New Reaper Hot Sauce

[hot stuff]

So the bottom is some reapers I had in the freezer, about a sandwich bag full of them. I salted them down. Then I added a sliced onion and salted it. I've had great success with onions in my hot sauces. I followed that with a globe of garlic sliced because who doesn't like garlic. Finally I added several carrots sliced and salted all of them down. I used my masher from my sieve to push everything down and let it sit for an hour to draw out the juices from all these veggies. Then I added enough water to cover them up and place a couple of flat glass disc I have for ferments.

I've never used carrots before in a hot sauce or ferment but I've seen a lot of recipes using them. I figure, why not. The garlic and the reapers should substantially cover up any carrot taste. Well see how the ferment goes.

 

[dragonsfire]

Looks great

 

[hot stuff]

Thanks.

 

[SmokenFire]

It does indeed look good hs!  You'll find the carrots will not be noticeable in final taste but they will lend some bulk and a touch of sweetness to the batch.  How long are you going to let the ferment run?

 

[The Hot Pepper]

I've had sauces where you can taste the carrots. Depends on how many used.

Example: http://www.iburn.com/Intensity-Academy-Hot-Squared-p/hot-squared-hot-sauce.htm

 

[hot stuff]

It does indeed look good hs!  You'll find the carrots will not be noticeable in final taste but they will lend some bulk and a touch of sweetness to the batch.  How long are you going to let the ferment run?

Probably at least 3 months unless I notice the action considerably slowed down before then. I used about 4 small carrots.

 

[hot stuff]

I've had sauces where you can taste the carrots. Depends on how many used.

Example: http://www.iburn.com/Intensity-Academy-Hot-Squared-p/hot-squared-hot-sauce.htm

Interesting. I think onions and garlic outweigh the carrots in this batch. More carrots than reapers though.