fermenting Fermented Scotch Bonnets - Recipe?

[hndrx1477]

Hey guys!
 
I've got a batch of (home grown ) scotch bonnets fermenting right now (about 3 weeks in), and am looking for a recipe to use it in.  I have made the 'traditional' "just add vinegar" hot sauce with pepper mash, but I want to make something different.  
 
I have a hot sauce (G. Love's Caribbean Lolo Sauce) that I LOVE that lists the ingredients as: habanero pepper mash, onion, yellow mustard, garlic powder, onion powder, and xanthan gum, so it is thicker than an "all liquid" kind of sauce.  I have been looking for recipes for a more "mustard-based" pepper mash sauce like that, but can't find anything that uses mash...everything just calls for whole, diced peppers.
 
Anybody got a recipe using those ingredients or suggestions?  I will probably wind up with around 2-3 cups of mash when all is said and done.
 

 

[jedisushi06]

http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/

 

[Masher]

Just use your mash in place of the peppers.
 
If it calls for 1lb of peppers use 1lb of mash etc,
 
I really like the addition of Dijon mustard to a recent sauce i made...I made one with plain yellow mustard as well.
 
The yellow had more zing, the Dijon had more flavor depth.
 
 
 
 

 

[hndrx1477]

Just use your mash in place of the peppers.
 
If it calls for 1lb of peppers use 1lb of mash etc,
 
I really like the addition of Dijon mustard to a recent sauce i made...I made one with plain yellow mustard as well.
 
The yellow had more zing, the Dijon had more flavor depth.
 
 
 
 

 Thanks man, I love the flavor that the mustard gives to it.  What about if it calls for like "4-6 scotch bonnet peppers"...just weigh those out and scale up a necessary?

 

[Masher]

I don't have that much exp, but 4 peppers can't be over a cup I would expect.
 
Try a cup, write down your ingredients..taste..wait 3 days and taste again. Flavor profile will most likely change in that time.
 
Gives you a base recipe to work with the rest of your mash.
 
I used juice of 1 lime and 2 TBLS Dijon to 16 jalapeno's out of the freezer...a half dozen garlic cloves and a med onion.

 

[hndrx1477]

I don't have that much exp, but 4 peppers can't be over a cup I would expect.
 
Try a cup, write down your ingredients..taste..wait 3 days and taste again. Flavor profile will most likely change in that time.
 
Gives you a base recipe to work with the rest of your mash.
 
I used juice of 1 lime and 2 TBLS Dijon to 16 jalapeno's out of the freezer...a half dozen garlic cloves and a med onion.

All food-processed together, I'm assuming?

 

[Masher]

I chopped, put in a sauce pot, cooked 10-12 mins....put the stick blender in.
 
Added a touch of water to thin it down to desired thickness.
 
I keep it in a salad dressing shaker (cruet) for easy pour...it's a thicker sauce.
 
I spread it like mayo on sandwiches(but much thinner) and use it like ketchup or anything I want to kick the heat up in.