First hot sauce

[kakao]

Hi, first of all sorry for my english. Have some hot peppers mainly Bhut Jolokia and a little bit Jalapeno. In few weeks my Carolina and Habanero will ripen.

Have some questions about making my first sauce

Is fermented sauce a good idea?(Whole process looks complicated) or should i just blend them all and add some garlic, onion etc?

Can i freeze them and use later with rest of peppers?

 

[karoo]

If you want to make your first ever sauce, I would suggest blend and cook with garlic and onion and salt a bit of vinegar.
Start with a small batch and go bigger later.

 

[salsalady]

Yes, you can freeze and use later. Works great!

Lots of guy ood info in the Making Hot Sauce 101 thread.
http://thehotpepper.com/topic/29501-making-hot-sauce-101/

Welcome, good luck and have fun.
Salsalady

 

[dragonsfire]

Fermenting besides giving a superior taste will give it preservative properties, it will last longer. 

 

[kakao]

Thanks for advices! I decided to ferment all my Jalapeno. I'm going to chop them add some sweet pepper and onion + garlic. I gonna use 2-3% brine. But i have question... I don't have typical fermentation airlock, can I use ziploc bag?
 

 

[dragonsfire]

Clean fabric that breaths would be fine, cotton.

 

[kakao]

Oky, i decided to use all my jalapeno, and add some sweet pepper, onion, galic and carrot.
 
Brine around 3-4%
 
I will remove weight when peppers fall down.
 
 
Day 1.

 
Any tips for next days?

 

[salsalady]

actually, for proper fermentation, it has to be in a sealed container.  A lot of people just use the jar lid and burp it daily.  As the CO forms it forces the oxygen out of the jar.  You want/need an oxygen free environment.
 
check out the Fermenting 101 thread.  Great directions and examples of what others do without a proper airlock.
 
 

 

[kakao]

Should i use jar lid? I'll check thread
 
edit: Thanks salsalady. I'll use jad lid

 

[Pharthan]

Should i use jar lid? I'll check thread
 
edit: Thanks salsalady. I'll use jad lid

 

Burp at least once daily by cracking open the lid until you hear the air relieving either as a "burp" or a "pop." 

I prefer to use wide-mouth mason jars as I can use simple airlocks, like this: https://www.amazon.com/Waterless-Fermentation-Food-Grade-Fermenting-Sauerkraut/dp/B079NSKRHQ/ref=asc_df_B079NSKRHQ/?tag=hyprod-20&linkCode=df0&hvadid=242004782611&hvpos=1o2&hvnetw=g&hvrand=1985920981990234155&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9013883&hvtargid=aud-799146894166:pla-617084583512&psc=1
These allow the CO2 out but no new air in.