-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
fermenting TheGreenChileMonster Ferments Some Sauce
- Thread starter Thegreenchilemonster
- Start date
grilled shrimp
grilled fish
hush puppies
fish on a bun
totally a seafood sauce
grilled fish
hush puppies
fish on a bun
totally a seafood sauce
For sure! The citrus/fruit combo would work well with just about any seafood. I blanched and peeled the skins off of the fruit, so it is a really smooth sauce.The Hot Pepper said:
Thanks! That's one of the reasons I like growing peach bhuts. I can make light colored sauces, but still keep that great bhut flavor/burn.cone9 said:
cone9
eXtreme
Thegreenchilemonster said:
I do the same thing...and with 7 Pot Whites and White Lightning Bolts as well. I really like the color of the light colored sauces, so I use peeled Bosc pears and/or white peaches and/or parsnips
Don't get me wrong - I love cauliflower, but I let that cloud my judgement and think it would be good in a hot sauce.
What the hell was I thinking?
After tasting some of Warrantman's Arson, I got inspired to make a peach bhut salt. Initially I was going to do a test batch, with a handfull of pods, then I decided F it, and used a bunch more.
I blended the fresh pods with some fresh squeezed lemon juice, and a bit of vinegar. I then mixed the blend with some coarse sea salt, and threw it on a plate, in my dehydrator for a day and a half.
I'm very pleased with the end result! Great burn, flavor, and color.
I blended the fresh pods with some fresh squeezed lemon juice, and a bit of vinegar. I then mixed the blend with some coarse sea salt, and threw it on a plate, in my dehydrator for a day and a half.
I'm very pleased with the end result! Great burn, flavor, and color.
Attachments
I just took these two piles of chiles, and blended them up with some salt, and a touch of water to facilitate the blending process.
One batch is all peach bhut SS, the other is all peach bhut×coyote zan white.
I ended up with two half gallon jars of mash, slapped some airlocks on them, and will be tucking them away in the closet to ferment for a while.
One batch is all peach bhut SS, the other is all peach bhut×coyote zan white.
I ended up with two half gallon jars of mash, slapped some airlocks on them, and will be tucking them away in the closet to ferment for a while.
Attachments
I figured I might as well ferment some rocotos as well. I blended some of these pods up with salt only, no need for any drizzles of water, since they are so ridiculously juicy. This mash will sit out of sight for a while, and make a delicious sauce in a few months/years.
Attachments
For sure! That peach bhut SS mash is INSANELY hot! I accidentally spilled some on my hand while filling up a jar, and didn't wash it off right away. That hand was burning all day yesterday.MikeUSMC said:Wow! Killing it, dude
Those are gonna be bangin'!
Well, I woke up early this morning to a loud crashing sound, and scanned my house to figure out what it was. As I entered my guest bedroom, I noticed a strong pepper smell eminating. I slid open the closet door to find this had happened
Looks like that fermentation really kicked in fast! It blew the airlock right off the top. The fermentation pushed mash through the airlock, then got clogged, so no more gas could escape. That trapped the gas, causing the whole thing to blow off. I usually leave that amount of headspace on my ferments, but these bhuts must have had an extraordinary amount of sugars to trigger such a strong lacto fermentation.
The other Bhut ferment was VERY close to the same thing happening. I carefully opened the top of the lid, and a decent amount of mash leaked out the sides from the pressure build up. I cleaned everything up, removed a bit of mash from the rocoto jar, just in case, and tucked them away to keep fermenting. All three jars have a great sizzle of bubbles going right now, when I stirred up the mash before resealing. They smell amazing, and as a result of the explosion, my whole upper floor of my house smells like pepper mash.
Looks like that fermentation really kicked in fast! It blew the airlock right off the top. The fermentation pushed mash through the airlock, then got clogged, so no more gas could escape. That trapped the gas, causing the whole thing to blow off. I usually leave that amount of headspace on my ferments, but these bhuts must have had an extraordinary amount of sugars to trigger such a strong lacto fermentation.
The other Bhut ferment was VERY close to the same thing happening. I carefully opened the top of the lid, and a decent amount of mash leaked out the sides from the pressure build up. I cleaned everything up, removed a bit of mash from the rocoto jar, just in case, and tucked them away to keep fermenting. All three jars have a great sizzle of bubbles going right now, when I stirred up the mash before resealing. They smell amazing, and as a result of the explosion, my whole upper floor of my house smells like pepper mash.
Attachments
The nice plus about fermenting mash vs peppers halved too is quantity:space ratio! Do you always leave the seeds in then remove later? I noticed most all my pepper mash ferments I'm fortunate enough for the seeds to separate as the process moves forth. Have you ever tried smoking, then fermenting peppers, then dehydrating to make a paste or interesting pepper halves? Was thinking of trying this with 3lbs of smoked reapers I just gutted..
Sent from my XT1565 using Tapatalk
Sent from my XT1565 using Tapatalk
Holy crap, TGCM! That's nuts! I've only had one ferment overflow on me, but not even half as bad as that! Mine just pushed out through the airlock and dripped down the sides of the jar, into a bowl. It was so active that I could hear it "glugging," up in the cabinet while I was home alone. Maybe it would've done the same thing if I hadn't have caught it so soon. Glad I heard it 
If it's still that active, after you cleaned it up, you could try putting it in the fridge to slow it down. Worked for me
If it's still that active, after you cleaned it up, you could try putting it in the fridge to slow it down. Worked for me
I've never tried smoking then fermenting, then dehydrating for a paste before. Sounds tasty! You should try it out!YAMracer754 said:
I put the jars downstairs where it is cooler. One of the bhut jars started fermenting out through the airlock, but I cleaned it, and the fermentation has now slowed down significantly.MikeUSMC said:Holy crap, TGCM! That's nuts! I've only had one ferment overflow on me, but not even half as bad as that! Mine just pushed out through the airlock and dripped down the sides of the jar, into a bowl. It was so active that I could hear it "glugging," up in the cabinet while I was home alone. Maybe it would've done the same thing if I hadn't have caught it so soon. Glad I heard it
If it's still that active, after you cleaned it up, you could try putting it in the fridge to slow it down. Worked for me