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Please comment on my Hot Sauce recipe > I may have it wrong

Turbota

Turbota

I haven't made any hot sauce yet, but have been looking at various on-line recipes.
 
Can you look at this hot sauce recipe and tell me if you think this sauce will properly ferment in the jar once all these ingredients have been added:
 
I am worried that no fermentation will even take place ... Appreciate your time looking this over and commenting.
____________________________________________________
 
[SIZE=11pt]1/3 cup                        'Thai Dragon' red peppers  (stemmed, seeded and chopped)[/SIZE]
[SIZE=11pt]1/4 cup                        finely chopped onions [/SIZE]
[SIZE=11pt]1 teaspoon                  prepared minced garlic  (from a jar) [/SIZE]
[SIZE=11pt]1 teaspoon                  sea salt / kosher salt  (or any non-iodized salt)[/SIZE]
[SIZE=11pt]1 teaspoon                  vegetable oil [/SIZE]
[SIZE=11pt]1 tablespoon               sugar[/SIZE]
[SIZE=11pt]1 1/2 cups                   water [/SIZE]
[SIZE=11pt]1 cup                           distilled white vinegar[/SIZE]
[SIZE=11pt]_________________________________________________[/SIZE]
 
[SIZE=11pt]1. Remove the stem from each red pepper. Then slit lengthways and remove the seeds. Chop into 4 pieces.[/SIZE]
 
[SIZE=11pt]2. Saute the chopped red hot peppers, onions, garlic, salt, and oil in a saucepan over medium heat for 3 min.[/SIZE]
 
[SIZE=11pt]Caution:[/SIZE][SIZE=11pt]  Do not breathe in the fumes from the saucepan. It has the potential to affect your [/SIZE]
[SIZE=11pt]respiratory [/SIZE][SIZE=11pt]mucous membranes and sending you running like a monkey with it's tail on fire![/SIZE]
 
[SIZE=11pt]3. Add the water and sugar, and heat to a light boil, while stirring occasionally for about 20 minutes, or until [/SIZE]
[SIZE=11pt]the peppers are very soft and almost all of the liquid has evaporated.[/SIZE]
 
[SIZE=11pt]4. Remove from heat and allow the puree to cool to room temperature. [/SIZE]
 
[SIZE=11pt]5. In a blender, add the puree and vinegar. Blend until very smooth. [/SIZE]
 
[SIZE=11pt]6. Taste and season with more salt, if necessary. [/SIZE]
 
[SIZE=11pt]Caution:[/SIZE][SIZE=11pt]  Do not breathe in the fumes from the blender. Same deal as above.[/SIZE]
 
[SIZE=11pt]7. Strain the mixture through a fine mesh sieve, and then transfer to a sterilized glass jar or bottle. [/SIZE]
[SIZE=11pt]Secure [/SIZE][SIZE=11pt]with an airtight lid. (a Mason jar works great for this) [/SIZE]
 
[SIZE=11pt]8. Let the hot sauce ferment at room temperature for at least 1 month before using. [/SIZE]
________________________________________________
 
[SIZE=11pt]Note:[/SIZE][SIZE=11pt]  Make sure you check the hot sauce at least once a week as it is fermenting at room temperature. [/SIZE]
[SIZE=11pt]Loosen the lid of the jar just slightly to let out the gasses that may form inside the jar. [/SIZE]
 
[SIZE=11pt]Note:[/SIZE][SIZE=11pt]  Once fermented, the finished hot sauce can now be stored in the refrigerator for up to 1 year[/SIZE]
 
 
 
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That's more like a finished sauce!
Don't saute the ingredients, that will kill all the bacteria. From the ingredients it looks like you're going wild, which means that you rely on the bacteria already present in the ingredients. Skip the oil until post-processing. The sugar is not really needed - lots of it in the onions and peppers. Don't add the vinegar because that will make it too acidic for the lacto bacteria to survive.
 
There is no real problem in letting the finished sauce settle for some time, but no fermentation will happen :)
 
BTW, was that a recipe you found?
 
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Philip ... Thanks for the reply
 
In my case, I guess all I am trying to do is make something similar to Tabasco or Texas Pete hot sauce.
 
I just noticed that it seems like everyone here pretty much likes to have the pepper paste fermented (I guess to make it taste better).
 
I know most hot sauce has lots of vinegar in it, but if all that vinegar will kill the good bacteria that causes the fermentation, I guess the vinegar would need to be added [after] the fermentation is finished ... (basically, just before the hot sauce is bottled and used)?
 
How about if the hot sauce is not fermented at all?
 
I am just confused with all this
 
Ron,

Philip said:
 
BTW, was that a recipe you found?
Click to expand...
 
 Kind of a combination of various recipes I found ... added a little here, subtracted a little there
 
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I just read that Hot Sauce 101, but the OP doesn't mention anything about fermenting in it.
 
He talks about bad bacteria that can cause big problems, and states that the sauce should be bottled while hot to further prevent to sauce from going bad, but again, no mention of fermenting anything.
 
I'm still lost here .... Again, I am just wanting to make a hot sauce like Tabasco brand, or any of those other store bought hot sauces. Will fermenting this make my homemade hot sauce any better? 
 
And if so, I guess you would want to ferment the hot peppers first, and then after it's fermented, boil it along with the rest of the ingredients (along with adding the vinegar)? This would also stop the fermentation process prior to bottling up your hot sauce.
 
Am I way off here?
 
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Hey Turbota,

Couple mod things:

1. Loose the oil, will cause the sauce tongi bad quicker, and vinegar, not needed if fermenting

2 chop up the rest of the Ingredients and put into a jar.

3. Might want to consider some carrots to give the sauce some considtency.

4. Increase salt to 2 Tablespoons.

5. Don't cook anything prior to fermentation unless using a starter.

Let this ferment minimum of 45 days. Vinegar is not needed in fermented sauces because the fermentation process makes Lactic Acid which takes the place of the vinegar.

When time is up process as per Hot Sauce 101 instructs. If your adding the sugar for a touch of sweetness then you need to add it after fermentation .
 
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Folks ... I really appreciate the help you have given me. I read through the Fermenting Pepper 101 and got a lot of useful info. I will also read 'Rocketmans' info too.

I am thinking that fermenting this whole thing will make for better hot sauce than just boiling it up and bottling it for use.

Here is my latest recipe that I think gets me a lot closer to what you folks are doing:

_________________________________________________

1/2 cup Thai Dragon red peppers (stemmed and seeded)
1/4 cup chopped onions
1 teaspoon prepared minced garlic (from a jar)
1 teaspoon sugar
1 tablespoon sea salt
1/2 cup water
2/3 cup rice vinegar
_________________________________________________

Remove the stem from each red pepper. Then slit lengthways and remove the seeds.

Place the red peppers, onions, and garlic and sugar into a blender, and blend until very smooth. A little water may be added in order to make blending the mixture easier.

Caution: Do not breathe in the fumes from the blender. It has the potential to affect your respiratory mucous membranes.

Once completely blended, remove the red pepper mixture from the blender and place it into a sterilized Mason jar. Pack the mixture in tightly. Leave a minumum of 3" space on the top of the jar.

Mix 1/2 cup of water and 1 teaspoon of salt. Insure the salt is completely dissolved in the water.

Pour the salt water over the top of the red pepper mixture. This should now leave at least a minimum of 2" space on top of the jar.

Lightly screw the jar lid on, so the gasses from the fermentation can still escape while fermenting. Do not completely tighten the lid.

Ferment for 45 days in a warm room environment away from sunlight.

Pour the fermented red pepper mixture and the vinegar into the blender, and blend until smooth. Add a little water as needed until the desired consistency is achieved.

Pour the red pepper sauce into a pot and bring to a very slow boil over medium heat for 30 minutes.

Add more water as necessary to achieve the desired final consistancy.

Caution: Do not breathe in the fumes from the pot while heating.

Remove from heat and pour into a sterilized Mason jar while still hot.

Note: The finished hot sauce can now be stored in the refrigerator for up to 1 year.

.
 
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Turbato, your last revision sounds pretty good.  Why use garlic from a jar?  It often contains preservatives, etc.  Just toss in a couple cloves and have at it!  Half the fun of making sauces is winging it...unless you want to be able to replicate it exactly later.  Then you would want to measure all your ingredients by weight.  Cups is pretty good (better than "1 medium onion"), but there can still be variations from batch to batch if some onions are diced smaller than the previous batch. 
 
Anyway, getting off on a tangent there... :lol:...  It looks like your recipe will give you an end product of about 1.5 cups.  That's, like, one large bottle of hot sauce.  If you're going to all the trouble to fuss with this, check it, burp it, mash it... make it worth your while and at least double it the recipe and use a quart jar, or even triple it and use a couple jars.   
 
Tabasco brand IS a fermented product,  They macerate the chiles with water for several days, then pack the mash into barrels, lid the barrels and then cover the top with a couple inches of salt.  And that's how it sits for 3 years.  Then it's mixed with vinegar and bottled.
 
Have Fun, :welcome: and Post Pics!!!  (we love pics!!!)
 
salsalady 
 
 
BTW- side note- the word "mash" in reference to chiles does not automatically refer to a fermented product.  A mash is strictly speaking a reference to consistency.  A lot of people AssUMe it means fermented, but it doesn't.
 
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salsalady .... thank's for the info. I might make a larger batch at that.

Right now, I am just waiting for my peppers to grow. Just trying to get my head together as how to properly make this hot sauce while I still have lots of time. I am thinking those Thai Dragon (Bird) peppers will be pretty good. Plenty hot anyways.

You know, RocketMan suggested that I add the sugar after the fermentation. I was thinking that adding it in before might speed up the fermentation a little. Of course too much sugar, and we would have red pepper flavored liquor! :)

And of course, the fermentation will take the sweetness away ... I think I will take RocketMan's advise!
 
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RM is the resident fermentation guru.  Just realizing the differences in the processes will help you figure out what avenue you'd like to do. 
 
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Turbota said:
salsalady .... thank's for the info. I might make a larger batch at that.

Right now, I am just waiting for my peppers to grow. Just trying to get my head together as how to properly make this hot sauce while I still have lots of time. I am thinking those Thai Dragon (Bird) peppers will be pretty good. Plenty hot anyways.

You know, RocketMan suggested that I add the sugar after the fermentation. I was thinking that adding it in before might speed up the fermentation a little. Of course too much sugar, and we would have red pepper flavored liquor! :)

And of course, the fermentation will take the sweetness away ... I think I will take RocketMan's advise!
Click to expand...
 
Not Red Pepper Liquor, we're not using yeast in this process we're using Bacteria so you'll wind up with more Lactic Acid. In the fermentation process the bacteria eat the sugars to create Lactic Acid much as the yeast do to create alcohol. So, if you wanted a degree of sweetness in your sauce you'd have to add the sweet after the fermentation. 
 
I would also rethink using plain white sugar and try to find a natural sweetener that will add to your flavor profile. There are many sweet ingredients that can take your sauce from good to awesome. Aside form fruits there's Honey, Agave Nectar etc... just try to imagine how you want your sauce to taste and then what ingredients will add to that profile.
 
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[SIZE=11pt]Well, after all the suggestions I have received ... here is Ver. 3[/SIZE]
[SIZE=11pt]__________________________________________________[/SIZE]
 
 
[SIZE=11pt]1 cup                           Thai Dragon red peppers  (stemmed, seeds removed and chopped)[/SIZE]
[SIZE=11pt]1/2 cup                        Jalapeños peppers  [/SIZE](stemmed, seeds removed and chopped)
[SIZE=11pt]1/3 cup                        chopped onions [/SIZE]
[SIZE=11pt]1/4 cup                        shredded carrot[/SIZE]
[SIZE=11pt]3 cloves                       minced fresh garlic  [/SIZE]
[SIZE=11pt]2 teaspoons                sea salt[/SIZE]
[SIZE=11pt]1 teaspoon                  sugar[/SIZE]
[SIZE=11pt]1 cup                           bottled drinking water[/SIZE]
[SIZE=11pt]1/2 cup                        rice vinegar [/SIZE]
[SIZE=11pt]_________________________________________________[/SIZE]
 
 
[SIZE=11pt]1.[/SIZE][SIZE=11pt]  Remove the stem from each pepper. Then slit lengthways and scrape out the seeds. Chop.[/SIZE]
 
[SIZE=11pt]2.[/SIZE][SIZE=11pt]  Place the peppers, onions, carrot, garlic, sea salt and bottled water into a [/SIZE][SIZE=11pt]mixing bowl and blend. [/SIZE]
 
[SIZE=11pt]3.[/SIZE][SIZE=11pt]  [/SIZE][SIZE=11pt]Pour the pepper mixture into a sterilized Mason jar, leaving a minimum of 2" air space on the top [/SIZE]
[SIZE=11pt]of the jar. Tighten the jar lid. [/SIZE]
 
[SIZE=11pt]4.[/SIZE][SIZE=11pt]  [/SIZE][SIZE=11pt]Once a week, momentarily, loosen the jar lid to let the gasses escape and then re-tighten the lid.[/SIZE]
 
[SIZE=11pt]5.[/SIZE][SIZE=11pt]  Ferment for 40 days in a warm room environment away from sunlight.[/SIZE]
 
[SIZE=11pt]6.[/SIZE][SIZE=11pt]  Pour the fermented pepper mixture, vinegar and 1 teaspoon of sugar into the blender. Blend until     [/SIZE]
[SIZE=11pt]smooth. Add a little water as needed until the desired consistency is achieved.[/SIZE]
 
[SIZE=11pt]Caution:[/SIZE][SIZE=11pt]  [/SIZE][SIZE=11pt]Do not breathe in the fumes from the blender while blending. [/SIZE]
 
[SIZE=11pt]7.[/SIZE][SIZE=11pt]  Pour the pepper sauce into a pot and bring to a very slow boil over medium heat for 20 minutes.[/SIZE]
 
[SIZE=11pt]8.[/SIZE][SIZE=11pt]  Add more water as necessary to achieve the desired final consistency of the hot sauce.[/SIZE]
 
[SIZE=11pt]Caution:[/SIZE][SIZE=11pt]  [/SIZE][SIZE=11pt]Again, do not breathe in the fumes from the pot while heating.[/SIZE][SIZE=11pt] [/SIZE]
 
[SIZE=11pt]9.[/SIZE][SIZE=11pt]  After cooking, pour the hot finished sauce though a sterilized small fine wire mesh sieve and into [/SIZE]
[SIZE=11pt]a sterilized Mason jar. Mashing the sauce through the sieve will allow most all of the sauce to pass through [/SIZE]
[SIZE=11pt]the sieve, and only the heavy pulp will remain .. Discard this remaining pulp.[/SIZE]
 
 
[SIZE=11pt]Note:  The finished hot pepper sauce can now be stored in the refrigerator for up to 1 year.[/SIZE]
 
[SIZE=11pt]_________________________________________________[/SIZE]
 
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Ok, recipe looks good. The only change I might make to it would ab to increase Salt to 1 tablespoon, change the sugar to Brown Sugar and only add the Rice Vinegar to it if the Ph is still above 4.0. 
 
On a 40 day ferment I can almost promise you it's going to be below that though, probably around 3.5.
 
Oh the last thing is this and on here it's the most important, well to us anyways.
 
Take lots of pictures and post them and the process up so we can follow. Look at some of the other sauce threads and you'll see what we mean. We just have to have our pepper porn :)
 
RM
 
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I wish I could remember 100% but I think Tabasco sauce is made with 5% salt but here's a video on it..  I seen a much better one that explained a lot more on how to make Tabasco sauce. I think it also after the fermentation process of 3 years,, add 80% vinegar to 20% pepper mash, I have it wrote down some were but my desk is like my mind, I know the info is there just were!!  
 
 
 
http://www.youtube.com/watch?feature=player_embedded&v=aaoo7w28s3o#!
 
 
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Mr Hill .... Good video
 
Thanks :)
______________________________
 
BTW ... I had read a post someone made here on the forum that stated his pepper sauce had a metallic taste which he didn't like.
 
In that video, it was stated that too much air getting to the mash when it's fermenting will produce a metallic taste to the finished product.
 
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