Finally made a good hot sauce....maybe

Pepperjack91 · Feb 25, 2014

Some mixed melon

Habaneros

Avocado

Lemon Juice

Carrots

All that and blended it up. Set some aside to try and ferment:

Boiled and blended the rest

At least i'm happy that i am getting better at the texture. I hope the taste changes quite a bit once it cools...

Pariah · Feb 25, 2014

Mmm, avocado!

I shall volunteer my services as a taste tester...

beerbreath81 · Feb 28, 2014

avacado, never tried to ferment that before, let us know how it turns out. NIce color!

RocketMan · Feb 28, 2014

Be careful with the Avocado, it has a lot of fat in it and could cause your sauce to go rancid faster. Might want to consider using Mason jars and a Water bath when you process it so you get a good vacuum seal and refrigerate it.

JMHO and otherwise, yeah, I'll be watching

Pepperjack91 · Feb 28, 2014

RocketMan said:
Be careful with the Avocado, it has a lot of fat in it and could cause your sauce to go rancid faster. Might want to consider using Mason jars and a Water bath when you process it so you get a good vacuum seal and refrigerate it.

JMHO and otherwise, yeah, I'll be watching

I do have the sauce that is not being fermented in a mason jar. It's not sealed however because i'm using it every day.. So what do you mean by vacuum sealing it exactly?

RocketMan · Feb 28, 2014

When you use a hot water bath or a pressure canner to process mason jars it creates a vacuum seal in the jar.

Pepperjack91 · Mar 1, 2014

But I'm opening it every day

RocketMan · Mar 1, 2014

We'll, I meant if you had more than 1 jar and were storing some, sorry if I confused

Pepperjack91 · Mar 1, 2014

Well I just dropped the whole mason jar full of this sauce so it's gone.

salsalady · Mar 1, 2014

OUCH! bummer about that!!!

Do you still have the jar topped with cheese cloth to ferment? If so, that jar needs some kind of an air lock on it. Cheese cloth is permeable and oxygen will get into the jar and it will go funky. Ferments need to have a non-oxygen environment. Using one-way air locks like the bubblers used for wine and beer fermentation are the way to go.

Add in the added risk of the oils in the avocados....(when I first read the post I had Red Flags going up, Rocketman id'd it with the oil in the avocados being an issue in fermentation)

You first posted on Feb 25th and today is March 1. That's been 4 days that the jar has been open to the air. I would not trust the sauce. It's one small jar, I'd pitch it. Melons, habanero, avocado, carrot, lemon.......there's a lot of low acid ingredients (carrot, hab, melon, avocado)....

I dunno, man.... seems like a risky sauce to let it continue........