I finally made my batches of hot sauce from my fall peppers. The Srtiracha ended up being fermented 3+ months - life just got too busy. I also roasted some jalapenos, onions, and garlic on the grill back in September and threw them in the freezer to be made into a hot sauce later.
This was a real bummer of a year for the garden. The weather was so bad for tomatoes and peppers that I was only able to make one batch of salsa and these two hot sauces. Thankfully the beginning of the season was just fine for berries, so I did get a lot of jam put up which saved the year from being a total bust.
On to pictures!
Starting the cooking process. I had already used the immersion blender on both sauces at this point. The roasted jalapeno will need additional blending.
I like a very smooth Sriracha. I de-seed before the ferment and the bacteria breaks down the pepper skins enough that they get liquified quite easily.
I had to change the recipe a bit on this one. The 5 pounds of jalapenos took up a lot more room in the pot than I thought they would. This is a 6 quart pot. I had to transfer some of the sauce to the sriracha pan after I was done processing it so I could get it to the consistency I wanted.
And the finished product! I ran out of woozys
I would actually call the Roasted Jalapeno a pepper sauce rather than a hot sauce. My normal recipe the jalapenos make up about 50% of the solids, but this one I would say is probably 80% jalapenos.
My wife made the comment last night after I was finished that I seemed happier today than I have been. Work has been running me ragged and I think the lack of harvest this fall was really getting to me. There is something deeply satisfying about making hot sauce. I think it might be my favorite hobby.
The work craziness is finally over as of yesterday, good or bad. Now I can start planning on what peppers to plant and which seeds I need to reacquire after this last year's debacle. 92 peppers plants and maybe 100 pods total.
This was a real bummer of a year for the garden. The weather was so bad for tomatoes and peppers that I was only able to make one batch of salsa and these two hot sauces. Thankfully the beginning of the season was just fine for berries, so I did get a lot of jam put up which saved the year from being a total bust.
On to pictures!
Starting the cooking process. I had already used the immersion blender on both sauces at this point. The roasted jalapeno will need additional blending.
I like a very smooth Sriracha. I de-seed before the ferment and the bacteria breaks down the pepper skins enough that they get liquified quite easily.
I had to change the recipe a bit on this one. The 5 pounds of jalapenos took up a lot more room in the pot than I thought they would. This is a 6 quart pot. I had to transfer some of the sauce to the sriracha pan after I was done processing it so I could get it to the consistency I wanted.
And the finished product! I ran out of woozys
My wife made the comment last night after I was finished that I seemed happier today than I have been. Work has been running me ragged and I think the lack of harvest this fall was really getting to me. There is something deeply satisfying about making hot sauce. I think it might be my favorite hobby.
The work craziness is finally over as of yesterday, good or bad. Now I can start planning on what peppers to plant and which seeds I need to reacquire after this last year's debacle. 92 peppers plants and maybe 100 pods total.
