My first Butch-T hot sauce

[hot stuff]

Well I put 6 sandwich bags of frozen Butch-T's through the food processor. I added some salt and some hooch ala sourdough bread recipe. I ended up adding some half n half water/vinegar b/s it wasn't much a slurry and I really don't want my first batch to go bad. But it only only half a cup. I'd rather have a vinegar taste than let it go bad. Now I'm waiting for my ball qt. canning jars to come to a boil. I'll probably do my Chapeu de Frade and Aji Amarrillo today as well. I need to clear out the freezer of peppers to make room for some food to put peppers on. Pictures to follow.

 

[sicman]

sounds good ,cant wait to see pics

 

[JayT]

Yeah, let's see it!

 

[hot stuff]

 

[patrick]

Let the bubbling begin!! How long do you plan on letting it sit HS?

 

[hot stuff]

You know, I don't know. I was planning on treating it like beer. Let it start to bubble and when the airlock ceases to push out any air in any determinable time, it's time to bottle. Although I think next time I'm letting the peppers defrost before pulverizing them.

 

[PIC 1]

Let us know how the "hootch" turns out in your fermentation

Greg

 

[RocketMan]

You know, I don't know. I was planning on treating it like beer. Let it start to bubble and when the airlock ceases to push out any air in any determinable time, it's time to bottle. Although I think next time I'm letting the peppers defrost before pulverizing them.

Fermenting Beer it's easy to see when the bubbling stops but it's not so easy to tell the with peppers. alot of time the bubbler will stop but there's still work going on inside it's just not as vigorus. I always give my mashes a min of 45 days but I think the min I would really let anything go is 30 days. Get a good fermentation that way and a bit of aging to improve the flavor even more.

 

[hot stuff]

Here's the final product: Hot Stuff's Heavenly Hot Sauce #17. I tested the ph and it went down to 3.8.

 

[Steve5000]

Looks damn good

 

[hot stuff]

Thanks!

 

[chilliasylum]

looks good mate i might have to make a batch up

 

[cory_huck]

HS, did you need my address bud?

 

[Beelzeboss]

looks good man, how is it?

 

[hot stuff]

Well for one, it's hot. duh, yeah I know. Sour, citrusy with a bit a sweet taste. Just kind of explodes in the mouth.

 

[Jamison]

Thats awesome man. I bet ya that shits hotter than hell. I need to learn that process.

 

[hot stuff]

It over in the hot sauce section.

 

[piscal3]

Looks great!!!

 

[loafers]

Well for one, it's hot. duh, yeah I know. Sour, citrusy with a bit a sweet taste. Just kind of explodes in the mouth.

How does the butch T flavor respond to fermentation? Seems like it would be a pretty natural match.

 

[hot stuff]

How does it respond? I would say it responds great. But I think a lot has to do with it being pulverized. All the flavors from all the parts are blended together. Sitting and fermenting it just makes it more so.

How does it respond? I would say it responds great. But I think a lot has to do with it being pulverized. All the flavors from all the parts are blended together. Sitting and fermenting it just makes it more so.