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]
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]
