With the help of my beautiful assistant (my 14-year-old daughter Mia) I am going to begin the fermentation process on several jars of super hots and will be attempting several different flavor profiles and would like to get a nice smoky flavor into a couple of them so I am thinking liquid smoke would be a good option. I'm sure this has been done before and I'm curious as to how you felt about the results if you have tried this?
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Anyone ever use liquid smoke when making homemade hot sauce?
- Thread starter QuadPepperEater
- Start date
Why not go for the real thing. I have done ferments with smoked peppers beforeok so if you are going to do a blend of pods pic your most meaty to get smoked nothing too crazy just 45 mins at 200. As for liquid smoked to me it carries a quemical taste that it can be smelled a mile away. Regardless good luck in your experiment keep us posted.
Smoked peppers or smoked salt would work. Liquid smoke is strong, but it's a good option. I would start small - maybe a 1/8 teaspoon in a quart sized jar - and go from there.
You can also get some smoke flavor by charring peppers on a charcoal grill. Just be careful with bringing hot and steaming superhot peppers inside, and BE VERY CAREFUL putting them in a blender. I learned this the hard way, blended up some charred and warm superhots, opened the blender to take a nice big whiff and essentially pepper sprayed myself.
My girlfriend was in the other room and within moments she started coughing and had to run out of the room.
You can also get some smoke flavor by charring peppers on a charcoal grill. Just be careful with bringing hot and steaming superhot peppers inside, and BE VERY CAREFUL putting them in a blender. I learned this the hard way, blended up some charred and warm superhots, opened the blender to take a nice big whiff and essentially pepper sprayed myself.
My girlfriend was in the other room and within moments she started coughing and had to run out of the room.
QuadPepperEater said:
As has been mentioned you can smoke the peppers prior to fermenting. Alternatively you can run your ferment and then add some liquid smoke at the end during processing. I will commonly use dried peppers in my sauces & ferments too - throw a couple anchos or dried chipotles into a batch and see if that helps you achieve the flavor profile you want.
Good luck and be sure to post back with pics of the results!
Smoking onions works well too. You get a nice smoky flavor (lots of water content in an onion) if you want to keep the fresher taste of the peppers.
Liquid smoke is smoke condensate which is strong and bitter and I would suggest actually smoking something...
Liquid smoke is smoke condensate which is strong and bitter and I would suggest actually smoking something...