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    little advice request on making a smoked hot sauce

    Hi,   I'm just looking for some ideas to generate something that's maybe a little different from sauces I've made in the past.  Last year I fermented a bunch of chocolate habs, sweet potatoes, colored carrots, garlic, and yellow onions.  I smoked about half of the ingredients prior to fermenting...
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    cooking Help me design a hot sauce for a chili cook off this weekend.

    Help me design a hot sauce for a chili cook off this weekend.   Here are the peppers I have been fermenting in whey separately since July:   yellow fatali chocolate fatali yellow CARDI lemon drop Aji red scotch bonnet Jamaican hot(chocolate) DeArbol   Here are ingredients I was considering:  ...
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    My new hot sauce: Puerto Rican Passion

    I took a trip to Puerto Rico and stayed on an Island called Vieques that used to be an old military base. Their was a delicious hot sauce circulating the island that more than helped make up for some of the moderately tasteful and over priced food we ate. It reminded me of a caribbean sauce I...
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    fermenting Transition from fermentation to indulgence

    I have been fermenting several quarts of hot sauce for 90+ days. I think it's time to start using it. However it's still fermenting and every time I open it, gas excapes and although it smells delicious, it also smells like the fermentation is still taking place. When one is ready to stop...
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