Sauce Glaze- 4/10- mandarin orange, pineapple, ginger and spices- a sweet glaze sauce excellent with fish, chicken, rice, veggies

Attached File  IMG_6832.JPG   82.68KB   7 downloads

 

Fire Roasted Red Sauce- 5/10- fire roasted tomatoes, onion, garlic, and smoked habaneros, a nice thick tomato based sauce. Contains-Soy

Attached File  IMG_6828.JPG   82.96KB   8 downloads

 

Pear-Garlic Habanero Hot Sauce- 5/10- made with pears, garlic, onion, and smoked habanero chiles, this unique white sauce is great on nachos and perfect for pork, chicken, veggies.

Attached File  IMG_6830.JPG   69.83KB   7 downloads

 

Red Jalapeno Sriracha Sauce- 5/10- fermented red jalapenos, with onion and garlic

Attached File  IMG_6834.JPG   79.82KB   8 downloads

 

Spicy Worcestershire Sauce- 4/10- spicy, complex, no fish, wheat-free and no extra salt added.  Contains- Soy

Attached File  IMG_6835.JPG   79.39KB   8 downloads

 

Habanero Sriracha- 6/10- fermented habanero peppers with oniion, garlic, and carrots

Attached File  IMG_6833.JPG   79.25KB   7 downloads

 

Super Sour Jalapeno Sauce- 4/10 fermented green jalapenos, onion and garlic.  For those who can't get it sour enough, this will do the trick! 

Attached File  IMG_6838.JPG   73.57KB   9 downloads

 

Seasoning Salts- 3/10,5/10- sea salt blended with jalapeno or Jonah 7 Pot chiles and spices.  In a reusable/refillable grinder top bottle.

Attached File  IMG_6836.JPG   130.44KB   8 downloads

Attached File  IMG_6837.JPG   141.19KB   8 downloads

 

Pure Evil 12mil- 12/10- 12mil SHU Pure Evil Capsaicin Drops, pure extreme heat.  Use the drops in food to spice up the heat without changing the flavor.   

Attached File  IMG_6847.JPG   58.87KB   8 downloads

 

Thanks So Much for everyone's continuing support for Texas Creek Products!

 


Txs Ck Sauces Sale Preview

14 January 2018 - 07:25 PM

Hey Y'all,  This is a Heads Up for a Texas Creek Sauces sale which will be posted this coming weekend. 

Attached File  IMG_6826.JPG   43.43KB   7 downloads

 

From Left to Right-

7 Pot Seasoning Salt

Worcestershire

Pear-Garlic*

Sriracha

(Sasquatch Chipotle BBQ sauce ;) )**

12mil Pure Evil*

Fire Roasted red sauce

Tropical Ghost

GhostFire

Fermented Hab

Jalapeno seasoning salt

 

Pick6 box- medium flat rate box, your choice of 6 items.  Pick 6 different items, pick 6 of the same. $49

Top10 box- large flat rate box, your choice of 10 items.  Pick 10 different, pick 10 of the same. $75

 

*Note- Pear-Garlic and Pure Evil have a limited quantities and are limited to one of each per order.

 

**Sasquatch BBQ Sauce=rumored to exist but few have seen in person.  :lol: Sources close to the source confirm it will be seen next weekend!

 

 

I'm posting this preview so people can plan ahead.  While most people will probably pay with PayPal, I do work with people who want to send a personal or cashiers check.  I can also send a PayRequest through Paypal to any email and the person can pay with a credit card or from their bank account.  Lots of options.  Post here or send me a PM if you have a question.

 

I'll have the full listing with full descriptions up next weekend after the BBQ sauce gets made.  :)

 

Thanks for everyone's continuing support! 

 

 


NW Campout Sept 14-16, 2018

06 January 2018 - 12:40 PM

It's on again!  Northwest Chilefest Chileheads Campout at the Kanaskat-Palmer State Park

September 14-16, 2018

 

This is a week later than we normally get together.  Lots of campsites still available right now.  Several people have other things scheduled the 2nd weekend of September, so we're getting together the 3rd weekend.  Weather is still good in September, and if there are burn bans in the summer, they are usually lifted by mid-September.

 

The rest of the info is the same.  We get campsites in the #24-#27 area, and a couple people have dibs on the 2 yurts across from the bathrooms.  We'll have lots of room and some big picnic tables for the Saturday potluck at the double yurt site.

 

 

If anyone wants a yurt, it should be booked soon.  I already have campsite #25. 

 

Also, some of us are staying extra days just for a more relaxing weekend.  I'm coming in Thursday and staying to Monday.  I think Crusher and Hawkeye are planning on extra days. 

 

Those who live in the greater Seattle area are welcome to day-trip.  Come on out Friday evening, all day Saturday, or Sunday.  Sunday morning is breakfast and Bloody Marys and we usually have an antenna and TV set up for the Seahawks game.   

 

It's a family friendly event and the state park is a great place for kids.

 

Please post here with questions and comments.  Let us know who's coming, let's talk food, and other details.

 

:dance:  Always fun!

 


too sour fermented hot sauce?

03 January 2018 - 01:45 AM

Hey y'all, looking for some thoughts about a very sour ferment-

 

Most of the ferments I've done have had other ingredients along with the peppers like carrots, apples and such.  They've usually turned out with a nice ferment zing, heat according to the peppers used, and low pH.  Some of these ferments have worked for 5-6 months.

 

This last batch I started processing though....

Oh my WOW!!! is this SOUR!!!!  Like, I can't even take a taste test it's so sour!  And I like sauerkraut!, but I can't even think about using this stuff as a hot sauce it's so sour!!!!  Not the bite of vinegar, but lemon-sour sour. 

 

The approximate ingredients are-

96% green jalapenos

3% onion

1% garlic

 

light salt brine to cover and layered cabbage on the top to help with fermentation.  Warm Spot for 4 months, finished pH 2.7 or lower.  The numbers were still dropping when I took out the pH meter.

 

This is way beyond Tabasco or Hoy Fong sourness or vinegary-ness.  (is that even a word?  :lol:

 

Is this normal?  Does anyone like stuff this sour?  Adding sugar to a sample helped.  That made it palatable to me.  I also added a bit of other sweeter vegetables to a sample and that also helped, but using that solution would pretty much double the amount of sauce I have (4 gallons), which is already quite a bit...  I don't really want to double the amount, and not sure if sugar is the answer, or maybe just leave it as it is and hopefully people will post videos of their SourFaces.  :lol:

 

Any thoughts?

SL