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They're starting.

A few weeks ago I got a wild hair and decided to try flavoring salt, not by mixing powdered peppers with it dry but instead seeing if I could impart pepper flavor into the salt crystals. What I did was quite simple, I steeped a tablespoon of mixed pepper powder in a cup or so of boiling water...

  I charred a piece and stuck it in the jar.   Thanks for the suggestion though.   I'll try to remember to post back in a couple of months when I taste the finished sauce. 

I have access to hardwoods and am planning on scorching a piece of cherry to add to a ferment in order to impart subtle flavor to the finished sauce.   Has anyone tried this?   Reasons not to?    The ferment is 3 days old right now and very active...

Any time now....

  My plants just started growing/blooming toward the end of July, middle of August, they went in the ground 1st of May! No idea what happened? Wet spring here in the Ozarks that caused me to loose about 1/2 my starts so I started more beginning of June and a few of those have flourished better...

Last pickin' here.    

Fatalii is my favorite with heat, Jimmy Nardello for no heat.

My favorite, especially on eggs in the dead of winter, Fatalii sauce.   1/2 a gallon pods fermented for 3-4 weeks, brine discarded.   1 cup white vinegar   1/2 cup white sugar   Whip it up in your favorite whirligig and bottle.    

I don't know what these are but they're smokin'!

For anyone interested.   I made another batch of sauce today and used about 3/4 cup of ground tailings in 1/2 a gallon of strained sauce.   I added it to a quart first and gave it a whirl in the blender to see if I noticed any effect to the flavor, i couldn't notice a difference between quarts...

    Thanks!   I wonder about the mash I'm planning to use since it was fermented once..   I'm going to try a few bottles and see..

I've been making fermented sauce for several years now, whip it up in the blender, strain and bottle. This year I tried xanthan gum for the first time and it works well to keep the sauce from separating and if I get heavy handed as a thickener.. I also tried something new this year, I dehydrated...

Naga Brain

It's over 100 out there right now!   Grabbed these 'cause they were easy..    

I grow one Datil plant per year in the Ozarks, start from seed indoors, transplant outside in direct sun end of April first of May..   Been pulling ripe peppers for several weeks now and will continue to do so until frost.   They're hardy and produce well but to me hold a waaaaaaaaay distant...

A few Reapers.   They're in brine now.

My favorite Fatalii sauce is peppers-n-brine, very little brine.   I've made several concoctions over the years and I always go back to the plain-n-simple.

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