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SmokenFire

Member Since 06 Jan 2013
Offline Last Active Yesterday, 10:31 AM

Posts I've Made

In Topic: Weird Combinations?

17 September 2018 - 01:18 PM

I have a sauce running now with ground cherries, peaches, scotch brains and trin seasoning peppers.  Over the years I have used literally all kinds of stuff in my test batches; dragonfruit (really great when ripe - bulks up a sauce nicely), starfruit, jackfruit, papaya, passionfruit, figs, bitter melon, gooseberries, kumquat, lychee, quince, elderberries, persimmon, mullberries, etc.  The only berry I really don't care for in sauce is strawberry as those seeds are a real b!tch to get out of the sauce after blending.  Seedless strawberry jam though - pretty awesome.  

 

Whenever I come across new stuff at the grocers I always buy a couple to taste them.  And then I'm all like "I wonder what peppers would pair well with this in a hot sauce?"  :D


In Topic: Fermenting Peppers 101

17 September 2018 - 12:33 PM

I'm wondering if this post should get locked as it seems to be a catch-all for every kind of fermenting question and I may have been guilty of this as well.   :oops:

There's tons of great info here but it's hard to find at 52 pages long and not getting any shorter.  

 

It's the natural evolution of the thread.  First timers directed or linked here have a nice read ahead of them and those who've been around check in when new posts pop up.  Answering questions here also provides all of us with one thread to share/learn from.


In Topic: Anyone ever use liquid smoke when making homemade hot sauce?

17 September 2018 - 12:30 PM

With the help of my beautiful assistant (my 14-year-old daughter Mia) I am going to begin the fermentation process on several jars of super hots and will be attempting several different flavor profiles and would like to get a nice smoky flavor into a couple of them so I am thinking liquid smoke would be a good option. I'm sure this has been done before and I'm curious as to how you felt about the results if you have tried this?

 

As has been mentioned you can smoke the peppers prior to fermenting.  Alternatively you can run your ferment and then add some liquid smoke at the end during processing.  I will commonly use dried peppers in my sauces & ferments too - throw a couple anchos or dried chipotles into a batch and see if that helps you achieve the flavor profile you want.

 

Good luck and be sure to post back with pics of the results!  :)


In Topic: Overwintering, doing it wrong...

17 September 2018 - 10:42 AM

Don't strip them again - the first prune looked pretty good.  The plants will not go dormant over the winter.  They will keep growing, though they don't usually flower or fruit (at least for me).  Watch them for signs of aphids - that's an issue for me in the winter months.  Then wait to plant them out until the days are getting long and the soil is warming up.  That's usually mid to end of May for me here in zone 5a.


In Topic: Making Hot Sauce 101

16 September 2018 - 07:38 AM

He needs to know the link to the Black Bean and Corn Salsa SL 😎👍😏

 

Does my heart good seeing you back around RM!!!!

 

:)