Hi folks,
I'll soon have some Chocolate Habaneros and Trinidad Scorpions ready to sauce-ify but wanted to double check the sauce-making process in advance. I've seen all the fermentation guides on these forums but some members' sauce threads don't appear to involve fermenting the peppers. Is this an optional step?
Basically, if I follow the steps below will I be on the right track?
1. Stick peppers and other ingredients, including acidic substances, into a blender and liquefy.
2. Pour into a stainless steel saucepan, bring to the boil and then simmer for 10 mins or so (depending on the desired consistency).
3. Measure the pH. Make sure it's at pH 4. If not, add more vinegar / lemon juice etc.
4. Bottle if satisfied with the taste. Turn bottles upside down for around 3 mins. If not satisfied with the taste, add extra ingredients and whizz in the blender again before simmering for another 10 mins.
Is that pretty much the gist of it? Thanks!
I'll soon have some Chocolate Habaneros and Trinidad Scorpions ready to sauce-ify but wanted to double check the sauce-making process in advance. I've seen all the fermentation guides on these forums but some members' sauce threads don't appear to involve fermenting the peppers. Is this an optional step?
Basically, if I follow the steps below will I be on the right track?
1. Stick peppers and other ingredients, including acidic substances, into a blender and liquefy.
2. Pour into a stainless steel saucepan, bring to the boil and then simmer for 10 mins or so (depending on the desired consistency).
3. Measure the pH. Make sure it's at pH 4. If not, add more vinegar / lemon juice etc.
4. Bottle if satisfied with the taste. Turn bottles upside down for around 3 mins. If not satisfied with the taste, add extra ingredients and whizz in the blender again before simmering for another 10 mins.
Is that pretty much the gist of it? Thanks!
