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Member Since 06 Jan 2013
Online Last Active Yesterday, 10:27 PM

#1606783 Shishto Peppers at supermarket

Posted by SmokenFire on Yesterday, 10:14 PM

TB most of the shishitos I've had do not approach jalapeno heat much less serranos.  Next time you go to Edoko please grab me out some seeds of that pepper and we'll trade for em.  :)

#1606517 Website changes in Feb

Posted by SmokenFire on 17 January 2019 - 10:13 PM

One of my favorite features is Bookmarks. How many times have you wanted to save a post and not a whole thread? And visit a page with all your bookmarks indexed with your own notes?! Like, on page 883 of this long ass thread, salsalady said how much salt to use in the ferment. Bookmark it. Tag it with "ferment." Add notes like "This is the salt level for my ferment." Done!!!!!!



#1606489 Shishto Peppers at supermarket

Posted by SmokenFire on 17 January 2019 - 09:16 PM

Heat wise yes, character wise, other than both being C. annuum, no.
Shishito is Asian, Padrón has European roots.


I find the shishito to be a little more thin walled than padron, though their taste/heat/uses are similar.


Treat shishito and/or padrons like italians or spaniards do and blister them over high heat w a bit of salt & olive oil and serve with some toasted bread on the side or on a sandwich with eggs.


I think Padrons are slightly hotter on average.  Both make a wonderful giardiniera.    

#1605586 Collaborating with Another Sauce Company

Posted by SmokenFire on 14 January 2019 - 10:04 PM

Another take:


You bring the recipe.  They supply the kitchen.  You both split on the ingredients/packaging/label.  Whatever is left over after bottles/labels is split 50/50.


So you agree to provide the recipe, they agree to provide the space to produce the sauce.  The costs for ingredients, the packaging (bottles & caps), and the label are split down the middle and then once all the costs are paid for you each split the profit.


EXP:  You both go in and agree to the above terms.  $500 worth of ingredients are purchased.  250 bottles of hot sauce are produced.  The finished sauces are sold for X per bottle.  The sales compensate the payer for ingredients/bottles/labels first, then any profit left over is split 50/50.

#1605235 Anyone have extra seeds/varietys?

Posted by SmokenFire on 13 January 2019 - 09:44 PM

Yet again, Bob nails it.  Full on. 

#1605224 Starting my first ferment. Could I get some tips? Photo added.

Posted by SmokenFire on 13 January 2019 - 09:02 PM

hey mtj,


boiling water before adding salt to make a brine to add to your ingredients before fermenting was NOT wrong.  the improvised chopstick device to keep everything submerged was also not wrong.  the plastic bag w the rubber band and sandwich bag isn't great, but also not the worst thing you could have done.


2-3% brine, sitting on a window shelf in view of the sun - *potentially* bad things.  I usually shoot for 4% salt by weight of ingredients minimum.  I also store my ferments away from sunlight (usually in a cupboard or on the counter away from the side of the house that gets sunlight.  


3 days in and no "obvious signs of fermentation" is not at all out of the realm of possibility.  Pepper ferments are by far the LEAST active of all the ferments I've done over the past 5-10 years.  




1. Use a bit more salt.  (no don't add more to this one as it's already going and I don't want you removing that rubber band to let more air into that ferment).


2. Get yourself a proper airlock.  There are myriad options available out there for very cheap and will be worth it in the long run.


3. Procure a Ph meter to monitor acid levels in your ferments and sauces, etc.  Again not an expensive investment that will pay off many fold just as the airlocks recommended above.


For your current ferment:  


Pull it from sunlight to a place without light - doesn't need to be dark - just not in full sunlight.  Let it run as is for another 2-3 weeks, then pull and process as you wish provided pH is on point.  Post back with your results..


By the end of the month I think if you pull that, blend it all really well, bring it to a slow boil on the stove top and then taste & adjust w a bit of sweet/salt/sour (like vinegar) you'll have a pretty dynamite hot sauce that you never thought you'd come up with.  


And make sure to write all the ingredients down!  :)

#1604823 How can I tame the Scoville factor of Habanero in the Sauce ?

Posted by SmokenFire on 12 January 2019 - 10:27 AM

Carrots will tone down the heat, increase the sweetness a bit and, for me, they change the viscosity and texture of the sauce, too.  I love what they do for my Bonnet Sauce and my Hab sauce.  I chop and roast mine prior to putting them in the pot, boiling them down, and puréeing them with the ugly stick.


Maybe consider growing mild chinense varieties next year, like Aji Jobito, NuMex Suave or Trick'r'Treat, Habanada, various perfume/seasoning peppers, etc....  You can probably make your Hab sauce half as hot, without using carrots, it you replaced half the Habs with Habanadas…. and there'd be much less impact on the sauces flavor/character.  (But still, try the carrots b/c I really do love what they do to my sauce...)


Great info here! 


As you know the habanero has quite a kick Maverick27.  Toning down that heat but keeping the flavor will necessitate adding more 'bulk' to the sauce; carrots are great for that.  I'd also recommend sweet orange & yellow bell peppers to help stretch the heat of those habs out.  


Good luck and be sure to post back here with your results!  :)

#1604477 Hello everyone!

Posted by SmokenFire on 10 January 2019 - 10:18 PM

Welcome V!  You found the right place. :)

#1604132 Ferment advice?

Posted by SmokenFire on 08 January 2019 - 10:55 PM

Yeah the added co2 in the jar is pushing out water, and the weights took up most of my headspace, they are starting to sink down a little now.


Blowouts happen.  Cap the ferment and clean the airlocks well, put everything back together and you should be fine.  The weights need to be accounted for in the jar - can't go up to the shoulders of the jar w/ weights.  ;)

#1604117 New member

Posted by SmokenFire on 08 January 2019 - 09:31 PM

Hello & Welcome!


You won't likely taste too much difference between 2 & 3%.  Some commercial mashes are 10-12%.  I usually stay around 4%.  

#1603609 Ferments sauces purees and homogeneity

Posted by SmokenFire on 06 January 2019 - 09:48 PM

I have a few thinner sauces that I experimented with adding gums to in order to thicken them.


End result?  I ordered orifice reducer caps.


My thin sauces stayed thin.  Then I made some thicker sauces.  ;)

#1603435 Fermenting.... powders?

Posted by SmokenFire on 06 January 2019 - 11:55 AM

Final color is great and I love those square bottles Pharthan!  Very nice to see such success, and thanks for all the details too.  :)

#1603325 Hello again

Posted by SmokenFire on 05 January 2019 - 07:52 PM

Welcome back!  :)


#1602724 Hello from Hot Reviews!

Posted by SmokenFire on 03 January 2019 - 03:26 PM

Welcome from Chicago!  Good luck on your record attempts - please keep us informed.  :)

#1602722 Homemade mustard HFH

Posted by SmokenFire on 03 January 2019 - 03:25 PM

I always grind my seeds AFTER they have soaked.  Much easier.  ;)