My father in law started going through all his aged mash before I arrived in Florida for the holidays, and made sure he had an ample supply of woozies to do the job. We literally made six cases of hot sauce, primarily chocolate hab, but also some red savina, thai dragon, and bhut jolokia. One of the more interesting concoctions we made was a cranberry jerk mustard choc hab sauce, that came out really chunky due to the cranberry pulp...
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Made six cases of hot sauce over holidays
- Thread starter NoVa Hothead
- Start date
Sounds good NoVa, but I'd like to see some mash recipes as I've got a few jugs of mash fermenting. What did you do to your mash to make it hot sauce?
I'm sure he used it as a base.
All sounds good NH!
All sounds good NH!
Did he cook it down or not is what I'm saying. Supposedly mashes do not need to be heated and it sounds like father in law has done this before. Heck recipes would be nice.
For the most part, the mash isn't just the base, it is the sauce. The flavor of the individual peppers come out so amazing when the mash is finished fermenting and cooked down to the texture you like. However, the uses are limitless, depending on what you like to use it for, and you can add anything to it that you happen tp enjoy.
The cran jerk mustard sounds like a good chicken sauce.
The cran didn't come through strong enough, so you can't really tell what the twangy flavor is. I think that's one that we're going to try again in the future to see if we can get it right.
How do you deal with all the salt used during fermentation so not to be salty tasting sauce? I've made lots of fresh picked pepper hot sauces just trying to get my process down with the mash. Thanks.
How did you ferment your peppers and make mash without salt?
I know Jim campbell makes a mean high quality mash, and he doesn't use any salt or preservatives.
Here's some info on mash from Jim himself
http://chilepeppersource.com/
Here's some info on mash from Jim himself
http://chilepeppersource.com/
I don't think he wants to tell any family secrets, if his wife leaves then at least he has the mash recipe. Did you not just ask me for 7 Pod seed? Don't worry I'm not going to copy your sauce just want some help dealing with mash. Not willing to help a brother out huh?
It is a family recipe, but we simply make sure the ph is high enough to kill anything we don't want growing, and then we use a starter from a previous batch of sauce. I got the starter from my father in law.
BTW, PRF, I appreciate your seed offer. I saw that you'd lost some of your seeds to moisture, and after taking count of everything I had, I'm okay on seeds this year. In fact, I have more seeds than I can use...
BTW, PRF, I appreciate your seed offer. I saw that you'd lost some of your seeds to moisture, and after taking count of everything I had, I'm okay on seeds this year. In fact, I have more seeds than I can use...