I've made some pretty tasty simmered and blended sauces before with peppers from my garden, but I haven't been able to have a garden in two years as I live in a condo in Chicago. I purchased peppers last week and made two mashes for separate hot sauces. I've been into fermenting for a while. Not long back I made kimchi and sauerkraut. Both turned out very well.
First: Red jalapenos (~2lbs), half a head of garlic, half of one mango, half of one pineapple, salt.
Second: Habaneros (~2lbs), half a head of garlic, half of one mango, half of one pineapple, salt.
Each was placed in a mason jar with an airlock. The red sauce started fermenting on a day, but the orange took 3 days. I've read lots of conflicting information on sauces so I'm not entirely sure how to leave them fermenting. Once fermented I think I will add some carrot for swetness, but I'm very much open to suggestion. Each are identical now aside from peppers, but I'm considering altering them each differently post-fermentation.
Wicked Mike is sending me two boxes of peppers and I plan to ferment those super hots as well. For those I think I'll do a pure pepper and salt ferment and add additional ingredients as I blend/heat the sauces. I think I'll really need to cut these so may add a lot of fruit and/or carrot. One of my other sauces had a single ghost pepper in the small batch, but I have minimal experience with superhots.
Chicago rooftop shot -- super blurred Sears (Willis) Tower in the background to the right. I may bring some plants up there this year for a small grow.
Any advice or suggestions are welcome.
Matt
First: Red jalapenos (~2lbs), half a head of garlic, half of one mango, half of one pineapple, salt.
Second: Habaneros (~2lbs), half a head of garlic, half of one mango, half of one pineapple, salt.
Each was placed in a mason jar with an airlock. The red sauce started fermenting on a day, but the orange took 3 days. I've read lots of conflicting information on sauces so I'm not entirely sure how to leave them fermenting. Once fermented I think I will add some carrot for swetness, but I'm very much open to suggestion. Each are identical now aside from peppers, but I'm considering altering them each differently post-fermentation.
Wicked Mike is sending me two boxes of peppers and I plan to ferment those super hots as well. For those I think I'll do a pure pepper and salt ferment and add additional ingredients as I blend/heat the sauces. I think I'll really need to cut these so may add a lot of fruit and/or carrot. One of my other sauces had a single ghost pepper in the small batch, but I have minimal experience with superhots.
Chicago rooftop shot -- super blurred Sears (Willis) Tower in the background to the right. I may bring some plants up there this year for a small grow.
Any advice or suggestions are welcome.
Matt
