Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

hot stuff

Member Since 10 Aug 2010
Online Last Active Today, 12:57 PM

Topics I've Started

Correcting Metal Taste in my Hot Sauce. Anyone?

23 June 2017 - 06:36 PM

I need some help on a sauce. This thing I made while having an initial good flavor comes off with something the best I can compare it to is a metal taste. It has a quart of fermented chinense chilies mash, 2 lg. red onions, 3 limes, 2 globes of garlic, 2 cups of apple cider vinegar, 2 tbl. of sea salt and I put 3 tbls. of molasses in it to try to tone down the metal taste. Any suggestions?


Sriracha style bottles or at least bottle caps

23 February 2017 - 11:17 AM

Does anyone know where you can get sriracha style bottles or bottle caps? Google isn't helping much. Thanks.


Hot Stuff's 2017 glog

30 December 2016 - 04:53 PM

Starting the Chinense and Bacattum today with a good soak overnight. Jello Shot cups work really well as mini green houses for germination. I'll put a damp piece of napkin on the bottom tomorrow and the seeds on top. Then off to someplace warm.

20161230_1527191.jpg


Targo Mares

15 July 2016 - 07:14 PM

Anyone know anything about it? Picked it up in a seed train for the fun of it.

CAM01420.jpg


That time of year again!tinegar

21 June 2016 - 10:00 AM

Well, it's that time of year again when I have to empty the freezers of all the peppers I haven't done anything with yet. So it's time to make mash.  Some chilies I have enough to make a single quart mash other, others not so much. So I put them together according to classification, chinense, fructecens, annuum, baccattum.

 

Got about 11 quarts of mash out of it. I mix canning salt with water until the water is super-saturated and add about a cup to the peppers as they go into the blender. Occasionally, I may have to add a bit more to keep the blender going and not burning out.

I know I have 1 qt. of 7 Pot Burgundy, 1 qt. of Island Hellfire, 1 qt. of Indian RC-1, 1 qt. of Yellow Chinense, 1 qt. half/half yellow chinense and red chinense, 2 qts. of red chinense, 1 qt. of yellow baccattum, 1 qt of of annuum, 1 qt of mixed cayennes, 1 qt. of mixed fructecens.

 

So they'll sit in the garage for the next 6 months at least or later depending on when I can buy enough 5 oz bottles to put them all in. When bottling, I put the qt. through the blender again and then put through the food mill twice, put the sauce into a qt. jar and fill up the remaining space to the 30 oz line with distilled white wine vinegar.  Then I put that mixture back into the blender for a few minutes until I bottle it. Of course, before even adding the vinegar, I check for a proper ph in the mash to make sure it has been uninhabitable by the nasties.  Here's a pic of yesterday's work.

 

CAM01402.jpg