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This isn't even edible !!!

Katrina

Katrina

So tonight I wanted to make a chili / garlic paste for new ferment sauce.

By weight, I used an equal amount of GARLIC as Bhut's, Butch, and Habs.
Juice of one lime
1/2 apple
cilantro
1 Tbs whey from Greek yogurt.

After processing them tonight, the smell was so awesome I had to lick the spoon.... GOOD GOD!! Like holding a white hot coal on my tongue !!

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Here is the garlic, apple and cilantro
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All packed and ready to bubble!!

I'll taste this one after a few weeks, and several other stages, but I think I'll age ONE jar for a LONG time.
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Kat, dang girl, that sounds like a good combo. There's not a whole lot of sugars in there so I think, well if it was mine, I'd give it 45 days for one jar and then put the other one in the fridge and forget about it till I remember it's there like 6 months later.
 
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brownb4 said:
that looks and sounds awesome.

what kind of ratio do you use with the yogurt whey? i'm thinking of fermenting some habs this year.
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I am terrible at measuring anything. I ferment a lot of things and I just eyeball it. The lactobaccilis will multiply rapidly so even a little will help kickstart the process.

RocketMan said:
Kat, dang girl, that sounds like a good combo. There's not a whole lot of sugars in there so I think, well if it was mine, I'd give it 45 days for one jar and then put the other one in the fridge and forget about it till I remember it's there like 6 months later.
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Hey Bill...
hopefully the LAST ingredient I forgot to list.... a pinch of sugar to get the bubbles rolling! :)

Pepperhead said:
Looks awesome. What kinda of Apple did you use?
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Just a random Fuji that was in my fridge. Peeled and minced.
 
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so is it ready yet?. im picking my garden today yesterday i got 150 habs and i still have 2 more plants to go.. the ghost peppers are a big load also.. about 200 yesterday and 3 more plants to pick..
 
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I was in a rush so I didn't take many pictures, sorry!

This fermented for 4 1/2 months, and I combined it with 2 quarts of Butch-T ferment, that also had garlic, and some dried cranberries and raisins (not many).

I stick to the basics (for the most part), this is a pepper sauce not a BBQ sauce so I don't use spices just the fruits and veggies that go in the ferment.

So this would be about 80% HOT peppers
10% garlic
9% apple, raisin, cranberry, cilantro.

I dumped it all in a large pan with a few cups water, 4 grated carrots and simmered for a while.
Then through a food mill to remove skins and seeds.
Then back on the simmer for a bit, and added juice of 5 limes and one cup white vinegar.
Then into a VitaMix for about 3-4 minutes... seems like overkill but your sauce will NEVER separate !!
Then into bottles! :)

The taste is very similar to all my previous ferments (why mess with perfection :) ) ... however this has way more Butch in it, and it C R E E E E P S up on you and lingers!!!

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