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fermenting I made a new sauce, this time with fermented peppers

snowmanaxp

snowmanaxp

I started an orange habanero ferment about 4 months ago. So today I decided to use it for sauce.

Simple recipe.
1 3/4 cup brine solution
3/4 cup white distilled vinegar
2 ourge bell peppers
2 cups fermented orange habaners

Bring to boil and simmer for 10 minutes
Blend
Strain and simmer 10 more minutes
1 teaspoon sugar
 

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I like the habanero flavor as well. In my opinion it came out fantastic. Nothing fancy, just habanero hot sauce.

I have found that I like my sauces without chunks. I made one that was pineapple based and it was good, just too thick for me. I'll make more that are thick in the future, I have enough peppers in the freezer to last until next harvest.

As for the left overs, it really wasn't much. Less than a cup worth if seeds, skin and pulp. I just composted it.
 
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I get that, but more cook time is needed. A quick cook and a strain just removes the actual peppers, the stuff that makes the sauce! Think of dicing tomatoes and cooking for a few minutes then straining. You remove all the tomato and leave some juice. Cook long enough for it to become sauce, and you should invest in a ss food mill, a strainer is not good for hot sauce as you'll remove all the goodness.
 
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Cook it long enough, maybe 15-20 minutes then put it in the blender and it will completely liquify, except the seeds, which I never believe in removing. You will have no chunks of anything but instead a consistent and likely thicker sauce. Add water if you want to thin it.
 
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I've made plenty a silky smooth sauce with no straining. For me it's all about cook time but others have their ways. Think of how smooth ketchup is, that's just the cook time of the tomato ingredients. Thickness is another matter that can be mitigated as well, water, vinegar etc.. :)
 
Anyways hope it came out good let's see it on some food!
 
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I didn't mean to rant. :P
It just looked like you strained out some stuff that can be cooked into sauce. Looking forward to it. :)
 
 
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The Hot Pepper said:
Why did you strain it and what did you do with all the pepper goodness you strained out???

Why not cook those peppers into the sauce? A 10 min cook is nothing. Prob a chunky fresca.
Click to expand...
 
How long of a cook would you recommend?  I am just now starting to cook my sauce after a ferment batch continued to bubble even after vinegar was added.   :eek:
 
After 30 days fermenting, I put the mash into the blender and start making it as fine as possible.  
 
Then I add vinegar and go back into the blender to chop even finer.  
 
After this I  simmered it, but only for 5 mins to make the fermentation stop.
 
You advice as far as times, temperature, and whether you cook with vinegar or not is appreciated! :)
 
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There are commercial food mills for big money. I have ran 5gallons of sauce t hrough a hand crank food mill in about15-20 minutes. The tailings can be dried and used in seasoning blends or just as achile flake shake.

The only blender i have found that can make a completely smooth sauce is a blendtec.
 
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