So far have made very thick Tabasco, bhut: "friendly ghost," hab/pineapple, Ram's Horn "Fall" sauce, with "Japanese Sweet Potato" base--a very "local" sauce--JSP is a gigantic Mediterranean winter squash, seeds carrying over from my great aunt,1954--and Thai/Mater sauces. Fermented Tabs for a month then said, heck with it, but while not six months or gazillion years in oak barrels, made a difference. I would upload some pics but seems attachments are off . . . but maybe they'll appear! I have approximate recipes.
Also, have cold smoked, with apple wood, finished in dehydrator, two different chipotles--one bhut and Charleston Hot, primarily; the other Tabs, Jals and orange habs. An ancho with poblano and anaheim; a hot smoked paprika with mexibelle and hot banana peppers.
Today, I finished drying and grinding some green jals and that powder is actually really nice. But it had green habs and a few green bhuts in it, so it's jally warm! Oh, I have more peppers to grind but quite a few Tabasco getting to the "baton rouge" on the vine and am thinking about an old thing my grandfather did--split 'em, put them in vinegar, bottle and shake out--of course, I'd pressure can first but they won't go to waste. Wish rest of bhuts would turn . . . tons still on but in slightly cooler temps, really slow-going on getting red-ripe. Time for brown paper bag trick with apple, pre-frost to see if that works.
Also, have cold smoked, with apple wood, finished in dehydrator, two different chipotles--one bhut and Charleston Hot, primarily; the other Tabs, Jals and orange habs. An ancho with poblano and anaheim; a hot smoked paprika with mexibelle and hot banana peppers.
Today, I finished drying and grinding some green jals and that powder is actually really nice. But it had green habs and a few green bhuts in it, so it's jally warm! Oh, I have more peppers to grind but quite a few Tabasco getting to the "baton rouge" on the vine and am thinking about an old thing my grandfather did--split 'em, put them in vinegar, bottle and shake out--of course, I'd pressure can first but they won't go to waste. Wish rest of bhuts would turn . . . tons still on but in slightly cooler temps, really slow-going on getting red-ripe. Time for brown paper bag trick with apple, pre-frost to see if that works.
