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Neighbors Peppers Sauce

RocketMan

RocketMan

So my neighbor broughtr over a bunch of peppers. He said they were Cayannes but they look to me like serannos and maybe a jalapeno.

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So naturally I added some carrots, half a red onion, 2 cloves of garlic and just for fun some Rosemary I just cut, fresh parsely, thyme and sage, and 2 roma tomatoes and into the fermenter they went:

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going to give it 45 days and see what I have.

Cheers,
RM
 
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For the fermenting porocess I added enough salt to delay the nasties and added my hooch as I normally do to kick start the fermenting process. I had some bubbling action starting after about 2 hours. When I make the final sauce though your right a little lime might be a good flavor addition. I had one of those peppers on a pizza about a week ago and they were darn hot. Can't wait till it's done.
 
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RocketMan said:
For the fermenting porocess I added enough salt to delay the nasties and added my hooch as I normally do to kick start the fermenting process. I had some bubbling action starting after about 2 hours. When I make the final sauce though your right a little lime might be a good flavor addition. I had one of those peppers on a pizza about a week ago and they were darn hot. Can't wait till it's done.
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So you think it is ok to open your airtight to get a taste here and there? i was wanting to, but i got worried i maight get nasties in there. Just wondering your thoughts. Thanks
 
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NO!!!!!!! :cool:
I never open my fermenter till it's time to finalize the sauce. The CO2 builds up and an oxygen free environment means no nasties. Avoid the temptation to open it. When you want a taste taste one of your favorites and imagine how great your new sauce will taste when it's done.

Cheers,
RM
 
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It will be hard, but will not open. What about if i see any of the white yeast growing on top in the jar? I am guessing just leave it until it is time to open my jar. Thanks RM
 
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Fermenting sauce? OMG! I learn the coolest stuff here! I have like 487 questions right now!!! I want to get into some of that. I'll research a little before I start asking dumb questions.
Those peppers look like preemee Jalapenos to me.
 
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So I've been thinking about this one for a couple of days and I think when I do the final processing on this sauce I'm going to add some Tomatillos and a touch of lime juice for flavor as teh ph will already be low from the fermentation process. I think I'm going to call it "That Green Stuff" Then when someone at the table says, "Hey, lemme get some ah that green stuff." everyone willknow what they're talking about.

Cheers,
RM
 
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Ok pepperheads here it is

A last look at the fermentation
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First I blanched and peeled some tomatillos
prepped removed stems and cut an X in the bottom
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Place in boiling water for 90 seconds
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Then into ice water till cool
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Sauce after blending simmering for 20 minutes
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Made 6 bottles
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Labeled
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Yummy but not ad much heat as I thought it would be.

Cheers
RM
 
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from the looks of it, you have liquid covering your solids. I just added salt by weight, then some whey. I never topped it off with h2o. will that be ok or do you recommend covering it with H2O? I also do not see ant yeast that formed. I am hoping mine turns like good. I am still not sure what to mix with my finished mash. And still have a lot of peppers in my garden. I may do a jar of a little bit of everything in it. Do you recommend fermenting the hot peppers with other things?
 
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I always make sure that I have enough water added to cover my veggies. You can also do a more dry mash allowing the salt to draw the liquid out of the ingredients. I've seen ChiliMonsta talk about it but haven't done one myself. As to what to put in the mash, I always mash all of my ingredients. Except for one of them where I hold only one out to add just a touch if sweetness to it at the end. Yeast forming from what Ive seen in my mashes is kind of a hit and miss thing. I've seen it in a couple of my mashes and not seen it in the same mash the next time I made it. ChiliMonsta or DigginDogFarm might be able to give us some more info on it as they have dellt with it more than I.
 
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This morning I felt like some breakfast tacos and thought it would be a good test for That Green Stuff. Sauted some onions and green bell peppers. Added 4 beaten eggs and some shart cheddar cheese. Slapped it on a tortilla and sauces it up and it was gooooooooood!

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Still not as hot as I'd have liked it. If I make it again I think I'll add more peppers and some cilantro.

Cheers,
RM
 
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