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Genetikx pepper sauce
- Thread starter Genetikx
- Start date
Was lucky to acquire a borg 9 yellow plant, among other stuff, from our good friend Justin earlier this year. The plant pumped out some nice pods...
So I made a sauce...
Just added some roasted onion, carrot, garlic, finished with some agave.
Think this one needs to marinate for awhile. Good taste, good tolerable heat, incredible gut bomb. One of the brightest yellow sauces I've made. Thinking I'll go back to using aged (non fermented) chiles in my sauces.
So I made a sauce...
Just added some roasted onion, carrot, garlic, finished with some agave.
Think this one needs to marinate for awhile. Good taste, good tolerable heat, incredible gut bomb. One of the brightest yellow sauces I've made. Thinking I'll go back to using aged (non fermented) chiles in my sauces.
Genetikx said:
Sounds good. Have no tips on the carrot, but a lot of people use it to bulk up the sauce and not add carrot flavor so maybe that's in the win column. For the roasted garlic, it can actually be hard to get that flavor to penetrate since roasting it mellows it, one tip is, add a 50/50 mix to your sauce of roasted/fresh garlic. The fresh will help bump up the actual garlic flavor.
Great idea to mix roasted with fresh since the fresh is more forward. I do think it adds something to the flavor, or changes the flavor, even if it doesn't smack you in the face as being garlic. If it wasn't there, sauce would probably be lacking 'something'.The Hot Pepper said:
Hey thanks Terry! I've only successfully fermented one sauce and never could figure out why I didn't love it. I gave many bottles of it away last summer and some still say it's my best sauce.tctenten said:
I probably just need to taste someone else's ferment that knows what they're doing
Genetikx said:
just popping in to mention that, after reading your post a while ago i went and dropped 200€ on a blender that could also cook. it simplifies the process of making hot sauce and bottling it much simpler and not to mention more hygienic. next level. i'm never going back
Yes makes for a very clean process and it can all be done outside or in the garage. I will run the soup setting twice, or maybe just halfway thru the second time to make sure it is scorching hot and also that is been brought up to temp for a good 15-20 minutes.sicsempertyrannis said:
just popping in to mention that, after reading your post a while ago i went and dropped 200 on a blender that could also cook. it simplifies the process of making hot sauce and bottling it much simpler and not to mention more hygienic. next level. i'm never going back
That's a freakin' great idea, using that blender to heat the sauce. My wife just spent a few hundred bucks on a Ninja with the food processor a couple of years ago, so it'd be pretty hard to sell her on the idea of getting a Vitamix.
Unless something "happened" to the Ninja.....hmmmmm.......
Unless something "happened" to the Ninja.....hmmmmm.......
It gets really hot...I put in a handheld thermometer, it gets up to 200 degrees and then I gotta pull my hand away, so I'm not even sure how hot it really is. The vitamix isn't cheap but they say it'll least a lifetime. Just make sure to get a dedicated pitcher for sauce.MikeUSMC said:That's a freakin' great idea, using that blender to heat the sauce. My wife just spent a few hundred bucks on a Ninja with the food processor a couple of years ago, so it'd be pretty hard to sell her on the idea of getting a Vitamix.
Unless something "happened" to the Ninja.....hmmmmm.......
Would be a shame if that ninja accidentally fell into a sink full of water...or was sold on ebay haha
Added the vitamix to my wanted list. BOC sauce pretty popular at my work. Almost gone. Wife took the mustard sauce to work. Her boss really likes curry and she seen that in the ingredients.
Still haven't tried the blueberry one. Any suggestions on what to put it on, chicken maybe?
Still haven't tried the blueberry one. Any suggestions on what to put it on, chicken maybe?
I've sort of been avoiding that one too, but have gone back for taste tests here and there. What good buddy Mike suggests would be really good, I think it'll go on anything you want hot sauce on. The blueberry is probably giving some pause but let's face it, they are no match for those f1 d3 goats.D3monic said:
Think the blueberry is more for color, can't say I taste them in there. Maybe a good start is to try on eggs or maybe chicken but I'm probably going to start putting it on most meals. Just had it on a tortilla chip and also just straight up on a spoon, I like it.
Thickened up nicely in the fridge too
Great looking sauces Genetic. I really love how the sauces all look uniform in color and smooth throughout.
Do you run it through a food mill at all? Or is she it all the blender?
Do you run it through a food mill at all? Or is she it all the blender?
Thanks! The smoothness of the sauces are 100% due to the vitamix. There's definitely no fibrous material after 20 minutes in one of those beasts. The consistent color is because I tend to prefer yellow peppers but also a fan of choco habs. I definitely have steered away from reds over the past few years.snowmanaxp said:
That said, 2 choco hab plants I bought at the nursery this year (no time to grow from seed/moved/etc)... Are throwing out red pods. One of them I'm fairly certain is a mislabeled Caribbean red hab since they sell those too. The other red to me is fairly sweet with maybe jala heat at best, and it's throwing out a ton of huge pods.
Here's a pull from a week ago
Got another pull the same size the other day for a total of 2.4 pounds. Nothing to do but throw it in a ferment with half an onion, large carrot, almost a full head of garlic and 4.5% salt (by weight of peppers).
Questions: No water here. Ingredients above is all I've done. Do I need water? This is a gallon jug, do I have too much headspace? I can fill it much more with either frozen peppers or other peppers from these 2 plants.
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