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fermenting TheGreenChileMonster Ferments Some Sauce

Thegreenchilemonster

Thegreenchilemonster

Last November, right before a frost, I pulled all of the rocoto pods off of my plants. I then made a mash with rocoto pods and salt only.
 

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Sorry to hear the bad news cone9, best wishes to you and your pooch.
 
 
Thegreenchilemonster said:
Yeah, for sure...except for all of those those pesky black Pube seed husks floating around in there. I'll use my fine mesh strainer to rid the sauce of most of that once it it is done fermenting again
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I deseed my pubes prior to freezing, or using in a sauce. Needless to say it is a huge PITA!!!
 
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cone9 said:
 
Sorry I did not respond sooner.  I just saw this.  It has been a difficult weekend.  We found out Thursday that our dog has a nasty cancer and will likely not live very long.  I am not dealing with it with much grace.
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I'm really sorry to hear that, man. I would have a tough time dealing with that too.

I lost my precious best friend of 13 years, only 9 months ago. My wife still won't even consider another pup.

My bro and I, on a trip to Virginia Beach a year or so, before he passed. My aunt gifted me this painting, that she painted after hearing of my loss.
 

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Shorerider said:
Sorry to hear the bad news cone9, best wishes to you and your pooch.
 
 
 
I deseed my pubes prior to freezing, or using in a sauce. Needless to say it is a huge PITA!!!
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I usually deseed mine too, but I was dealing with a pile of Pubes of epic proportions. Half would have probably rotted, by the time I deseeded this pile. The red ones in this batch of mash are in the far upper left of the pic, BTW. Most aren't even in this picture. It was hard to get all the Pube pods into the group shot.
 

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SmokenFire said:
 
Sorry to hear that my friend.  Godspeed.
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The Hot Pepper said:
Sorry to hear that cone9.
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Shorerider said:
Sorry to hear the bad news cone9, best wishes to you and your pooch.
 
 
 
I deseed my pubes prior to freezing, or using in a sauce. Needless to say it is a huge PITA!!!
Click to expand...
 
 
Thegreenchilemonster said:
I'm really sorry to hear that, man. I would have a tough time dealing with that too.

I lost my precious best friend of 13 years, only 9 months ago. My wife still won't even consider another pup.

My bro and I, on a trip to Virginia Beach a year or so, before he passed. My aunt gifted me this painting, that she painted after hearing of my loss.
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Thank you all for you concerns.  I really should not have mentioned that here...it just sort of came out in the moment.
 
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So, I had an idea for a sauce, using some dried peppers from the garden. I had a certain flavor in mind, and I nailed exactly what I had envisioned. Aside from what is shown in the pics, I did also add 10 cups of an all rocoto ferment from last season, some white vinegar, 6 bananas, 4 peaches, and a few handfuls of dried apricots.

I ended up with 5 gallons of absolutely fantastic sauce

The guava/cashew apple combo is spectacular, with an initial hit of burn on the tongue, followed by a pleasant, long lasting mouthburn. The Chinense/Pubescens/Baccatum/Annuum combo worked really well.

I figure I'll fill a good 120-130 woozys. I'll ask my wife to design the labels, since she does such a good job with it.
 

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The Hot Pepper said:
And the name of the sauce is...


Bodega
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I'm assuming you're mentioning that name, due to the extensive list of ingredients. If so,

The ingredient portion of the label is going to be pretty ridiculously long, if I list every variety of pepper, along with the non pepper ingredients. I'll probably just list "peppers" in the ingredients list, but name the sauce something that alludes to the heat/flavor, and label it as very hot sauce.
 
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MikeUSMC said:
Sauce sounds awesome, TGCM! Dude, that's literally 10x the size of the biggest batch I've ever made (12 bottles)

:cheers:
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It's the biggest batch I've ever made at once. Thankfully it came out just right. I did have to make a dash to the John from eating 10-12 spoonfuls of it while testing the sauce along the cooking process I probably shouldn't have eaten so much sauce on an empty stomach, while drinking beer.

I may make a more mild, all Pubescens sauce in a few weeks, to clear out my freezer, and the remainder of the Pube mash from last season.
 
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Thegreenchilemonster said:
It's the biggest batch I've ever made at once. Thankfully it came out just right. I did have to make a dash to the John from eating 10-12 spoonfuls of it while testing the sauce along the cooking process I probably shouldn't have eaten so much sauce on an empty stomach, while drinking beer.

I may make a more mild, all Pubescens sauce in a few weeks, to clear out my freezer, and the remainder of the Pube mash from last season
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Way too funny!    Perhaps you should call the sauce "Beer Run" - but best to not explain the name on the label.
 
Fantastic ingredient list.  When I retire, I'm moving down the street from you so I can follow along on your shopping forays.
 
Don't you just love envisioning your sauces and then making it happen with a bit of guidance from your memories of previous sauce efforts?
 
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Im curious to know why people go the route of blending the peppers first? Ive been making pepper ferments for around 6 months. I always just cut the peppers in half and any veggies that i want, I normally quarter them.
 
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cone9 said:
 
 
 
 
 
 
 
Thank you all for you concerns.  I really should not have mentioned that here...it just sort of came out in the moment.
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Mine is 11 and has some cancer or something in her. She has been bleeding for like 6 months. I imagine one of these days I will be digging a hole. They sure do become part of the family
 
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cone9 said:
 
Way too funny!    Perhaps you should call the sauce "Beer Run" - but best to not explain the name on the label.
 
Fantastic ingredient list.  When I retire, I'm moving down the street from you so I can follow along on your shopping forays.
 
Don't you just love envisioning your sauces and then making it happen with a bit of guidance from your memories of previous sauce efforts?
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Great sauce name! More like "Beer Runs"

Yeah, it definitely is a good feeling to improve upon my sauces batch after batch.
 
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I picked a handful of peach bhuts this morning, and I whipped up a sauce with them, fresh apricots, white peaches, and citrus. I also used a tad of white vinegar to drop the PH, and a bit of salt. The sauce came out fantastic. I'm sure it will be getting drizzled on some fish tacos very soon
 

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