Sauce from unripened green tabascos

[TnTom]

Im thinking since I'll have a lot of green peppers this season, were going to frost in the next few days so Im thinking to go ahead and pick them all and put some in a bag to see if they ripen but the bulk I;d like to try to ferment in the green stage.

Is there anything special that I would need to be aware of using the non-ripe peppers? I'm thinking I'll use the yogart whey as my starter and maybe chop up some carrot, onions, garlic and maybe some raisins in the mash. Is there any reason I could not omit salt altogether? I would even like to consider some sugar maybe brown sugar.

 

[LUCKYDOG]

can you cover them or if they are in pots move them ? Your getting frost already in the south? I thought us New Englanders would see that before you

 

[RocketMan]

Salt serves to keep the nasties out till the fermentation process can start. If you don't add any salt your only taking a greater chance of getting an infection in the mash.

Adding Sugar, as sugar is the food of the lactobacillus. Adding sugar to the fermentation jar will not give you a sweeter sauce as it will be eaten and converted to Lactic Acid. If it did anyting it might give you a bit more lactic acid.
CM, any thought's on this?

Assuming that using green tobascos would be like using green jalapenos it whould be a good sauce. Keep in mind that when you use a fruit in a fermentation your going to be left woth the taste of the fruit however there will be no sweetness with it. In my Jamaica Me Hot Sauce I use Golden Rasins, Sweet Potato and Pineapple and all of those flavors are discernable in the sauce however it is not a sweet sauce. You can read through where other's on this Forum have reviewed it to get an idea of what it's like.

Hope that helps.
Cheers,
RM

 

[muskymojo]

can you cover them or if they are in pots move them ? Your getting frost already in the south? I thought us New Englanders would see that before you

+1 You should have plenty of growing time left if you just cover the plants when it frosts. I'm sure a sauce made with ripe peppers would be worth the wait.

 

[TnTom]

I'm not expecting it will be a hard frost but today sure feels like a Autumn day. I will go ahead and throw a sheet over them just to be on the safe side. Still I doubt there is enough time left for what still green to ripen.

 

[PIC 1]

TnTom,...I've washed and partially slit the Tabasco peppers open, then taking a wine bottle and stuffing it with the peppers then filling with hot vinegar , when the liquid cools down it gets corked, wrapped in foil in and placed in the cellar for a couple months...
pretty good taste.....especially in a Bloody Mary or on Huveos Rancheros,
This year I'm up to my "beak" in bird peppers and I'll do the same with those...

 

[TnTom]

TnTom,...I've washed and partially slit the Tabasco peppers open, then taking a wine bottle and stuffing it with the peppers then filling with hot vinegar , when the liquid cools down it gets corked, wrapped in foil in and placed in the cellar for a couple months...
pretty good taste.....especially in a Bloody Mary or on Huveos Rancheros,
This year I'm up to my "beak" in bird peppers and I'll do the same with those...

Huveos Rancheros my favorite (a good Bloody Mary is right up there to)!I do just that. Thanks