I started this ferment 2 days ago. She is fermenting nicely and smells AMAZING.
10 Green Jalepenos
10 Green Habaneros
30 Serranos
4 Green Annaheims
4 large Green Pablonos
2 large Yellow Bell Peppers
1/2 large Vidalia Onion
1 large head of Garlic
All of the above were hot-smoked and roasted over apple wood and then run through a food processor.
Then I processed:
1 large Granny Smith Apple
4 large Tomatillos
1 small handful of CilantroI added this to the processed pepper mash and also added:
The Zests of 2 Limes
The Juice of 2 Limes
3 Tbsp of Sea Salt
3 Tbsp of Brown Sugar
1 Tbsp of Greek Yogurt Whey
I mixed of this together and put it in a 1 gallon glass jar. I then added enough distilled water to make it nice and soupy with a semi-slick surface on top.
Then I covered with a ziplock bag with a pin-hole in it and tightened it down with an elastic hair band.
It started fermenting within the day (gotta love that Greek yogurt whey).
It smells more amazing with each passing day. I'm shooting for a 7-day ferment but my fermentation area gets a bit warm so I may pull it around day 5.
I'm going for a medium heat authentic Mexican smoked table sauce. If the smell is any indication, I'm doing a bang-up job.
When the sauce is finished fermenting, I will puree it, strain it and then pasteurize it and put it into sterile bottles. I'm looking at about 1/2 gallon of sauce. It might last me and my family a month. We love our sauce and this one will be a great one.
10 Green Jalepenos
10 Green Habaneros
30 Serranos
4 Green Annaheims
4 large Green Pablonos
2 large Yellow Bell Peppers
1/2 large Vidalia Onion
1 large head of Garlic
All of the above were hot-smoked and roasted over apple wood and then run through a food processor.
Then I processed:
1 large Granny Smith Apple
4 large Tomatillos
1 small handful of CilantroI added this to the processed pepper mash and also added:
The Zests of 2 Limes
The Juice of 2 Limes
3 Tbsp of Sea Salt
3 Tbsp of Brown Sugar
1 Tbsp of Greek Yogurt Whey
I mixed of this together and put it in a 1 gallon glass jar. I then added enough distilled water to make it nice and soupy with a semi-slick surface on top.
Then I covered with a ziplock bag with a pin-hole in it and tightened it down with an elastic hair band.
It started fermenting within the day (gotta love that Greek yogurt whey).
It smells more amazing with each passing day. I'm shooting for a 7-day ferment but my fermentation area gets a bit warm so I may pull it around day 5.
I'm going for a medium heat authentic Mexican smoked table sauce. If the smell is any indication, I'm doing a bang-up job.
When the sauce is finished fermenting, I will puree it, strain it and then pasteurize it and put it into sterile bottles. I'm looking at about 1/2 gallon of sauce. It might last me and my family a month. We love our sauce and this one will be a great one.
