fermenting Green Jalapeno Fermented Sauce Adjustments

[portveyn]

Good morning. I finished, and even bottled my slowly fermented jalapeno sauce. It has a lot of garlic, dist ving, cumin, onion powder, and obviously salt in it. A bit of gum too.

This morning I cracked a bottle open...

1.the sauce is a little thicker than needed.
2. the sauce is missing on flavor. I taste garlic, some fermented jalap, some spice & vinegar. Nothing interesting. Heat is mild, but I planned it that way.

What would you do?
Pineapple(juice)? Or more vinegar/water, some superhots, filter and bottle tabasco style?

P.S. pH is 3.2

 

[karoo]

If you want to keep it smooth and mild and keep the "green taste " , skip the fruits and superhots.
I always add smoked ingredients to green sauces and Thyme.

 

[portveyn]

If you want to keep it smooth and mild and keep the "green taste " , skip the fruits and superhots.
I always add smoked ingredients to green sauces and Thyme.

 
Thanks karoo!
I just want to save the sauce.
The flavor is too garlicky to keep it just "green" I think.
Maybe some chipotles or smoked paprika might help.

 

[Masher]

My green sauce is similar to yours, but I add  a couple TBLS of Dijon mustard.
 
You already have the ph at a safe level.......just add water to thin it if needed.
 
also flavors change slightly as it first ages......give it a couple weeks and give it another taste test, some of the over powering garlic might tone down a bit.

 

[SmokenFire]

If its a little thicken than intended it's probably too much gum.  
 
I'd suggest try adding a bit more salt before you experiment with anything else.  Sometimes a little more salt will bring out more of the flavor or make it "pop".  

 

[portveyn]

I think jalapenos are not good for fermentation. Second time I try and it comes out bad. On the other hand a simple, cooked jalapeno sauce came out delish on the first time. Same ingredients.

 

[portveyn]

Hmmmm. Tastes better now! Will add more vinegar, filter, and hopefully get green tabasco clone with more heat.

 

[ShowMeDaSauce]

lime juice

 

[patrad]

salt?

 

[portveyn]

Added acv, filtered, reheated and bottled. Tastes just right: vinegary, little hot (3/10), salty enough. Thank you everybody!

 

[Elpicante]

Good morning. I finished, and even bottled my slowly fermented jalapeno sauce. It has a lot of garlic, dist ving, cumin, onion powder, and obviously salt in it. A bit of gum too.

This morning I cracked a bottle open...

1.the sauce is a little thicker than needed.
2. the sauce is missing on flavor. I taste garlic, some fermented jalap, some spice & vinegar. Nothing interesting. Heat is mild, but I planned it that way.

What would you do?
Pineapple(juice)? Or more vinegar/water, some superhots, filter and bottle tabasco style?

P.S. pH is 3.2

Try some kiwi and apple juice mix oh and I add cilantro to mine.

 

[portveyn]

All set. After all it´s more chunkier green tabasco with garlic and cumin flavors and 2/10 heat. Thanks guys and happy Thanksgiving!

 

[Rabbit91476]

I have tomatillos with my jalapeño ferment. Tasted good blended. Added vinaigrette yesterday

 

[The Hot Pepper]

Wondering how long it sat before you tasted it. 3 weeks at least for proper flavor melding. Garlic is one of the things that should mellow.

 

[Rabbit91476]

Fermented 5.5 weeks. Blended. Tasted. Added rice vinegar put back in fridge. Will straight n in a few days

 

[The Hot Pepper]

I mean OP but hey, you too!

 

[portveyn]

Tasted it the very next day Now it tastes more balanced you're right. My freshly made sauce made of habaneros and peaches tastes good already. Maybe I should give it some time too!