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I smoked them for 90 minutes, however I made it just hot enough to roast a little. DEFINITELY chipotle!!!

the next day..... ZERO separation :dance: Had about 1/4 cup slathered on a shaved, pit ham "sammitch" with fresh tomatoes!! WOW! As close as I can remember - I think I must have USED 10 pounds of peppers. Halved and smoked over applewood for 90 minutes at about 200 - 250 8 heads of...

I really need to re-read my posts! They read as if I am ALWAYS drunk (instead of just sometimes) :drunk:

I really with I'd had woozies on hand and had enough to share with you all!!

Thanks guys..... I was shooting for "good", but the planets aligned and this one really came together!!! Best I've ever made! I think I poured 1/4 over a burger for dinner! :)

I just came across several pounds of nice, RIPE, fruity jalapeno's, and thought I would make a fermented sauce but then I had another idea. ... SMOKE SAUCE !! I sliced every one of them, and smoked them over apple wood. I let the fire get pretty warm so it was smoke, roast, and soften all...

I had some old cheap tupperware type food storage containers that I knew I would never use. I cut the disc out of the lid of one of those. Like this ----------> http://2.bp.blogspot.com/-pYvVyGpitPA/TbzSVkCjL-I/AAAAAAAAABo/sFXDjzrUwME/s1600/Gladware.jpg

WOW... overnight the liquid level rose about an INCH !!! There are lots of small bubble "pockets" in the mash, that look dry. I think all the liquid is rising to the top. Smells AWESOME !!!!!!!!!!!!!!! Gonna be SO hard to wait!!! I wanna taste it now! This weekend I start a smoked batch...

me likey !!!!

Hey Bill :) I was hoping you would chime in! I am getting about 20 pounds of fresh orange habs on Tuesday, so I will be making 4 more gallons of mash! :dance: I'll keep you all posted! * With a longer ferment do you find a mellower heat - more flavor or sharper heat LESS flavor? KAT I...

Just a quick update, it's only been 3 days but there is more "juice" on top than what I started with. The clear plastic disk that you cannot see is keeping all the mash firmly pressed beneath the liquid (NO liquid was added). I also notice that the green flecks from the Jalapenos are gone. It...

hmmm I wonder if he tried it and it killed him! :(

Keep posting updates! It's always exciting to see how they progress! KAT

looks good ! If I may make a few observations... The vinegar isn't necessary for fermentation, and without any headspace you will likely have considerable leakage. Do you have an airlock on the top that is cropped out? If not you may want to either "burp" the lid a few times a day or loosen it...

This is gonna be TASTY !!!! About 25% garlic by weight. I tasted it on a chip, and it is certainly HOT !!!! Gonna ferment it for as long as I can stand to wait. I wish I had procured enough peppers to fill the gallon jar, but I will just make another batch! Airlock on top, plastic disc cut...

You all are AMAZING friends! Thank you for the offers and the kind words. I guess things could always be worse!! :) KAT

It's been a rough summer.... we just lost my father after a long drawn out battle with cancer, moved into a new house, and my daughters dog has had TWO weekend vet emergencies in the last 12 weeks!!!!! (yea, that's cheap!!) *SHEESH* ... http://i73.photobuck...rasco/bone3.jpg I don't...

This heat has prevented my Datil, and Fatalli from setting fruit. This has been the most depressing year EVER for growing chili's! If any of you have any "extra" I would love to buy enough for a few bottles of sauce!! Thank you SO very much!! PS. I also make REALLY cool amulets, bracelets...

Thank you SO much Chili! (I may just have to send you a bottle of Fatalli x Datil sauce this fall :) )

Thank you for the vote of confidence! I just want one of those Krispy Kreme burgers!! :) :dance: