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Post by GMB54-120 on Oct 16, 2016 15:17:04 GMT -5
Mmmmm over 2lbs of pepper relish. Mostly jalapeno with a few hotter peppers too. 
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Post by GMB54-120 on Oct 21, 2016 9:57:30 GMT -5
Mildish orange hab and carrot fermented sauce. Pasteurized and cooked down but still needs a final blending and straining.  I just couldn't wait another couple weeks for the 90 day mark so i began processing it yesterday. Total habs used was only 15 (10 fermented and 5 fresh) for a quart of sauce. The ferment did include minimal amounts of milder peppers, mostly for color. Very little vinegar in this one but its well fermented and has a nice lactic acid tang to it. EDIT: Just wrapped it up, All it needs now is a short aging in the fridge. 
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Post by dennis on Oct 21, 2016 17:48:24 GMT -5
Mildish orange hab and carrot fermented sauce. Pasteurized and cooked down but still needs a final blending and straining.  I just couldn't wait another couple weeks for the 90 day mark so i began processing it yesterday. Total habs used was only 15 (10 fermented and 5 fresh) for a quart of sauce. The ferment did include minimal amounts of milder peppers, mostly for color. Very little vinegar in this one but its well fermented and has a nice lactic acid tang to it. EDIT: Just wrapped it up, All it needs now is a short aging in the fridge. 
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Post by dennis on Oct 21, 2016 17:51:12 GMT -5
Could you pm me the fermenting process,I'm wanting to make a jalapeno sauce.
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Post by GMB54-120 on Oct 22, 2016 12:00:05 GMT -5
If you can make sauerkraut from scratch, its not much different. I used 15 habs total for a quart of sauce and 1.5 cups of carrot shreds. 10 of the habs were de-seeded and fermented. 5 with seeds were added just before cooking down the mash. I didn't write down the additional milder pepper weights but about a heaping cup of orange bell would be close. I didn't use bells though. I used what is called Finger Hots and 1 cowhorn too in the ferment. My brine was roughly a 3.6% salt solution but 4% is normally recommended. Checkout thehotpepper forum. They have tons of info on making fermented hot sauce and regular vinegar based hot sauce. thehotpepper.com/forum/91-hot-sauce-making/
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Post by dennis on Oct 22, 2016 13:08:53 GMT -5
Thanks for the link.I'm not going to have time to start this until after deer season,so,I roasted about 3-4lbs of jalapenos today and froze them until I'm ready to start.Seems like everything good comes down to hurry-up and wait.
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Post by GMB54-120 on Oct 22, 2016 14:08:01 GMT -5
If you use roasted peppers you may need to add an active lactobacillus culture to the mix. I use homemade kraut juice but a company called Caldwells sells a culture starter too. Roasting/cooking kills the natural bacteria in foods. Ive used this culture starter and it works very well. caldwellbiofermentation.com/en/starter-culture.htmlYou could also just add some fresh peppers to the mash also. I like using homemade kraut juice cause it really kick starts a ferment and its super cheap to make. All you need is canning salt, water and sliced cabbage. I prefer to use bottled water for ferments. Chlorine can slow down ferments. BTW once you start a ferment you might see some white film on top. Dont worry its called kahm yeast and its harmless. If you get any colored spots (green or blue) or fuzzy spots its mold. Use something to keep the mash under the brine level. It helps a lot in preventing spoilage. These E-jen containers work great for ferments and the inner lid keeps the mash pressed down. www.amazon.com/jen-Kimchi-Container-Probiotic-Fermentation/dp/B00SWBJJQ0They have smaller ones here www.shoplivart.com/kitchenware-1/food-storage.html
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Post by dennis on Oct 22, 2016 14:23:43 GMT -5
Thanks for the info about using a couple fresh peppers to jump-start the roasted ones,I didn't know roasting would effect the process,I just don't have time right now to baby-sit this,as I am getting ready for 2 out of state hunting trips and roasted and froze the peppers so I wouldn't lose them.Couldn't I use a latex glove in place of an airlock kind of like fermenting wine?Just curious.
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Post by GMB54-120 on Oct 22, 2016 16:28:26 GMT -5
The least amount of air space for lacto ferments is STRONGLY advised. Bad bacteria and yeasts love oxygen. Ive done fermented pickles before in a large crock. I used a glass plate to hold them under a very strong salt brine. It worked fine but a lot of kahm yeast forms on the top.
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Post by dennis on Oct 22, 2016 17:01:51 GMT -5
Guess I'll have to get a couple air locks or container as in your post picture.Thanks again,I'm gonna do this,let you know how it turns out.
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Post by GMB54-120 on Nov 6, 2016 12:27:55 GMT -5
Super mild roasted pepper sauce with a hint of chipolte powder added. Roasting the peppers made them quite sweet with almost a caramel flavor. Ripe serrano, ripe cowhorn, red anahiem and just 2 orange habs for a quart of sauce. A tiny bit of Korean mild pepper flakes were also added. This one also got some Spicy V8 juice added during the cook down instead of fresh maters. It worked very well.  Lemon drop hot sauce with just a hint of pineapple and ginger. This one turned out a lot hotter than i thought it would. 
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Post by GMB54-120 on Jun 27, 2017 7:41:58 GMT -5
Great start this year 7 Pot Yellow....these are pretty brutal  Scotch Bonnet MOA Yellow....these are pretty hot too  Aji Cito...hot Peruvian variety but milder than most habs  Milder habanero type called Beni Highlands   Quite a few more too including 3 kinds of jalapenos and 2 kinds of Anaheims  
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Post by GMB54-120 on Jun 27, 2017 8:38:14 GMT -5
BTW if you like a smoked pepper sauce and don't want your face to melt, this one is outstanding and only around $3 a bottle. I got one for $2.89 and its all natural. No coloring, preservatives or artificial flavors. This is by FAR the best hot sauce ive tried in this price range or even double. Marie Sharp's Special Reserve Smoked Habanero 
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Post by deadeye on Jul 2, 2017 21:27:37 GMT -5
I'm just gonna Prime(3 pack @$15) some of this in this week,habanero not my favorite pepper taste but smoked habanero just got to order some. thx GM!
on a side note my bucket plants are loaded with cherry bombs,took a few minutes to hang a few today for drying to eventually put in a blender for a hot dry mix stored in a ball jar.
cherry bombs much similar to jalapeno in taste & heat but much drier & really good to slice fresh on top of a grilled hamburger.
www.pepperscale.com/cherry-bomb-pepper/
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Post by GMB54-120 on Jul 3, 2017 14:31:30 GMT -5
I think you will really like the Marie Sharps smoked hab sauce. I think its really mild for habanero and even the "hab flavor" is somewhat tame. If you like smoked type sauces that are mild.... This one is primo...BLiS Blast. blisgourmet.com/products/blis-blast-hot-pepper-sauce
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Post by GMB54-120 on Jul 5, 2017 21:10:04 GMT -5
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Post by dennis on Jul 7, 2017 9:26:30 GMT -5
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Post by deadeye on Jul 9, 2017 21:51:04 GMT -5
gm & all- that marie sharps habanero smoked is awesome,laid out some ribs this weekend,awesome to say the least!
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AJ
Full Member
 
Meatasarus
Posts: 182
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Post by AJ on Jul 10, 2017 6:21:26 GMT -5
In late August and September when the Hatch Green Chiles are ready, I have been known to get a case. After cleaning them up (peeled and seeds, veins, stems, removed) I dehydrate them and turn into powder or just leave them to be re-hydrated as needed in the future.


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Post by GMB54-120 on Jul 10, 2017 11:50:00 GMT -5
I love the flavor of Hatch chiles. Our market carries them during the season. I roast, peel, deseed and use them in verde sauces. Im growing Numex64, Lumbre and Sandia Select this year. All those varieties are commonly grown in Hatch NM also. Ive gotten a few nice NuMex64s sofar. I made chile with them and some jalapenos.
I cant wait to try the Lumbres. They are supposed to be REALLY hot for Anaheims.
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