Let me tell you how I did this and ask for advice at this point.
In early December I chopped my frozen jolokias, added salt, and placed them in crocks until today. Several times during fermentation I added a bit of water because they are very thin-walled peppers.
Today I "juiced" the pulp in a fruit juicer. Some of the pulp I ran through the juicer twice. That yielded dryer pulp and thicker liquid the second time. I am drying the pulp in my dehydrator. When it is bone dry I will grind it in a (dedicated) coffee grinder into powder.
I put the liquid in a big stainless steel pot, added some water and some vinegar and boiled the pot for a few minutes. The result is a murky liquid with good flavor but enough hotness to stop an elephant. Even a tiny taste sets my mouth on fire. Enough hotness that I wonder how popular or useful it will be. It's just stupid hot.
How can I cut some of the hotness without compromising the flavor? Or is that kind of heat a good thing? I now have eleven quarts of sauce that includes a quart of water and two quarts of vinegar. My plan was to cover the pot and put it in the basement for a week to let it all settle down and then to bottle some of it in woosie bottles and can the rest in quart jars to deal with later.
In early December I chopped my frozen jolokias, added salt, and placed them in crocks until today. Several times during fermentation I added a bit of water because they are very thin-walled peppers.
Today I "juiced" the pulp in a fruit juicer. Some of the pulp I ran through the juicer twice. That yielded dryer pulp and thicker liquid the second time. I am drying the pulp in my dehydrator. When it is bone dry I will grind it in a (dedicated) coffee grinder into powder.
I put the liquid in a big stainless steel pot, added some water and some vinegar and boiled the pot for a few minutes. The result is a murky liquid with good flavor but enough hotness to stop an elephant. Even a tiny taste sets my mouth on fire. Enough hotness that I wonder how popular or useful it will be. It's just stupid hot.
How can I cut some of the hotness without compromising the flavor? Or is that kind of heat a good thing? I now have eleven quarts of sauce that includes a quart of water and two quarts of vinegar. My plan was to cover the pot and put it in the basement for a week to let it all settle down and then to bottle some of it in woosie bottles and can the rest in quart jars to deal with later.
from PA
