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RocketMan's Burning Prairie Hot Sauce
- Thread starter RocketMan
- Start date
Little update, 10 days I to the ferment and I wanted to post this to show how it looks. A lot if comments have been posted about the mash seeming to seperate. As you can see the mash has lifted out of the brine and there are a lot of air spaces in there. This is trapped CO2 lifting the mash up. Swirling it and gentle shaking will help to release the bubbles and the mash will settle back down some however it won't settle all the way back down till fermentation has finished.
You can also see where some of the brine has leaked out. Completely normal and the whole room smells great
You can also see where some of the brine has leaked out. Completely normal and the whole room smells great
Finished late last night and it really did turn out to be an interesting sauce.
Ph 3.3, good to go
Post fermentation additions
Cooking it up, smells great!
A little whirly twirly
Under pressure
Bottling up
Man what a great color.
I'll be enjoying some of this with lunch today and I'll let you know my thoughts.
Have a great week!
Ph 3.3, good to go
Post fermentation additions
Cooking it up, smells great!
A little whirly twirly
Under pressure
Bottling up
Man what a great color.
I'll be enjoying some of this with lunch today and I'll let you know my thoughts.
Have a great week!
WOW!
This sauce is smack full of flavors that blend well together and yet give subtle hints of their individual character. I've never had Nopales before and so wasn't too sure what flavor to expect from it.
The Spoon Test
Up front the sour of the lime and lactic acid come on strong which finishes with a sweetness and light overtones of Tequilla and what I believe is the Nopalas. The heat is right on there to te Jalapeño / Serrano peppers used. I had to take a second spoon to make sure of the flavors. Consistency is about medium thick, right where I like it to be. It is smoothish with lots of bits of flesh even though I put it through a fine wire sieve. I need to replace my food mill but running it through might help smooth it out some.
Next I had a Chicken Fried Steak with mashe potatoes and Brocolli for lunch so I basically just out it on everything and it was awesome but actually I think my favorite was te Brocolli
Burn time was right at 8 minutes. Overall, I really like this sauce. Next time I think a bit more Tequilla and maybe a bit less lime but more Culantro also. Might even run the Culantro through the ferment.
A few bottles will be going out and I'm hoping they'll post up their thoughts.
Cheers
RM
This sauce is smack full of flavors that blend well together and yet give subtle hints of their individual character. I've never had Nopales before and so wasn't too sure what flavor to expect from it.
The Spoon Test
Up front the sour of the lime and lactic acid come on strong which finishes with a sweetness and light overtones of Tequilla and what I believe is the Nopalas. The heat is right on there to te Jalapeño / Serrano peppers used. I had to take a second spoon to make sure of the flavors. Consistency is about medium thick, right where I like it to be. It is smoothish with lots of bits of flesh even though I put it through a fine wire sieve. I need to replace my food mill but running it through might help smooth it out some.
Next I had a Chicken Fried Steak with mashe potatoes and Brocolli for lunch so I basically just out it on everything and it was awesome but actually I think my favorite was te Brocolli
Burn time was right at 8 minutes. Overall, I really like this sauce. Next time I think a bit more Tequilla and maybe a bit less lime but more Culantro also. Might even run the Culantro through the ferment.
A few bottles will be going out and I'm hoping they'll post up their thoughts.
Cheers
RM
Glad to hear this one turned out! Thanks for the inspiration and taking the time to document all this. I'll keep this in mind when my prickly pears wake up this spring!
Great follow up RM. Nice looking sauce!
Rocketman's Burning Prarie Hot Sauce -an Unofficial Review.
Ingredients: Nopales, Jalapeno, Serrano, Tomatillo, Tequila, Onion, Garlic, and Lime
Label/Packaging: I always like RM's homemade handiwork. Would be kick ass if it would be glossy. Also like the bigger six ounce bottle.
Appearance/Aroma: The appearance is like M.A.S.H. Army Green. It is a bit thick and chunky. Lots of bits and flecks of all the veggies. The aroma is different than I expected. It is not that of a normal verde sauce. I pick up the peppers, and what has to be the nopales first (I have not eaten a lot of cactus). I get a bit of the tomatillo, onion, and garlic. Very little lime smell. I get a little bit of pickled smell, and a little smoke which I assume comes from the tequila.
I have had the pleasure of trying many of Rocketman's sauces now. Yesterday I got a couple of new ones in the mail. I always look forward to it, and this one is no exception. I love verde style sauces, and when you add an ingredient I am not really familiar with such as the nopale, I am very interested.
Taste: At first taste, I get a bit of salt, and a bit of lime, then the sourness of the tomatillo hits. There is a bit of complexity from the ferment, but it is not as pronounced as some other sauces I have had from RM. Maybe because this was a relatively short ferment? The jalapenos and serranos blend perfectly with the garlic and onion and the culantro is there in the after taste.
Consistency: while the cap with the little whole in it is completely unnecessary, and it was a bit tough to get out of the bottle at first. After a couple spoonfuls and some more shaking it is a good medium consistency. I like that for a verde type sauce.
Heat: I would say that this a a good heat level for the type of sauce it is. It is a warm glow kind of sauce, but it is sneaky. If you keep eating it by the spoonful as I am, it will stick with you in your throat for a while. I only get a small amount of burn on the tongue and none on the lips. It seems to be concentrated on the back of my tongue and throat. I would say this is slightly more kick than you get from the average verde which I like.
Applications: This sauce is clearly made for Mexican/Peruvian food, like tacos, enchiladas etc, but I can think of several other uses for it. I think it would make a great chimichurri, and would also be good on seafood such as fish and oysters.
Overall: A good verde sauce with some interesting twists that set it apart. My only critique is that I would like to see just a touch of honey or agave nectar just to balance the tartness JUST A TOUCH, as it is supposed to be tart. Other than that, another winner RM!
Ingredients: Nopales, Jalapeno, Serrano, Tomatillo, Tequila, Onion, Garlic, and Lime
Label/Packaging: I always like RM's homemade handiwork. Would be kick ass if it would be glossy. Also like the bigger six ounce bottle.
Appearance/Aroma: The appearance is like M.A.S.H. Army Green. It is a bit thick and chunky. Lots of bits and flecks of all the veggies. The aroma is different than I expected. It is not that of a normal verde sauce. I pick up the peppers, and what has to be the nopales first (I have not eaten a lot of cactus). I get a bit of the tomatillo, onion, and garlic. Very little lime smell. I get a little bit of pickled smell, and a little smoke which I assume comes from the tequila.
I have had the pleasure of trying many of Rocketman's sauces now. Yesterday I got a couple of new ones in the mail. I always look forward to it, and this one is no exception. I love verde style sauces, and when you add an ingredient I am not really familiar with such as the nopale, I am very interested.
Taste: At first taste, I get a bit of salt, and a bit of lime, then the sourness of the tomatillo hits. There is a bit of complexity from the ferment, but it is not as pronounced as some other sauces I have had from RM. Maybe because this was a relatively short ferment? The jalapenos and serranos blend perfectly with the garlic and onion and the culantro is there in the after taste.
Consistency: while the cap with the little whole in it is completely unnecessary, and it was a bit tough to get out of the bottle at first. After a couple spoonfuls and some more shaking it is a good medium consistency. I like that for a verde type sauce.
Heat: I would say that this a a good heat level for the type of sauce it is. It is a warm glow kind of sauce, but it is sneaky. If you keep eating it by the spoonful as I am, it will stick with you in your throat for a while. I only get a small amount of burn on the tongue and none on the lips. It seems to be concentrated on the back of my tongue and throat. I would say this is slightly more kick than you get from the average verde which I like.
Applications: This sauce is clearly made for Mexican/Peruvian food, like tacos, enchiladas etc, but I can think of several other uses for it. I think it would make a great chimichurri, and would also be good on seafood such as fish and oysters.
Overall: A good verde sauce with some interesting twists that set it apart. My only critique is that I would like to see just a touch of honey or agave nectar just to balance the tartness JUST A TOUCH, as it is supposed to be tart. Other than that, another winner RM!
Thanks JayT, that's just the kind of info I need, a touch of Agave or Honey to off set the tartness a bit, that 's an easy one. sounds like maybe it wouldn't hurt to let it ferment a bit longer too. This one went 45 days but sounds like a 90 day ferment might be more in order.
Thanks Jay!
Thanks Jay!