JayT said:
Diggin' everything in here so far especially those scallops!
Thank you! The scallops were perfect and will be made again for sure.
On to today's project... I poked around the hot sauce forum and didn't see any slogs, so I figured this would be the place to document my sauce-making trials. I started a bunch of mashes late last summer and it's getting to be time to process and can them. I have attempted mashing peppers before and this is the first time I ended up with a product that I would consider edible. Here's how it all happened.
The first one I put together was a pure fatalii x Red Savina mash. First, I halved and seeded a heap of pods.
Then I ran them through my food processor and added salt and dried lactobacillus culture (probiotic pill).
I dumped the inoculated, salted mash into a half gallon jar and screwed the lid on. Once it got going I burped it a couple of times a day. I also gently swirled it around every few days to release the bubbles and allow the solids to sink back down into the liquid. After it slowed down I put it in the basement to age for another seven months.
This one took off pretty quickly. It was ferminting fast in only a few days. It was also done quickly - I was able to screw the lid on hard and put it in the basement to age (without fear of it exploding
) after only a few weeks of hard fermentation.
After eight months (total), this is what I'm dealing with now. I have been waiting patiently to open this jar since last August with only the occasional puff of aroma (from burping) to tide me over.
I have it on the stove cooking right now. More pics in a minute!
10-Q!
