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fermenting Annie's 2013 Hot Sauce ferments and sauce process recipes

All sauces first fermented in 1/2 gallon mason with airlocks with exception of Madballz (I quart):
1. Scotch Bonnet: "D'Yer Maker"
Ferment ingredients:
1/2 gallon fermented varieties of bonnets including Bahamian Goat sent by Shane, Vincent, my SB’s, some red bonnets, not much garlic, lotta Vidalia onion, yellow organic raisins, organic dried mango slices, sweet potato, nuked, whey, Caldwell’s starter, salt. Airlock/purified water
Process recipe and tip: (After mash has fermented and secure pH of far under 4.0--all ferments read around 3.6. I found an easy trick and seems to work. Heat the drained mash. Run through blender. Run though food mill and then cap pepper ferment mixture with BPA lid(s) in frig overnight. That way, the milling process is pretty much over if have good blender. Less to clean up in one day of processing. Also, retest pH after heating.)
20 medium homegrown tomatillos
1.5 ripe pineapples peeled, whacked up
6 cloves garlic, minced
3 bunches scallion/green onion with healthy green tops
1/2 teasp. corinader
1 teaspoon cumin
1 teaspoon allspice, ground
1 teaspoon Ceylon cinnamon
2 teaspoons brown sugar or to taste as pineapple was very sweet
1 cup mango juice
2 teasp. salt
2 teasp. white pepper, ground
pinch nutmeg
1 Tablespoon (really half a container) orange juice concentrate
1/4 cup fresh lime juice
1 Tablespoon lime zest
shot rum
1 teaspoon vanilla extract
Add above to heated, milled ferment in large sauce pot.
Processed to 200 F. and held for 30 minutes. Tested pH after heated to 200 (in frig to cool). 3.6 Maintained heat, poured into hot woozies and inverted. Did this for all ferments.
Very active ferment initially:

Am very harsh critic of anything I do, but this sauce is good. (And pic sux.)

2. Habapiña
Ferment: 1/2 gallon—2 lbs. JA Red Habañeros, 2 red onion, small sweet potato, few carrots, garlic minced. pH 3.5. Whey, salt. Let ride with airlock/vodka or purified water.
Process Recipe:
1/2 gallon Jamaican Red Hab mash, drained, blendered, run through food mill
roasted fresh 1.5 pineapple
20 roasted tomatillos—a mistake to roast given late season?  
1 white candy onion, minced—might use scallions next time
6 cloves garlic minced
1 inch fresh ginger, minced
1/2 cup pineapple juice to thin
2 Tablespoons lime juice to keep pH down
1 teaspoon toasted, ground cumin seeds
1.5 teaspoon toasted, ground coriander
2 teaspoons sea salt
1 teaspoon allspice
1 Tablespoon fresh ground black pepper
1 Tablespoon Sazon Tropical
1 teaspoon vanilla extract
all above blended with 1 cup white rum, some cognac and added to pepper ferment
Same treatment, test pH cold, test hot (let cool), hold at 200F. Test again. Into hot woozies, invert. pH 3.7
Habapiña in woozies:

3. Peach Bhut Jolokia
Ferment: with organic dried apricot, mango, onion, garlic, ginger, Caldwells, whey, salt.
Process Recipe:
 4-6 bunces scallion
1 large T. minced garlic
1.5 teaspoon minced ginger—1.5 inch
3-4 mango (on green side)
1 cup mango juice--to maybe add more: this stuff is thick!
lime zest—4 limes
dried apricot and dried mango 1/2 cup
2 T. agave nectar
2 T. lime juice
2 teaspoons Himalayan Pink sea salt
1 T. white pepper
1 teasp. coriander
1 teaspoon cumin
1/8 teaspoon anise
1/8 teaspoon green cardamom
2 teaspoons Ceylon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon garam masala
1/2 teaspoon 5 spice
1 T. almond extract
Final pH 3.8
I was remiss in getting shot of ferment. But Peach Bhut in woozies:

4. Bevo/Squealer Juice (Steak/Pork Sauce)
Fermented 60 days, some smoked; some not, 7 Pod Brown x Naga and Douglah, SBJ7 peppers a a lot choc/JA habs, jals, with yellow onion, tomatillos, carrots, dark raisins
Process Recipe:
4 bunches scallions
6 cloves garlic
16 oz. homemade tomato butter/paste
16 oz. homemade apple butter
2 Tablespoons light brown sugar
2 Tablespoons molasses
1/4 cup homemade Worcestershire sauce
1 Tablespoon dry mustard
1 cup homemade tomato juice
3 Tablespoons porcini mushroom powder
1 oz. unsweetened bakers chocolate
1 cup espresso (I think Tucano) mixed with Barahona
<1 Tablespoon tamarind paste from pulp—will use dark raisins next time!
1 or so Tablespoons sea salt
2 Tablespoons Szechuan pepper, ground
2 Tablespoons freshly squeezed lime juice with pulp
3 Tablespoons malt vinegar
1.5 cup bourbon
 pH of ferment 3.4 and pH of processed 3.6
In woozies:

5. Naga, Tabasco, Jalapeño (closest thing to a "wing sauce" or "regular hot sauce" did this year)
Ferment: Red Tabs, King Naga, cayenne, serrano, ripe cracked jalapeño, red onion, garlic, few carrots, minced, Caldwell’s, salt, purified water. Airlock/purified water
Process Recipe:
8 garlic cloves, minced
1 large sweet onion, minced
1 cup homemade tomato juice
1 cup homemade tomato "butter"/paste, aka sauce with some brown sugar, reduced
1 teaspoon horseradish
3 teaspoons apple wood smoked salt
1/4 cup brown sugar
2 teaspoons cumin
1/4 cup dark balsamic vinegar
1/2 cup lime juice
Pic in woozies:

6. Madballz Pie to FIX aka while others might be happy with this sauce, I'm not. But I think I know what to change next year for it.
Fermented Madballz* 1 quart (via Jamie/Romy6 and Jason/GA Growhead) to tone down the acidity of Madballz, fermented with sweet potato, agave nectar, sweet onions, sweet roasted garlic, salt, etc.
To fix: smoke half of madballz next year (I think 7's benefit from smoking) and blend with a little jalapeño which works well with all 7’s and go 1/2 gallon—careful with the spices and ADD scallions!! Use all neck pumpkin or cushaw winter squash.
Process recipe:
3/4 quart pumpkin puree--mix of homegrown sugar pumpkin and neck pumpkin—should have used all neck pumpkin or cushsaw, as "hybrid" sugar pumpkin was not sweet and too stringy
1/4 cup brown sugar
1 cup organic dark raisins reconstituted overnight in hot apple cider with little tamarind paste—mistake (leave off tamarind)
1 cup apple cider
1 teaspoon ground ginger, ginger dehydrated and ground (should be 1/2 teaspoon fresh, dried, ground ginger or use 1” fresh minced!!)
1 teaspoon cinnamon
1/4 teaspoon nutmeg (change to 1/8 for this small amount)
1/4 teaspoon allspice (Ibid)
1/4 teaspoon cardamom (Ibid)
1/4 teaspoon cloves (Ibid)  OR just use pumpkin pie spice!
3 teaspoons sea salt
1 teaspoon vanilla extract
1 Tablespoon cane vinegar
2 Tablespoons fresh squeezed lime juice with pulp
1 Tablespoons ACV
1 cup bourbon
pH before processing: 3.7 and pH after 3.8
Yield: 6 5 oz. woozys, 2 pints or 56 oz.
Pic of ferment:

Pic of sauce in woozies:

7. Jerk Paste with oil (this was not fermented but fresh "sauce")
Island Jerk Sauce—Thick Jerk—makes 72 oz.—fix it—next time LESS thyme or fresh and use Bonnets: MoA’s
Recipe adapted from Ramon’s/Walkgood’s White Bhut Jerk Paste
20-30 JA red habañeros cleaned, rough chop, mince (Next year, use MoA’s)
2 mango, chopped
2 chayotes (chochos), peeled and chopped   
1 large sweet white onion, chopped
8 green onions include green shoots, chopped
6 garlic cloves, minced
1 inch piece ginger, minced
3 teaspoons allspice, from allspice berries
1/2 tsp. freshly ground Ceylon cinnamon
1/2 tsp. cumin
1/4 tsp. coriander
3/4 teaspoon freshly ground nutmeg
1 teaspoon thyme—this messed this up recipe (had to add chayotes) How to fix? Less thyme or use fresh thyme!
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon Ras El Hanout or JA curry powder without hot pepper or salt
1/8 teaspoon fenugreek  
2 teaspoons salt (can add more later if not enough)
1 Tablespoon freshly ground white pepper
2 limes, juice and pulp
1 teaspoon lime zest
2 T molasses (or to taste)
2 tablespoons Brown Sugar (or to taste)
3/4 cup cane vinegar
1/2 cup lime juice—from bottle
1/2 cup or less mango juice
1. Add rough chopped, then minced peppers to low simmered vinegar, lime juice, and 1 teaspoon salt in sauce pot. (OR sauté peppers, onion, mango, chayote, spices, and then garlic for a bit to soften and then strain pepper mixture through food mill. )
2. Simmer until peppers soften enough to run through medium screen of a food mill, which will catch seeds. If you like seeds, skip the food mill step, since this is a jerk paste and seeds are okay by me.  
3. Pour pulp of peppers with vinegar, lime juice into large sauce pot.
4. Add mango, chayote, ginger, onion, garlic—all chopped/minced solids into pot with pepper pulp.
5. Add spices to mixture, including 1(the other) teaspoon salt/pepper, along with lime juice/pulp, and 1/2 cup mango juice.
6. Heat on low simmer for about 30 minutes, careful not to burn or heat spices too much; stir occasionally.
7. When chayote/chocho have softened, run mixture through blender in batches and pour all back into sauce pot.
8. Heat to 195F, then back it off to simmer and reduce if necessary. If already reduced to consistency wanted, simmer another 20 minutes@ 195. Bottle, can, woozy invert, etc.
9. Bottle in prepared, sterilized hot woozys, invert; or prepared, sterilized, hot pint or half-pint sterilized jars. I pressure canned these because it's faster and guarantees botulism kill. Next year will do with woozy/invert method w/o oil as oil is easy enough to add to jerk paste and will do in 12 oz. woozies.
10. Do not use a sauté method with oil if not pressure canning.
Final product after pressure canning:

Oh and how it worked with some chicken:

A lot of work, maybe. But so worth it!
romy6 said:
Sweet Annie I can say the ones I have tried are stupendous . Thank you for sharing your secrets
Oh Sweet Jamie! Thanks! I twy :rolleyes: :rofl: . As long as you enjoy, that's what counts.
Can you believe that Kev won't help me borrow a few lambs from a live nativity scene? How else anybody going to afford leg of lamb? Heck, I'd be nice to lambs and all. Passover's not until April so . . . of course, I am just kidding  :lol:  but I know I can count on you, Jamie. :cool: "Jamie had a little lambie, little lambie; little lambie followed him to Annie house" (and they had to get somebody else to slaughter it but in the final analysis were stuck with two grown sheep because they couldn't kill the lamb). Merry Christmas, sweetie!! ;)
turbo said:
Wow...great set of sauces! I can't wait to make the jerk paste
Go for it, John! My instructions were not that clear on it but all can be sauteed, however I'm a little a lot careful with oil in woozies, botulism be a bad day. Besides, oil can be added to the jerk. But if using it immediately, heck sauté all and go for it. I like this because with chicken, opened pint, let parts marinate overnight with a touch more lime juice and cilantro, in bags, kept the marinade left, heated it, to HOT, seared chicken, stuck chix back in, cooked half-a indirect about 30, in jerk, and then got them all hot again on direct after chilled and basted with remaining paste. This is a Dominican Republic style of jerk; they get plenty of allspice taste in smoke by using allspice berries tossed on coals. Badia sells allspice berries that aren't that great ground, but wonderful for smoking. Peace, hon and have a great holiday!