Here is the ferment I finished yesterday.
Recipe step by step:
You need:
1 half gallon (64oz) mason jar, airlock, large mouth band and,
1 pound red ripe jalas or fresnos or hungarian finger hots (this batch done w jalapenos) - stemmed
8 ounces habaneros - stemmed
1 pound carrots - trimmed
1 pound onions - quartered
6 ounces of garlic cloves - skinned
40 grams of canning or pickling salt (my scale does both grams and ounces. 40 grams = 1.41 ounces)
1. Trim and stem your ingredients. Be smart and wear gloves. I use our meat scissors to stem the peppers and cut them into smaller pieces.
2, Throw everything into the food processor and press play (note this recipe amount requires 2 batches in normal sized food processor)
3. Add salt while machine is running
4. Pour out mash into large bowl and mix well - look for any larger chunks and grind em up fine
5. Spoon into sanitized jar and seal with airlock
6. Wait about 4 weeks. Monitor mash throughout that time period to make sure its doing all the right things.
Total time needed: About 10 minutes to stem and trim, about 10 minutes to process and jar. Zero to kickass in 20 minutes!
Provided everything went right* this fermented mash can then be moved to the fridge as is after 4 weeks. You can spoon pure lovely joy outta the jar for however long it takes you to finish it OR you can take the whole batch and cook/food mill/cook/blend/bottle into hot sauce as so many around here like to do (myself included). This recipe usually makes about 70 or so ounces, which will fill one 1/2 gallon mason jar all the way with a little left over to enjoy until the batch is ready. Enjoy!
Photos:
The players:
the blended mash after food processor:
jarred up and ready to chill:
In four or so weeks this will be a complex and wonderful product with nice immediate hit of heat followed by some sweetness from the carrot and savory from the garlic and onion - with a good lasting burn. I'd say non chile heads will think this is just about fire, whereas we'd call it a 4 or 5 on a ten point scale. Feel free to substitute your favorite peppers but try to keep the ratios roughly the same as the recipe is well balanced as is.
*Save yourself some frustration and read up on the fermenting thread before you start in order to keep your ferments from going south. The info here on THP helped me immensely when I was first starting out. Always use common sense and good sanitation along with your eyes and nose!
Recipe step by step:
You need:
1 half gallon (64oz) mason jar, airlock, large mouth band and,
1 pound red ripe jalas or fresnos or hungarian finger hots (this batch done w jalapenos) - stemmed
8 ounces habaneros - stemmed
1 pound carrots - trimmed
1 pound onions - quartered
6 ounces of garlic cloves - skinned
40 grams of canning or pickling salt (my scale does both grams and ounces. 40 grams = 1.41 ounces)
1. Trim and stem your ingredients. Be smart and wear gloves. I use our meat scissors to stem the peppers and cut them into smaller pieces.
2, Throw everything into the food processor and press play (note this recipe amount requires 2 batches in normal sized food processor)
3. Add salt while machine is running
4. Pour out mash into large bowl and mix well - look for any larger chunks and grind em up fine
5. Spoon into sanitized jar and seal with airlock
6. Wait about 4 weeks. Monitor mash throughout that time period to make sure its doing all the right things.
Total time needed: About 10 minutes to stem and trim, about 10 minutes to process and jar. Zero to kickass in 20 minutes!
Provided everything went right* this fermented mash can then be moved to the fridge as is after 4 weeks. You can spoon pure lovely joy outta the jar for however long it takes you to finish it OR you can take the whole batch and cook/food mill/cook/blend/bottle into hot sauce as so many around here like to do (myself included). This recipe usually makes about 70 or so ounces, which will fill one 1/2 gallon mason jar all the way with a little left over to enjoy until the batch is ready. Enjoy!
Photos:
The players:
the blended mash after food processor:
jarred up and ready to chill:
In four or so weeks this will be a complex and wonderful product with nice immediate hit of heat followed by some sweetness from the carrot and savory from the garlic and onion - with a good lasting burn. I'd say non chile heads will think this is just about fire, whereas we'd call it a 4 or 5 on a ten point scale. Feel free to substitute your favorite peppers but try to keep the ratios roughly the same as the recipe is well balanced as is.
*Save yourself some frustration and read up on the fermenting thread before you start in order to keep your ferments from going south. The info here on THP helped me immensely when I was first starting out. Always use common sense and good sanitation along with your eyes and nose!
Finely strained that should come out a LOT like Texas Pete only better I'd imagine. Please be sure to update with pics of your process and thoughts on the recipe! 
