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The 10th Annual Hot Pepper Awards Winners Announced!

hot stuff

Member Since 10 Aug 2010
Offline Last Active Today, 12:23 PM

Topics I've Started

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.

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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.

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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.

 

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Aji cito and Reaper sauces

11 April 2016 - 11:39 AM

Just bottled two new sauces for my table. The yellow one is basically aji cito. Was looking to make a fairly hot hot sauce for my wife, something hotter than tabasco but not a chinense type. She has a bad reaction to chinense type chilies no matter the amount. Fermented it in a quart mason jar for six months, passed it through a food mill twice, then added just enough vinegar to bring it back up to 30 oz. 

The second was a quart of Reaper mash also fermented for 6 months. Added some garlic power, white pepper, coriander, and szechuan pepper corns ground to a powder and cooked with the mash. Went through a food mill twice and added vinegar to bring it back to 30 oz also.

 

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Chocolate Chili Cholesterol Busting Crunch

14 March 2016 - 05:17 PM

Chocolate Chili Cholesterol Busting Crunch

Cocoa, Agave Syrup, Almond Milk, Peanuts, Cashews, Almonds, Walnuts, Hazelnuts, Pistaschio nuts, Raisins, Kosher salt, powder of 10 dried Aji Cito chilies.

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