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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 !!

paste1.jpg


Here is the garlic, apple and cilantro
paste4.jpg


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.
paste2.jpg
 
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The title was in reference to the original minced peppers back in August... those babies were HOT !!! :onfire:

You really should try fermenting, once you taste your own fermented sauce you will never go back!

The first batch you make is hard to wait for, but after that it's not at all because you already have some completed sauce in your fridge :)

Kat
 
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Excellent looking pics Kat! How much did you end up bottling?
btw... thanks go out to you and Rocketman Bill for starting me down the road to making my own sauces. I've been making powders for a few years already, but this is a whole new dimension. Cheers
 
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stickman said:
Excellent looking pics Kat! How much did you end up bottling?
btw... thanks go out to you and Rocketman Bill for starting me down the road to making my own sauces. I've been making powders for a few years already, but this is a whole new dimension. Cheers
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I probably bottled a gallon.... not a lot, but enough to get me thru to Summer with what I already had set aside :)

* You look like a pro now! We should swap a few bottles!

Kat
 
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JayT said:
That looks and sounds fantastic. The consistency looks perfect. I bet it is yum. Nice job.
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PM me your address... I'll send you a few bottles :)

I am ALL ABOUT consistency!!! I will never make a bottle of sauce that separates!!! This one is a tad on the thinner side, but I didn't have time to reduce it any more.
 
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Katrina said:
I probably bottled a gallon.... not a lot, but enough to get me thru to Summer with what I already had set aside :)

* You look like a pro now! We should swap a few bottles!

Kat
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Sure thing Kat! Being my first time making sauces, I only made 2 half-gallon batches of fermented sauces and a couple gallons of the rest, and I ended up giving most of those away to people on the condition that they give me feedback on how they liked them. I'll make more sauce and swap with you when I get a crop in later this year, OK?
 
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