2 days, 4 sauces

[Heisenberg]

Been a busy weekend so far.  I cracked open my fermented peppers and made 4 batches of sauces yesterday and today.  They turned out really good.  My hottest one I wanted a bit hotter than it turned out though.  My wife said "yea, but you dont want to hurt the people that eat it"......um yea I do, otherwise whats the point.
 
From left to right:
 
Cayenne, habanero and ghost pepper sauce
Cayenne with smoked paprika
Mango habanero
Green cayenne, jalapeno, and garlic
 

 
 

 

[HopsNBarley]

Nice looking sauces. The colors look great.
How do they taste? I'm liking the looks of the green cayenne and jalapeño one my self.

 

[Heisenberg]

Yea they all taste great.  The green one was my end of year cayennes that I wanted to ferment.  When I was chopping them up I took a bite and thought they didnt seem too hot so I threw a dozen jalapenos in the mason jar with it to ferment.  I also did something a bit different when I processed it.  After I ran it through the food mill, I had a lot of waste from the cayenne pulp and seeds, so I threw all that in a pot and boiled it in white wine and water.  I figured I would let the alcohol draw out some of the capsaicins from the seeds/pulp, and it would also soften things up.  After 45 mins boiling I ran it through the food mill again and got a bunch more juice.  I was surprised that it had a good bite, and a nice garlic flavor.

 

[hoibot]

those all look great man!
 
curious if that was the total yield or if you got more jars of each?
 
and, did you add any ingredients to them (other than the white wine/seeds/pulp you mentioned) or are what we see there what was actually in the fermenting jar? 
 
how is the consistency of the sauces?

 

[Heisenberg]

Got between 7-12 bottles of each kind. Yea there were other ingredients in them, depending on the flavor I was trying to accomplish. Some had garlic powder, smoked paprika, dry mustard, salt, and I didn't use any white vinegar for any of them, I used white wine vinegar, red wine vinegar, or rice vinegar for them. My exact recipes are written down at home (I'm at work). For the fermenting jars I only had the particular pepper in it. I don't want to add other things to it because then you're stuck with it, I'd rather add the extras while cooking the sauce. The consistencies are good. I added xanthan gum to all of them to prevent separation, which also helped with the cayenne/paprika and green sauces a lot since they started a bit more watery. The mango habanero was thick even before the gum because of the mango, and the extra hot one was fine because of the 3 different kind of peppers (lots of flesh to thicken it).