RocketMan's Skunk Works, X-15 experimental sauce

RocketMan · Apr 12, 2014

Deep inside the secret facility at The Launch Pad is RocketMan's Skunk Works. This is where new sauce development is conducted and strange and wonderful flavors combine with spicy Hot Peppers to become an explosion, somewhere between an 8 pound Cannon and a Nuclear Warhead on your tongue. Let's take a look at what's currently going on

Starting off is a Jamaican Hot Sauce that is about half way through its fermentation. It includes some very interesting ingredients like Golden Raisins.

Next to that is The Original Fire Mission Hot Sauce (formerly known as Haba-Peno), Yum!

This picture proves that even The RocketMan isn't free from getting a Kahm Yeast

Ground Zero next, this is a sauce made from a blend of peppers that are as hot as a Nuclear Explosion including Trinidad Scorpions and Bhut Jolokias.

I love that color!

Original Fire Mission Hot Sauce, Smoked. This is the same sauce but the Peppers have been given 4 hours smoke over Apple wood

And last of the sauces fermenting is the Original Fire Mission Hot Sauce, Bacon. Where the great taste of Applewood Smoked Bacon has been infused into the original sauce.

Next up is some new spice blend that will come under the heading of The Swashbuckler's Spice Company. First up is Bucaneer

This is a Smoked Jalapeño Powder currently under testing.

I know it's not 10 yet but I need a bump for Part II where we go behind the curtain and see what top secret development is in the works.

Stay tuned campers

RocketMan · Jan 18, 2016

Gotta say, I'm liking the color.

Sizzle Lips · Jan 18, 2016

Nice dark green.......looks good.

SmokenFire · Jan 18, 2016

How's it taste RM?

RocketMan · Jan 22, 2016

All dressed up now.

.

Ozzy2001 · Jan 28, 2016

That looks cool af! Nice work!

tctenten · Jan 28, 2016

RM you really do make some nice labels. Cool color on that sauce too.

RocketMan · Jan 29, 2016

Thanks, The sauce turned out really slammed full of flavor. If I ever use Kale in a sauce again though I'll use less of it. There's so much fiber in it that it take some time getting it separate but it added a really nice flavor to the sauce.

JohnsMyName · Feb 1, 2016

Glad I stopped in and found this, I remember when you started it and was very interested.

Any flavor notes for us RM?

RocketMan · Feb 1, 2016

Starting off it was full on Kale on the nose, couldn't find any hints of the cabbage anywhere. The Kale was followed by the peppers and a lightly lemony after taste. All of the flavors were Very Bold and almost in your face. Planning to check it again next weekend and see how it's getting happy.

RocketMan · Feb 1, 2016

So, I'm trying something, a little experiment in the Skunkworks. With the pressure canner I get for Christmas I can now make and keep homemade salsa. Here's the thing, I want a fermented Salsa and I want the veggies to stay crisp. So I did a little JayTing, that's THP lingo for research, it turns out in the olden days they added tannins through the use of Fresh off the tree Oak Leaves, Grape Leaves, tea leaves basically anything that would add the needed tannins. Today we k ow that adding calcium to the mix will do it and Pickle Crisp is Calcium Chloride in a granular form. So, 2 gallons of salsa are planned, one spicy with Jalapeño and Fresno peppers and a mild version with red, yellow and green bell peppers. I added the Pickle Crisp a riding to package directions of a rounded quarter teaspoon per quart. Going to ferment them for 30 days then process. I'll do a taste test right out of the jar and then Pressure can them, 45 minutes at 15 psi. After processing one jar each into the fridge to cool and we'll see what happens.

Here's some pics of the spicy jar:

Players

Diced up and ready to go

Pickle Crisp

Adding whey and brine

[

Thanks for following, stay tuned for updates

tctenten · Feb 1, 2016

Pretty cool idea. Should be pretty interesting after the 30 day ferment to get your thoughts.

RocketMan · Feb 2, 2016

And the mild

Into the fermentation chamber

So, 30 days from today we'll see whether we have good tasting crisp salsa of some great tasting mush

RocketMan · Feb 3, 2016

Went into the Rocket Room to get something this morning and was met with the most wonderful scent of lemon and garlic. Hope those carry over into the salsa

Ozzy2001 · Feb 3, 2016

Wow. Can't wait to see how those turn out. Sound great.

grantmichaels · Feb 3, 2016

I missed the original post on these ... will be watching this one closely ...

This will be the project that gets me to open up the pressure canner, depending on the results/outcome! :CHEERS:

RocketMan · Feb 28, 2016

It's one month on Tuesday and it's looking and smelling great!

dragonsfire · Feb 28, 2016

Looks good

RocketMan · Feb 28, 2016

Thanks to salsalady, Black Bean and Corn Salsa. This is the Mild batch.

Recipe here: http://thehotpepper.com/topic/16744-easy-black-bean-and-corn-salsa/#entry1267579

30 minutes out of the Pressure canner:

grantmichaels · Feb 28, 2016

neat!

RocketMan · Mar 1, 2016

Black Bean and Corn Salsa, thanks to my wife who got me a pressure canner for Christmas. That's medium on the left and mild on the right.

Next up we see if the experiment with Pickle It worked.