Putting up my next batch of hot sauces
The family has taken to the new homemade hot sauces really well and I suspect we will run out before these new guys are ready.
First is a burrito sauce with scotch bonnets, tomato, red bell pepper and jalapeño
also in is another batch of my personal favorite, pure habanero.
Both are 3% salt (cut with sodium ferrocyanide decahydrate) and boiled tap water.
These will be processed with .3% xanthum gum in 2 weeks. cheers!
this fella is about 30 habaneros and some salt. The resulting hot sauce is a bit much directly but I use it to add heat to stews and bean dishes and diluted it makes an amazing wash for chicken wings and patties!
Rando scroller here, do you have a link for your process?
no I just read a few blogs and they all say the same stuff pretty much. You can get the little wire gate jars and bottles from goodwill super cheap.
if you google lacto-fernenting you can find a grip of info in how to.
Basically:
- clean your veg of dirt/stems
- weigh the veg so you can calculate 3% salt
- i chop/puree my stuff up to reduce air pockets because i intend to blend the end result anyway
- place in a wire gate jar with a rubber seal, this lets gases escape so your jar doesn’t explode. They make special jars but these seem to work fine.
- cover the veg with dechlorinated water (i boil and cool mine) and keep the veg under the water.
- let sit for a week to a year or whatever, cloudiness is good, bubbles are good, top mold is bad.
- when ready blend with .3% xanthan gum to stabilize!
That’s it! I have been very happy with this process and the results.
Awesome, thanks.
I’m gonna try with my fish peppers this year
Looks delicious 🤤
Will need to try this again. Has always gotton mold ehen making sauces. Thsnks for the xantham gum tip.
