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Welcome. Lots of wisdom in these pages.

Pressure canning opens a whole world of food preservation possibilities. My wife was saying today that we used to make some big pots of soup, have dinner, and then can the rest (up at midnight tending the canner, ugh). She sufpggested that it migh be worth trying to throw the raw ingredients in...

Guess I’ll continue my own thread. Three weeks ago we picked some peppers. I believe some normal, hot, scotch bonnets which matured to a yellow color but looked similar to the prolific mild SB’s that matured red. Also picked an assortment of unknown peppers. Most were supposed to be bell peppers...

Good catch. I didn’t notice the slime on the bottom, but the jars i fermented and turned into sauce today (different post ) had a slime at the bottom too.

If it’s white, I would guess kahm yeast, which isn’t dangerous, but can be undesirable.

Found your website. Your hot sauce portion of the page doesn’t seem to work, just the food truck. would like to check out your offerings.

Next thing you know, someone will be asking about fermenting corn. :shh:

oooh, if you haven’t yet, try Bea’s honey chicken. It is a mess, but medium difficulty, to make but it’s wonderful. https://rasamalaysia.com/honey-chicken/

When it comes to Chinese cooking, “red sauce” is something you save from one batch to another and the more times you use it the better it gets. Or so said the guy who wrote a cookbook that was a head chef at the MGM Grand in Vegas. Maybe an idea hint :P I had a red sauce I cooked chicken in and...

Cooked the peppers with garlic(*), garlic powder, salt and a couple cups of vinegar. Started with 2 quarts of peppers that fermented on the counter for three weeks. Put it in a blender and puréed it. Cooked it down some more and added a touch of hot pepper powder that I made last week from some...

Looks like you might be ok for a few weeks, based on the forecast, but you’re getting ready to cool off with highs in the upper 60s and lows in the lower 50s. Maybe you’ll get lucky and they’ll ripen. As you as long as it doesn’t go too cold.

Had that happen last year with the habaneros. Finally ripened in Oct and Nov.

Update. I roasted the SBs under the broiler and charred them a little as well as hit 165f+ (thank you, @HellfireFarm) Today, I got out the Wondermill, Jr. grinder and made pepper powder. Haven’t used it in years, and had to find all the pieces with a false start, but got it. Note, need to use a...

Based upon these, I would say, no. I’m not sure where they came from. My mother ordered some seeds, mild and hot SBs, That being said, wait for updates. I’m fermenting some and dehydrating some others to turn into powder. Reports will be forthcoming.

Good question. They don’t really seem to have much pronounced flavor. They’re not fruity or tropical. They will turn orange before turning red, but they mature red., almost like a plain bell pepper.

Chili and taco seasoning oils be my pick. Maybe a dry BBQ rub rather than a sauce.

Some mild SBs thst have been stemmed, and seeded. I put them under the broiler for a little bit, got them slightly charred and now they’re in the dehydrator. Tomorrow, I will grind them up into powder. And here are some that are fermenting in brine that I am going to make some sauce out of.

That makes good sense, actually. Tthe roasting would enhance the flavor and help dry them. We’ve got both a freeze dryer (malfunctiong at the moment, but we’re working on it) and a dehydrator. We’re just going to have a bumper crop of hot peppers given this weather after a real slow spring...

Welcome

On the subject of making powders, do you do anything other than dry and grind them? I’ve got some (I believe) reaper, ghost, and scorpion peppers from the seeds you gave me and I’m at a little bit of a loss for how best to preseve them. Powders would be great because you can use just a little...