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Member Since 10 May 2014
Online Last Active Today, 02:59 PM

Posts I've Made

In Topic: D3 Pepper Products

Today, 02:58 PM

This green sauce was roasted tomatillos, jalapenos, red onion and garlic with el scorponero, reapers, serranos, bartlett pear, oregano and a few other things. I think either too much roasted garlic or jalapenos. I can't tell which is the off putting taste. Thinking garlic. maybe only roast the tomatillos in the future and see how it turns out.

In Topic: D3 Pepper Products

18 November 2018 - 10:39 PM

Note to self. Next time I make a verde to try sweeteners in it. Brown sugar, agave ect. 

In Topic: D3 Pepper Products

18 November 2018 - 10:05 PM

Playing in the kitchen again today. 










The vinegar gang






Green sauce attempt # 6?






Attempt at a vinegar forward sauce




Give them a few days to a week and see how they taste. The vinegar forward sauce would of been better without the roasted anything. 




In Topic: MikeUSMC's Ferments (pic heavy)

16 November 2018 - 02:36 PM

it was clarified in a fb group today for me. It is water to salt ratio so say 94% water 6% salt ect. So thankfully I did that right...


I did the no no and opened the ferment today. Smells heavenly. Just the right amount of smokiness and sweet. The brine covers the peppers by over an inch. There was a super tiny spec of a stem or something at the water line that had a little fuzz to it. I sanitized a spoon and scooped it off. There was a little ring of dark skuz on the fermenter lid where it was in contact with the jar. I soaked a paper towel in sanitizer and wiped the lid and rim off really good (wasn't crusty or anything. Must of been the pepper juice when bottling). Finally the brine was really close to the top of the jar so I sanitized a 1/4 measure cup and dipped about half a cup out. Was tempted to taste it but didn't. Smells really good. Then before closing up I sprinkled some more probiotic into the ferment. Closed it up and used the little vacuum pump that came with the kit. Worked really well, pulled a bunch of co2 out from the peppers too. Threw the glove back over the jar so I can see if there's any co2 build up. 




I should of taken a picture of the skuz and spec of mold but I don't feel like it was compromised in anyway by them. Didn't look anywhere near as gross as a lot of the pictures I see people posting on fb that everyone says is fine. 

In Topic: Making a new Garlic Sauce

14 November 2018 - 02:18 PM

I cut off the bottoms and throw into a big ball jar and shake the hell out of it. Skins fall right off