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Savina Red, What are the other ingredients besides the peppers?

Greetings SmokenFire.....I've posted the recipe in the Red Hot Recipes forum (Sauces/Salsa) http://thehotpepper.com/topic/47969-honey-caribbean-red-habdatil-dipping-sauce/#entry1016534 Enjoy... CM

This particular recipe is made using a fermented mash of Caribbean Red Habanero peppers and garlic,which is posted in the making hot sauce forum. In the past I have used Aji Limon, Chocolate Trinidad Scorpion, Yellow 7 pot.   So any mash, fermented or cooked, works out well.   I really like the...

>>>>>>>>>>>>update<<<<<<<<<<< I decided to open the ferment jar today(after 16 days). There was no noticeable activity and I'm in need of some mash to make some dipping sauce to serve with a smoked pork tenderloin tomorrow.   I tapped into my stash of smoked datil powder, and am pleased with the...

I regularly, and have for years,(in fact doing so tomorrow) use frozen pods of all varieties in various vegetable ferments(cabbage,carrots,cucumbers,radishes,green beans,etc) to contribute the heat and pepper flavors I desire, and have never had any failures. When using frozen pods I also use...

I can't help but be saddened by  the loss of such an inspirational American serviceman on the eve of our independence day celebration. A 1936  Olympian on the team with Jesse Owens, 47 days in a life boat in the south pacific,2 years of unimaginable torture as a Japanese POW, and still had the...

Very nice gesture hogleg....

Just heard that Louie passed away this morning after losing a 40 day battle with pneumonia. For those who don't know of his life story, it is quite moving and inspirational. The use of the titles ..."survivor" and "hero" are quite common these days. Some deserving, others not quite so much...

I dehydrate, pickle, ferment,pressure can puree, freeze. Each has its own individual advantages and applications when I use them later.   Spend some time looking through the various topics on making sauces and fermenting and bottling sauces. You will find a wealth of information on "how to" do...

There are a bunch of varied  approaches and all sorts of weights and DIY gadgets to keep the solids submerged in the brine.(baggies of water, glass beads in a baggie, glass disks, etc....) I have tried many of them myself in the past. But I have found that by far, the best one is the one my...

Simon, Just be aware, as you may already be, that cooking the fermented sauce kills off the beneficial lacto (probiotic) bacteria.   As for the fermenting container, I just use a standard size or wide mouth jar, and plastic screw on lids, with a hole drilled to fit a rubber grommet. I'm...

Nice combination of ingredients simon04. When I decide to use a starter I sometimes use whey as opposed to sourdough hooch, mostly because of convenience, but I also like the sourness that they whey adds. Plus, I always have some plain yogurt with added lacto bacteria in the fridge, plus I...

After reading some comments here this morning, during lunch I ran by a local greenhouse who's 84 year old owner I've known for many years and go to for various plants and advice from time to time.   When I posed the question about "potting up"....he first corrected me and referred to the...

If you haven't already, I'd suggest you check out the Fermenting 101 thread. that Rocket man posted a couple years ago. The first page also has several very informative links to fermenting sites and recipes.   the links below are a couple of my favorites, and the first one is a free fermenting...

Unless you have a root cellar, I would consider refrigeration to be essential, especially this time of the year.   Most folks today no longer have an 1800s style root cellar, cave, or a fermentation burial chamber in their backyard (popular in Korean for making kimchi), all of which never go...

Man...!! what a cool picture. Makes a fermenting fanatic's heart skip a beat.....   I've only used dried peppers a couple times to make a sauce, normally because I've always got an abundance of fresh pods I need to preserve.       But I use dried flakes and pods regularly in nearly all my other...

Thank you v for sharing your recipe. I have a datil recipe I have tinkered with several times, based on the ingredients listed on the bottle of one of my favorites, and while I liked it, I've never been totally satisfied with the result.   Sadly, I'm not growing any datils this year, they just...

After a life time of traditional gardening I now grow exclusively in 5 gallon containers. When I first began my transition to containers, I did a lot of experimenting and observing the outcome. My experience is that when I skip the intermediate pot, the plant seems to go into a dormant state for...

I envy the availability you obviously have to partake of the various peppers and veggies at local neighborhood shops. I lived in the Boston area for a while,and nearly drove my missus crazy with the different  things I brought home and put is a jar on the counter, then later took room in the...

Just curious as to why you choose to "feed" the ferment (possibly to increasing the volume of fermented product and/or introducing additional flavors or texture?). Just because there's a reduction in the visible activity(bubbling) doesn't mean fermentation process ceases. Quite the contrary. Did...