Fresh vs Dry pods -- a Sauce experiment

[PexPeppers]

Judy and I are teaming up to experiment with Fresh and Dried peppers. I decided to take the route of fermentation as it gives the dry peppers time to rehydrate, I am aiming for similar/exact same tasting, consistency, and heat. Here is the fresh side.
 
Roughly 1/2 lb Primo 7 pots
 

 
 
chops down to ~3 cups
 

 
 
added 6 pineapple rings with some pineapple juice:
 

 
 
Purees even further down to ~2.5 cups after you get all the Air out
 

 
 
6% of weight of salt is roughly 1.5 TBsp
 

 
 
airlocked and some water added ready to go into my "incubation chamber" @ 84 degrees F
 
 
 

 

[SadisticPeppers]

Looks like an interesting experiment. I'll be keen to see how both develop

 

[PexPeppers]

later on ill be doing cooked sauces as well. 

 

[SadisticPeppers]

Very nice!

 

[PepperLover]

great project Pex.
 
i sent u the dry pods today.
lets see  how they turn.
i hope we can Have Jay giving us feedback on this
 
Keep up the good work 

 

[Mr. Hill]

Nice Pex and Judy, I like seeing experimenting like that, and will be watching how it works out.. 

 

[PexPeppers]

great project Pex.
 
i sent u the dry pods today.
lets see  how they turn.
i hope we can Have Jay giving us feedback on this
 
Keep up the good work 

 

Nice Pex and Judy, I like seeing experimenting like that, and will be watching how it works out.. 

 
 
aw yissss

 

[laynlow]

Cool project.  Subscribing to follow along

 

[megahot]

Looks good buddy. Cant wait to see how they pan out

 

[Pepperjack91]

I'll be keeping an eye on this as well. I started a mash made from dried peppers a few days ago. I am hoping it turns out ok because I honestly don't know much about it..

 

[hoibot]

excellent, i look forward to seeing how this goes!

 

[impending_bending]

Very cool. Have wondered about exactly this myself; following

 

[PexPeppers]

alright! we got the dried one prepped now. 
 
started with 2 cups of dried primo 7's from judy <3 
 

 
 
added 1 cup of boiling water and cover for 20 mins
 

 
 
fully rehydrated 
 

 
muy picante salsa? we shall see. the rest of the process is exactly the same as above. interestingly this is WAY darker than the fresh pods (on the left).
 

 
 
If youre wondering, this is how my fermentation incubator is setup (not actually my picture), just two 60qt totes inside eachother and one has 4 inches of water in it with a 5-10 gallon aquarium heater. like so
 

 

[PepperLover]

wonderful Pex 
i cant wait to see what Jay and other reviewers  thinks of the taste.

 

[PexPeppers]

wonderful Pex 
i cant wait to see what Jay and other reviewers  thinks of the taste.

yeah this is a very interesting project so far

 

[SadisticPeppers]

interestingly this is WAY darker than the fresh pods (on the left).
 

 
I was thinking the same thing, but otherwise they look the same. This is gonna be an interesting outcome to see

 

[PepperLover]

What i found is that 
Dry pods have more heat, darker color, and stronger smell.
which should make them more favorable for hotsauce makers.
you need less amount to get the same results in the Dry Vs Fresh hotsuace making 
I think the dry will turn more flavorful than the fresh.
We will see what others think of this experiment.
Many thanks to pex for taking the time to share this experiment with us.  

 

[PexPeppers]

also, im using this stuff to JUMP STARTTTTT the ferment. 
 
http://www.love2brew.com/White-Labs-Lactobacillus-Bacteria-WLP677-p/ly677.htm

 

[PepperLover]

thats very good.
 
you will be the first to give us ur feedback about the taste .
 
if you have time maybe make a video reviewing both at the same time 

 

[PexPeppers]

thats very good.
 
you will be the first to give us ur feedback about the taste .
 
if you have time maybe make a video reviewing both at the same time 

 
you know it!