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Haba-Peno Hot Sauce

RocketMan

RocketMan

So, 45 days ago I took

Habaneros
Jalapenos
Roma Tomatoes
Texas 1015 Sweet Onion
Carrots
Garlic
Kosher Salt
Whey from a tub of Plain Yogurt

Shredded the carrots and ran all the veggies, left the seeds and ribs, through the Food Processor then put it all into a 1 gallon glass jar added the Whey gave it a stir. dissolved the salt into 2 cups warm water and poured it over the top till all veggies were under water. Placed it in the garage on top of the fridge and let it go.

I was originally thinking I would let it work for 2 to 3 months but yesterday the Woozies came in and that was all it took.

Poured it all into a pot and brought it to a boil for 20 minutes. Then into the Blender in batches and ran it till it was smooth then back into the pot and heated till above 195 for 15 minutes and into the bottles. Added a reducer and a cap and placed it upside down till morning and they were cool. Came out with 7 6oz bottles, 1 15 oz bottle and 1 12 oz bottle.

Gave out a few to friends at work today and we had a lunch provided meeting, pizza, and I had an extra bottle with me so I broke it out and everyone was loving it. The flavor was so much better than the sauces I’ve made before which were not fermented. And the most fun I think was coming up with the label. Here's a picture.

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Great info. What are the advantages / disadvantages of letting it ferment and did you ferment it in a sealed stainless steel container, tupaware or what?

What's the flavor profile change from using the same receipe, but without fermenting. Really curious about how the flavor differences.
 
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Fermented in an old Mount Olive Dill Pickle Jar with the lid that came on it but it wasn't put on tightly so the gas could escape.

Flavor, ok, so before without fermenting there was a bite to the sauce. the flavors were sharper if that makes sense. After 45 days fermenting the flavors meld wonderfully together without the sharp bite. So i guess it mellowed the sauce overall and help the flavors to blend while keeping the great heat that we love our sauces for. Also there is a slight twang like if some vinegar were added but it's not vinegary and with only 2 tsp of salt not high sodium. To really understand the differences in flavor though your going to have to taste for yourself the differences between 2 sauces. Hope this helps..

Cheers
 
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Yep that's the stuff. Though next batch I think I'm going to try using Sourdough hooch which I've seen alot of people talking about here. I just started a new sourdough starter last week so it'll be ready.
 
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I would consider it an Honor to have a bottle of my sauce in your Very Esteemed Collection. PM me an adder and I’ll send you one. Just happen to have 1 unclaimed bottle left. The rest is under consumption. :cool:
 
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Ah yes...yet another fermenter convert.
I love the flavor....nothing like it.
Below is the link to a similar batch that I made last year...and took some pics of harvesting the whey-as a starter.
Some folks like to use sour dough hooch as a starter, but I've always used whey.
Enjoy that sauce of yours RocketMan....it looks great!!
CM

http://www.thehotpepper.com/topic/18762-fermented-habanero-manzano-mash
 
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CM took a look at your sauce, looks good man! A question comes to mind though. I see slot of sauce makers using Pickling Salt. I use a lot of Kosher Salt. Does it matter what salt you use, is there a difference between them? I know some have iodine and others don't but other than that I don't know.
 
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RocketMan said:
CM took a look at your sauce, looks good man! A question comes to mind though. I see slot of sauce makers using Pickling Salt. I use a lot of Kosher Salt. Does it matter what salt you use, is there a difference between them? I know some have iodine and others don't but other than that I don't know.
Click to expand...

Hey there RM,
How's that fermented sauce of yours tasting these days??
To answer your question:
The main reason I use pickling salt when fermenting, is because it doesn't include any iodine or anti-caking additives....nothing but salt.
Iodine will cause the food being canned or fermented to turn dark and really change color, and the anti-caking additives make the liquid cloudy and look muddy. Neither very appealing to look at.

And while Kosher salt normally doesn't have any iodine added,some brands still add an anti-caking agent,(and it may or may not be listed as an ingredient on the label)so its hard to know for sure.

Then of course...Sea salt is a total unknown, depending upon what minerals are retained from wherever it was harvested.
Another thing is that Kosher salt is usually more course,even the flakes, than pickilig salt, so volume measurments can be affected. That being said,when fermenting I measure all ingredients by weight instead of volume

Some folks probably don't feel it makes any difference....and maybe it doesn't....but the salt is my least costly ingredient.
So my logic is... after investing my time and money for a pickling/fermenting or canning project,why take the risk of introducing anything that might have a negative impact on the end result.
CM
 
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