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Member Since 20 Sep 2013
Offline Last Active Jul 07 2019 12:54 PM

#1608920 Cholula Copycat Recipe/Recollection

Posted by turbo on 26 January 2019 - 10:03 PM

Great write up. Cholula is the hot sauce that got me interested in making my own sauces.

#1407476 Have I been fermenting peppers incorrectl?

Posted by turbo on 15 January 2017 - 02:24 PM

I tried fermented sauces a couple times and hated the results.  I fermented the ingredients anywhere from 1 month to 4.  Then on a whim I did a light ferment, like kimchi, for just a week and love the results.  There is no right or wrong, only what you like.


There is safe and unsafe though.  I personally cook my sauce to kill any baddies. If you are just eating the sauce yourself then do what you are comfortable with.  But if you are giving it away to friends make sure to watch the pH

#1403531 The Pacific Northwest GLOG 2017

Posted by turbo on 06 January 2017 - 12:22 PM

I'm actually on time this year and put my seeds into the starter tray 3 days ago.  I don't normally get them in until mid to late Jan.


So this year's grow list is:

  • Aji Cito
  • Brazilian Starfish
  • Inca Red Drop
  • Aji Amarillo
  • Red Manzano
  • Guatemalan Red Rocoto
  • Fatalii
  • 7 Pot White
  • Jay's Peach
  • Habanero Red Dominica
  • Habanero Red Jamaican
  • Habanero Hand Grenade Red
  • Morgue Red
  • Morgue Yellow
I decided to acquire all new seeds this year instead of use ones from last year's peppers.  I've been using my own seeds for about 3 years, and last year a lot of my peppers were obviously crosses.
I'll also grow a fair number of Jalapenos and Cayennes this year, but I have a local nursery always has very healthy starts, so I'll go pick them up in early April.  For some reason I've never had good luck with starting either from seed.  
I'm continuing my trend of making things easier on me this year.  I saw this start tray at a local hardware store and thought I'd give it a try.  It's made of styrofoam and is supposed to float on top of the water, keeping the starts at the right amount of water.  I always struggle with either over or under watering my starts, so we'll see if this makes things easier.
I also got a temperature controller for my starter heat mat.  I'm always putting a couple layers of towels down over the mat so as to not cook the starts.  The controller seems to be able to keep the plugs at a constant 80F (see the probe in the middle?).  We'll see how well it works.
And one last picture for motivation.  This was my last harvest from 2016, just before our first big freeze around mid December.  Those Rocotos went in a ox tail stew!

#1403525 The Pacific Northwest GLOG 2017

Posted by turbo on 06 January 2017 - 12:06 PM

Today launches The Pacific Northwest GLOG 2017, geared towards growers from the following regions: 
  • Oregon
  • Washington
  • Alaska
  • Northern California
  • Idaho
  • Montana
  • Wyoming
  • British Columbia

Lets hope for a great grow season up here!  


Feel free to post any info about peppers growing (or not) in the PNW region (or not)


#1394327 Kimchi Hot Sauce

Posted by turbo on 09 December 2016 - 01:41 PM

I made a back of kimchi based hot sauce yesterday and it's awesome.  I fermented about 30'ish rocoto peppers with an apple for a week.  Then made the sauce from the rocotos, 1 cup kimchi, about 10 cloves of garlic and some vinegar (cane and white whine) to smooth it out.  Oh, and a spoonful of honey to round the flavor out.


It is awesome!  The kimchi-ness really comes through, but doesn't overpower everything else.  Pretty amazing, thanks for the inspiration!

#1393843 The Pacific Northwest GLOG 2016

Posted by turbo on 08 December 2016 - 12:41 AM

This year I put a plastic tarp over my raised bed back in early November.  I wanted to see how long the peppers lasted.  The habanero variates died by the end of November, but my Rocoto and Starfish seem pretty happy.  This is a picture from yesterday.  I even pulled a few peppers...in December!!!





#1391528 Turbo's Slog (Hot Sauce Log with a silent H)

Posted by turbo on 30 November 2016 - 07:32 PM

I've been kicking around the idea for a white hot sauce for a couple years now.  Two years ago I tried growing white Fatalii but they ended up really yellow.  This last summer I grew 7-Pot White and they were pretty white, with a slight bit of yellow, so I decided to make a sauce.



  • 20'ish 7-Pot Whites
  • 8 garlic cloves
  • 1 apple 
  • 1/3% white wine vinegar
  • 2/3% cane vinegar
  • sugar and salt to taste




I like the look of the end result.  Not totally white, but close.  It really looks like vanilla pudding :)  Oh yea...it tastes good too

#1391522 Kimchi Hot Sauce

Posted by turbo on 30 November 2016 - 07:23 PM

Mind blown!  I'm always looking for a new take on a hot sauce, and I make my own kimchi.  It never even occurred to me to make a kimchi hot sauce!  I've got to try this

#1385445 The Pacific Northwest GLOG 2016

Posted by turbo on 08 November 2016 - 02:26 PM

I grew 7-Pot whites this year so I thought I'd take a stab at a white hot sauce.  It turned out pretty good!  It's got 7-Pot white, apple, garlic, salt, 50/50 white vinegar and cane vinegar.


The finished product looks like vanilla pudding


#1383300 Barrel Aged Hot Sauce

Posted by turbo on 02 November 2016 - 11:05 AM

Wow...this thread is a blast from the past.  Funny this topic popped back up considering what I picked up this summer.


I've always wanted to play with barrel aging stuff, so on a whim at the state fair I picked up a 2 liter barrel (had to get the one with US Navy insignia) 


My plan is to use if for barrel aged cocktails for about a year, probably make about 5-6 batches of different cocktails.  Then next fall make a big batch of some sauce and age it in the barrel.  It might be interesting to give the barrel a good rinse, and then make another cocktail and see if it picks up notes from the hot sauce.




My first batch was 2 liters of Manhattan




After about 5 weeks in the barrel I think it's ready to put back in the bottle!



#1373371 Fruit addition before or after fermentation?

Posted by turbo on 05 October 2016 - 01:30 PM

I'd say it depends on the fruit.  Apples and cherries work great in a ferment.  Mangos change flavor into something gawd awful during the fermentation process, so if you use that add it after.

#1373367 Smoked Habanero Sauce

Posted by turbo on 05 October 2016 - 01:26 PM

Next time.  Though the result was tasty, it wasn't pretty.  I "may" have burnt the chicken a little.


Here is a look at the ingredients smoking.



That sauce looks awesome!  I just want to pour it over a nice medium rare ribeye steak!


I'd done a fair amount of pepper smoking and one trick I learned is to cut them in half before I smoke them.  That way you get way more surface area exposed to smoke.  Really picks up the smoke well that way.


Keep up the good work!

#1373356 The Pacific Northwest GLOG 2016

Posted by turbo on 05 October 2016 - 01:04 PM


I have to apologize for not posting in this grow log this season, Jim.

It's just been sort of a topsy turvy one with the BLS infestation in

June and really spotty harvests all summer.  I think this is the fewest

pods I've collected in five seasons.  I haven't even posted much in my

own grow log.  Oh well, time to drop back 10 and punt.  When I get on

my phone, I'll throw up a few pics from the season just to catch up. 


I'm with Turbo - would be a shame to let this thread go.  For my part, I'll

try to be more of a PNW good guy next season and post here. I'm getting

sort of tired of my grow logs - they are basically the same every year, and I

don't want to just keep repeating myself.  Maybe I'll just have a grow log to

sequester data, and do the fun stuff on this thread.


Thanks for your efforts getting this going this year, Jim.  Best to you for the

rest of the season.


Yea, I felt the same.  After 3 years, my personal glog was just a repeat of the same things.  I didn't post there because it was the same ole stuff, and I didn't post here because I felt guilty about not keeping my glog up to date.  I think next year, I'm just going to skip the personal glog, and post in here the more fun pictures, as well as any lessons learned.

#1372524 The Pacific Northwest GLOG 2016

Posted by turbo on 03 October 2016 - 09:15 AM

Very nice!


I sure hope you guys continue this glog next year. A fantastic representation of 'yalls skills up there in the North West!


Yea, this glog had a good representation for a couple years, but for some reason this year a bunch of us fell off.  I myself just got busy.  I kept taking pictures to post every couple weeks, but never actually got around to posting any.  Hope to be back next year, and hope to see some of the old regulars.


The Pacific NW is an interesting grow area.  Its definitely an optimization game up here.

#1371250 The Pacific Northwest GLOG 2016

Posted by turbo on 30 September 2016 - 11:46 AM

This is around late July.  Starting to get some good peppers.  My starfish really did well this year




Had this crazy double Starfish growing off the same stem.




My first 7 Pod White!  




Early August.  The raised bed looks pretty good.  My Guatemalan Red Rocoto really took over the right side of the bed.




Trinidad Scotch Bonnets!




Lots of 7 Pod Whites coming in mid August.  I'm thinking a 7 Pod White Peach Jelly would be fun.




The Guatemalan Red Rocoto had LOTs of pods in late August.  Though so far (in late Sep) only 2 have ripened :(




In early Sep I pulled all the jalapenos off the plants.  Got a pretty good haul of other pods.  The orange habs in the lower left are MOAs.  After 3 years of harvesting my own seeds I think I got a little cross pollination in there.  None of the MOAs have the tell-tail 4 leaf clover shaped bottom.




Picked this three days ago.  Caribbean Red Habs came in strong, as well as some more 7 Pod Whites.  That lonely little Bhut in the lower left of the picture was the ONLY pod on the entire plant.




These two are my pride and joys of the season.  Huge and beautiful!