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fermenting TheGreenChileMonster Ferments Some Sauce
- Thread starter Thegreenchilemonster
- Start date
Was that semi-gloss paint or do you have a painting weekend planned? 
I'm going to have to repaint the closet, unfortunatelyThe Hot Pepper said:Was that semi-gloss paint or do you have a painting weekend planned?
This is such an awesome hot sauce log. Your stuff looks incredible... mouth is watering over here!Thegreenchilemonster said:
Also, what a coincidence that I was reading this just after my (what I thought was original) cross between the Coyote Zan White and Peach Bhut germinated! So cool that your pods look exactly like a blend of the two.. Like the genetics got perfectly split in half from each and put into one. What do you think of your version? Hows the flavor of the peppers?
Very excited to see how mine turn out!
I will! Thinking I should leave it at the paste stage vs going all the way since it should be shelf stable with ph <4.6 from the fermenting.. Although a smoked, fermented, dried pepper powder would be interesting as well.. Could try both ways pretty easily and make a thread.Thegreenchilemonster said:
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Any information on fermenting green/purple brads atomic grape tomatoes or green grape sized shaped tomatoes in general, slicing tomato ferments?
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So here's "beta version test" of this fermented and smoked then pureed and dehydrated to a paste product. Should have taken pictures of the ferments and smoked peppers they were very nice and a great assortmentYAMracer754 said:
I dehydrated it at 105 to attempt to keep the LAB alive, not sure if it worked but it tastes great and has wonderful consistency! Will do a bigger batch and take more photos next time. I let it go overnight and get a little drier than I'd have liked but after I mix it all together it should be paste-putty like consistency. Hell of an awesome aroma.. Smokey and all kinds of other pepper notes from the Aleppos, Pueblos, red jalapeño, bad brains, pdnbmj, sulu adana Turkish sweet peppers, and red Caribbean Habs! Wonder how I should store it.. Mash it together, plastic wrap, fridge, freezer? Jam it in a pint jar? Really need to get a vacuum sealer!
Always so hard to take photos while I'm doing recipes as I always have pepper gloves/hands and don't wanna endure a week of burning cellphone hands when the capsaicin gets in my case..
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Hey chilemonsta, have you tried putting tomatoes sliced/chopped/whole into any of your ferments with sliced carrot and peppers or mash? If so how did it turn out? Got these brads atomic grape tomatoes that are on the edge (severely need to be used) and some are light ripe some are still purple and green, was thinking of doing a jar like yours with the layering 
Sent from my XT1565 using TapatalkYAMracer754 said:So here's "beta version test" of this fermented and smoked then pureed and dehydrated to a paste product. Should have taken pictures of the ferments and smoked peppers they were very nice and a great assortment
Wonder how I should store it.. Mash it together, plastic wrap, fridge, freezer? Jam it in a pint jar? Really need to get a vacuum sealer!
Always so hard to take photos while I'm doing recipes as I always have pepper gloves/hands and don't wanna endure a week of burning cellphone hands when the capsaicin gets in my case..
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Thanks Mike! I'll get you some of these bottles soon. I have 3 more separate batches of sauce to make over the next week.MikeUSMC said:Wow! Look at that arsenal of bottles!
You're killing it, Dale!
Yeah, international markets are where to get some quality puree. They don't add any sugar or corn syrup/etc., like the American stuff generally does.hoibot said:
Thanks! They taste even better than they lookWalchit said:
Wow, that's some stuff. I am curious on the dehydration of the puree. At some point, you are using this back into a sauce. At what point to you stop, or have you taken it further to see what happens? Good cleanup afterwards regardless. Sauces look awesome.