ok so after wanting to make a fermented hot sauce for the longest time and reading tons of recipes ive decided to give it a go- i weighed the stemmed ghosts (120g), added a few cloves of garlic, some carrot, onion, and peppercorns.. i added 3g celtic sea salt and bottled water- stuffed a couple lettuce leaves on top to keep them submerged- so far it seems to be going well, the level has risen telling me that its somewhat started (today is day 4)- im using an airlock and a small stainless cup thats against the lid to keep things down. id like to give it a good stir since i can see where the bottom is trying to float, but dont want to introduce oxygen- i could pull the airlock,plug the hole and kind of swish it around but im afraid that the lettuce will become dislodged letting the mash get to the surface. (sorry if im rambling but i know details help) -now assuming things work as planned, im not sure what to cut the brine with- ive read white vinegar or apple cider vinegar- ive also seen recipes calling for white wine- so im planning to split it into thirds and try each. any thoughts or suggestions? again this is my first batch so im really not sure
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fermenting first attempt fermenting
- Thread starter fire in the hole!
- Start date
funny you read my mind! thats definitely the way im going to go, which means its time to make more! i have two more jars ready for ingredients- i think im going to try non-fermented (i have about 10 reapers) and want to create a hotter version of the "schlotzsky's moderately hellacious louisiana hot sauce"- need to find a recipe...hint hint
thanks! im going to let that jar go for about a month then blend taste it- in the meantime im going to make some habanero peach hot sauce- headed to the store pretty soon for ingredients!
it sure does! this is my second season growing and just a few months ago i started making habanero jams- always love it when someone loves my stuff
ok here it is- its really simple 
Ingredients
2 cups chopped red and yellow bell pepper
8 habaneros (i deseeded and put the seeds in a small spice bag- they were in the cook but pulled at the end)
7 cups sugar
1.5 cup white vinegar
8oz liquid pectin (the consistency was just slightly runny, much better once refridgerated)
1 cup chopped fresh peaches (i guess canned would work too?) i blitzed mine pretty good in the blender- set to the side
1. Combine bell peppers, habaneros, vinegar and blend well (this will be final size chunks).
2. In large pot add sugar and blended ingredients and bring to a boil.
boil for 5 minutes.
3. Add pectin and return to a boil.
boil 1 minute stirring constantly.
4. Add peaches
Boil 3 minutes
5. jar it up, hot water bath, makes 9 8oz jars-
enjoy!
http://imgur.com/ybDPWKV
http://i.imgur.com/Z41AdBL.jpg
http://i.imgur.com/HnYCzum.jpg[/IMG]
Ingredients
2 cups chopped red and yellow bell pepper
8 habaneros (i deseeded and put the seeds in a small spice bag- they were in the cook but pulled at the end)
7 cups sugar
1.5 cup white vinegar
8oz liquid pectin (the consistency was just slightly runny, much better once refridgerated)
1 cup chopped fresh peaches (i guess canned would work too?) i blitzed mine pretty good in the blender- set to the side
1. Combine bell peppers, habaneros, vinegar and blend well (this will be final size chunks).
2. In large pot add sugar and blended ingredients and bring to a boil.
boil for 5 minutes.
3. Add pectin and return to a boil.
boil 1 minute stirring constantly.
4. Add peaches
Boil 3 minutes
5. jar it up, hot water bath, makes 9 8oz jars-
enjoy!
http://imgur.com/ybDPWKV
http://i.imgur.com/Z41AdBL.jpg
http://i.imgur.com/HnYCzum.jpg[/IMG]