Share The Seeds
Gardening Area => The Eco-Garden => Topic started by: MadPlanter on August 29, 2014, 11:12:20 PM
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I had way too many peppers at once and had plenty more than enough saved seed so I decided to make hot sauce! Not having enough of any one variety I decided to make it a mixed batch. There are Thai hot chili, tobasco, habanero, jalapeño, and cayenne peppers in my first batch. Its pretty well done now just letting it sit a little longer before straining the pulp out.
The process is as follows:
1. Take a lot of peppers and cut off tops. Doesn't matter really how many as the recipe can adjust to whatever size.
2. Blend into paste seeds and all.
3. Add 1-1.5 tsp salt for each cup of pepper mash.
4. Blend to mix salt uniformly.
5. Place mixture into large glass jar and cover with a clean cloth or coffee filter and rubber band it down just to keep dust out and so it can breath.
6. Ferment up to and over a month. Really as long as you feel it needs to ferment good.
7. After first ferment add distilled white vinegar to taste. Allow to sit another week or two or longer to allow flavor to blend.
8. Filter pepper mash through cheese cloth or something similar and use!
Tips:
1. The peppers are supposed to have enough water in them to have the salt pull a layer of water up to the surface covering the mash ideally. This is to prevent mold to form on the surface. There are a few things to attempt to correct the issue if this doesn't naturally occur. Add salted water to the top of pepper mash every two days until the mash becomes liquidy enough and/or turning the top of the mash into the center every two days. This should prevent mold on top during the long first ferment.
Another possible solution is to add a slight bit of extra water in the blender when you first grind the peppers to give it a higher water content before the salt is added and blended into the mash.
2. If bubbles occur inside the mash along the glass tap to make them release upward.
3. Wear gloves or possibly get flaming hands!
Here's a pic of batch one. Its done basically as soon as I strain it and smells fantastic!
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This is awesome! Thank you for sharing!
Do you have any recipes for Bar B Q Sauce or Buffalo Sauce? I am dying to make home made sauces from homegrown ingredients! (or mostly of lol)
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well done! :D in my country instead the vinegar we use olive oil and whisky..power! :o
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Buffalo sauce is basically hot sauce mixed with a lot of butter. That's why its so mindblowingly badass! Used to making it in a restaurant I worked for.
Haven't yet messed with BBQ sauce but its been on the mind.
I do however make homemade ketchup that is honey based!
Glad you like the sauce recipe!
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Here is a pic of batch two started today!
It contains tobasco, habanero, Thai hot, a few bell peppers and Italian sweets just for space and experiment, and six ghost chilis.
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Oh dude, I make this stuff all the time, exactly the same way.
It is AWESOME, and it goes great with everything!!!
I recommend everyone try it out.
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Nice, I'm going to be trying this, since I have around 40 pepper plants growing right now I will have tons of peppers in a few weeks. I wonder how it would taste if I make some with like 2 of every pepper I have growing?
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I recently did almost the same thing. Only difference is at the end I also added 1/4 of a pineapple and about 1/2 a banana, blended that up, then added a few cinnamon sticks in the jar. Just tried it out yesterday after letting it sit for a week. It was delicious.
I've also been thinking about adding lemon or lime juice instead of vinegar then maybe blending up an orange in there.
We should start trading hot sauces too
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Those are some pretty intriguing ideas man. May have to do some experiments myself!
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Sounds extremely spicy. Thanks so much for sharing. I was thinking of growing some peppers next year just to try it out. I wouldn't eat them if they were super hot most likely though. Do you know of any good peppers that are mild, but with great flavor?
Thanks!!
New Wisdom
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I'll recommend cherry peppers, like the Ichiban eggplant they are one of those thing that once grown and brought into the house, everyone loved and they are sure to be staples, ill have seeds next fall god willing.
I can seriously see this recipe with mild peppers, think of the flavor for humus. Thanks MP, ill have to share some homemade peanut butter recipes soon...
-Ian
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Sounds extremely spicy. Thanks so much for sharing. I was thinking of growing some peppers next year just to try it out. I wouldn't eat them if they were super hot most likely though. Do you know of any good peppers that are mild, but with great flavor?
Thanks!!
New Wisdom
If you can handle Louisiana brand sauce than tobasco peppers should be your thing. Great flavor low spice!
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I'll recommend cherry peppers, like the Ichiban eggplant they are one of those thing that once grown and brought into the house, everyone loved and they are sure to be staples, ill have seeds next fall god willing.
I can seriously see this recipe with mild peppers, think of the flavor for humus. Thanks MP, ill have to share some homemade peanut butter recipes soon...
-Ian
Definitely put up your peanut butter recipe! I have thought about trying it before. Was thinking that it would probably take an awful lot of peanuts to make much. Wanted to actually grow the peanuts I'd use but space for that many plants can't be accomplished.
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you said to add vinegar to flavor... being im gonna make my first try soon, what would be a recommended ratio?
;D
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Well we started with 1/4 cup of vinegar and stirred. Tasted it and it was good but we like vinegar! So we added tasting here and there until 3/4 cup of vinegar was used and it was at the flavor we like. Was good all the way through though at various amounts of vinegar.
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sharetheseeds.me/sharethepeps
Thanks just harvested some bernana peps and hellapenos and am trying this method tonight
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I wouldn't eat them if they were super hot most likely though. Do you know of any good peppers that are mild, but with great flavor?
I normally use these bell peppers as I always have buckets of fruit/flesh left over after removing the seeds, and they are a nice mild-medium one.
Bit of a chilli wuss, but I do love the flavours, and after fermentation it is so good! Makes you sweat a bit, but in a good way.
Anyone wants seeds hit me up. I have a couple plants here that I just hacked back from 3meters to 1.5meters, so I saved heaps of seeds.
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That's an interesting looking pepper Fairdinkum! Looks like it lacks some heat but you said it doesn't? I gotta get my peppers under control. Need trimming and fertilizer but I've been lazy recently. Then again I've got so many pepper plants in makes up a good portion of what I have growing! When I first started growing again after a few years in places where I couldn't grow things in mass peppers were the first thing I went for. Once I ended up in this house where I'm not going anywhere anytime soon I had to get my hands deep into the plants I really wanted...hence my growing list lol!
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It appears I have previously mistaken the rules and thought food recipes are a no no, now that I realise its a little different I consider posting some of those I have only shared via pm yet. Regarding hot pepper sauce: When I make mine (I'm a pepper addict so that happens on a regular basis) I like to cut the stems but not remove the green "cap". I would advise trying so, it sure wont hurt but make a significant change to the flavour wich really is worth trying. Regarding the water layer, if I'm not mistaking here we want some lactobacillus, but no yeast or anything else in it, I find a convenient way to start the process is to simply use the excess water of any similar process started recently, may it be sauerkraut, yoghurt, kimchi, the last batch of pepper sauce, anything goes.
Now I'm hungry :D
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And the finished product from batch one!
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...if I'm not mistaking here we want some lactobacillus, but no yeast or anything else in it, I find a convenient way to start the process is to simply use the excess water of any similar process started recently...
I've done the same to start ferments.
I was pondering on a similar line tho. Live culture sauces will only last a few months in the fridge, particularly if little or no vinegar is added. Perhaps one could keep a quart on hand in the fridge with the rest frozen or canned in like 4/5th quart batches. Then when the jar in use is down to 1/5th full just add it to a canned or previously frozen quantity to rejuvenate the sauce.
Anybody tried something like that? I'm planning to grow a metric fuck-ton of chillies next year and would want sauce to hold over to the following summer.
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so, its been a bit over a month, and its looking colourful... started with white habanero, added salt, think i read somewhere to add yogurt water, so i tossed in a bit of that. and behold, the beauty. but for real, is it safe to proceed and add vinegar, or should i toss it...?
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...if I'm not mistaking here we want some lactobacillus, but no yeast or anything else in it, I find a convenient way to start the process is to simply use the excess water of any similar process started recently...
I've done the same to start ferments.
I was pondering on a similar line tho. Live culture sauces will only last a few months in the fridge, particularly if little or no vinegar is added. Perhaps one could keep a quart on hand in the fridge with the rest frozen or canned in like 4/5th quart batches. Then when the jar in use is down to 1/5th full just add it to a canned or previously frozen quantity to rejuvenate the sauce.
Anybody tried something like that? I'm planning to grow a metric fuck-ton of chillies next year and would want sauce to hold over to the following summer.
My preffered method of conservation is keeping all jars I get to lay my hands on, and usually in fall they all fill up. Of course you can ferment a sauce (or just puree) and then kompletely kill it by cooking it, filling it in jars and bottles that have been cooked (submerged in the boiling water) then you want to cook the full closed jar, raise it out of the pot and unscrew the lis for a split second just to release pressure, tighten the lid and submerge it in boiling water again. Then simply let it cool down slowly (dont force it to cool it will crack.
I assume you are familiar with this process and if you look at it: The lactobacillus does its job, then it and all other life is killed by cooking and the sauce then is stored sterile in individual jars. If you open one it will propably be still fine by the time you empty it and get to the next jar. This is because you of course choose the jar size acordingly to your hot sauce habbits and also because the content gets only contaminated a little each time when you use some and it resists contamination well anyway because of the lactobacillus' work (even tho its been dead since a long time ^^ )
I really hope I didnt miss the question or pointed out the obvious in a insulting way :) have fun cooking
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highly offended, your so mean bubble... ;)
but honestly, thanks. ill give it a good cooking then add some vinegar tonight.
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Bubble, I am familiar with canning ;D
The whole point was live culture, the canning would be equivalent to freezing but to revive the live culture a starter would still have to be added when its opened.
Blue, your sauce looks like vanilla icecream, is that mold?
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Blue, your sauce looks like vanilla icecream, is that mold?
That's what I was thinking. I would never put that anywhere near my mouth. Lol.
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I thought the same thing until I went back and read that he used white habaneros.
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yeah buddy, white peppers. didnt smell to bad, but it was two layers... the almost doughy off white on top, and then a second layer where the peppers and seeds where almost the same as the day i put them in the jar. anywho, tossed in a pot and boiled it up for about 15 min (my roomies where not happy with me), added equal part vinegar. gonna let it chill for a week, then ill strain and store, fry me up some chicken. ;)
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Can someone tell me why I would want to revive my culture after fermentation is finished ? :/ I cant seem to get my head around it, I guess the taste is the same, I cant see a future change to happen in the sauce and I bet all store bought sauce like Tabasco is dead too ?
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Can someone tell me why I would want to revive my culture after fermentation is finished ? :/ I cant seem to get my head around it, I guess the taste is the same, I cant see a future change to happen in the sauce and I bet all store bought sauce like Tabasco is dead too ?
Store bought stuff is certainly dead. I don't figure it really matters if its alive or dead taste wise. If it were live after fermenting then it would be probiotic. Which is never bad unless its the wrong bacterial cultures that formed.
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Yeah man, probiotic, and also if fermented sauce is sterilized its just waiting around for some random microbe that can tolerate the acid and salt to colonize it. A live culture can fight back.
(http://singularlabs.com/wp-content/uploads/2011/11/System-Ninja-2.2.png)
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Yep, and thats the idea why the jars should be a size matching consumption habbits - it will behave like everything else thats canned, after shelf time one can consider it gone bad. Eat it before that time comes, open the next one, all is fine.
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so, after i let the mash set on vinegar for a week, then i strain... then should i put in jars and hot process?
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It seems we are seperated when it comes to that question :D decide yourself
But I think I should mention that I am not absolutely sure, but as far as I know, and I am familiar with fermentation processes by profession, the lactobacillus wont fight anything much. Yeast and Lactobacillus will convert sugar to acid or alcohol wich can stun or even kill invaders. This feature wont be lost if heated in an enclosure (as far as I know) look at it as you look on a store bought sauce (Tabasco), it doesnt really turn bad, but it was heated. If it was still alive you could use a drip of tabasco to start your own sauce :D
Uh little update regarding the fighting storage methods. the things simply is: canned after fermentation gives me longer shelf life before its opened, thats sure and I want hot sauce all year round until next harvest. Also since the lactobacillus converted our carbohydrates theres nothing much left possible invaders are interested in, dead or alive don't matter. But yeah no reason to can fermented products you're going to use in the next few months, but until next years first harvest its a good 3/4 year and in that case id rather can smaller amounts to store and use them after opening in a short time. Right now I started a few of this years batches and I still have the super hot one from last year that was fermented, canned but opened way before winter, its still fine. despite being on the table on many occasions. i also want to encourage everyone to ferment everything that contains carbohydrates, food with lactobacillus and drinks with yeast.