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Flaming Pumpkin Hot Sauce

RocketMan

RocketMan

When I recieved these 2 packages with gifts of beautiful peppers I really wasn't sure what to do with them. So, I was doing some planning for my next brew day, a Pumpkin Ale and when I went to get somethig out of the fridge I saw the boxes of peppers sitting there and it dawned on me what wonderful fall colors they are and that's when it dawned me that a Pumpkin Hot Sauce would be a really cool and so:

Flaming Pumpkin Hot Sauce

The 2 boxes from SocalChilihead and Romy6 are an amazing collection of peppers and honestly I have no idea what all of them are but after a little hacking and whacking and smacking and into the jar it goes.

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Since I have 3 jars going I need to be able to tell which one is which.

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Here's a shot of all 3 doing thieir thing.

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Can't wait to see how this comes out. I think that the pumpkin and cranberries are a great combo and the spices, shhhh it's a secret, are going to provide an amazing lil some some to it.

Have a great one y'all
RM
 
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Thanks Jamie, it's already starting to smell really good but, uhh, this isn't the only thing I started with pumpkin this weekend. I also started this:

FlamingPumpkin.jpg


Didn't get any pics of the process though. getting through them with a busted foot was accomplishment enough.

Cheers,
RM
 
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Quick update and pic. The mash has made it's move to the top of the jar and is bubbling in a slow ferment. Usually I'll start to see some brownian moting within the jar but as this batch is fermenting slowly, most likely because the temperature has been on the cool side of 85, I'm not seeing it much. If you look on the right side of the pic you'll see the jar where SRB is doing it's thing. The mash there has settled back to the bottom.

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Keepin it Spicy
 
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Not always Jamie, mostly I watch for the bubbles to disappear from within the mash. After 3 weeks or so I'll swirl the jar around a bit to work work them out as much as possible and then check it a few days later to see if any more bubbles have appeared. Also i tend not to let a mash go for less than 45 days. That's enough time for the lacto to do their thing and give the mash just a bit of aging.
 
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Best I made last year was butternut squash/neck pumpkin not fermented with but cooked, then blended, with fermented Ram's Horn peppers. (Those RH are just doofus peppers: most years hotter than any cayenne with nice smooth smoky flavor, some years, not. This year: not. Bummer. Saved seeds, no idea what happened.) But really looking good and decidedly can speed up/enrich ferment with the fruits/pumpkin. Sage? Creative. I keep seeing at least one smoked turkey with this as glaze, injection ingredient, mmm! Turkey drumsticks, leftover for sammys with this. Drool. Or straight from jar . . . in a pumpkin/winter squash cappuccino . . . excellent.
 
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