Recent content by turbo

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

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...

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...

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...

I make one for 2017.  I've really enjoyed this thread year to year

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...

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...

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.   Ingredients...

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

Good luck!  I've personally found that fermented mango has a REALLY off putting smell to it.  But then again, what is one person's smelly socks is another person's blue cheese :)

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

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...

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.

  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...

  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...