Here we are looking at habanero, bell pepper, tomato and jalapeño in a 3% salt clean water solution.

In 2 weeks a little xanthum gum and this should be a delightful burrito sauce

  • DigitalDruid@lemmy.sdf.orgOP
    10·
    10 months ago

    chopped/pureed and covered in water for 2 weeks with 3% salt, after 2 weeks they tend to stop bubbling and i’m usually out of sauce and need more.

    I blend them with .3% xanthan gum otherwise they settle like so:

    This is only my fifth batch, haven’t tried cooking any or adding vinegar so far they taste great just blended up!

    I would like to try a multi month ferment to see how it affects the flavor hoping to start that up soon. tryna get some covers or something to keep all the solids underwater. As it is I have to stir or slosh them every few days.

    • Cheradenine@sh.itjust.worksEnglish
      4·
      10 months ago

      They will settle and separate. They will also continue to ferment unless you kill it off (not always a bad thing).

      The usual methods are heat, acid, cold crashing, or a mix. Heat and acid are my favorites for hot sauces, cold crashing for things like fresh berry sodas. They all work, but the flavor is different with each one.

      Enjoy your experiments.

      • DigitalDruid@lemmy.sdf.orgOP
        3·
        10 months ago

        I suppose i’m doing ‘cold crashing’ then as I move the bottles into the fridge after processing. They don’t burp when you open them but the sauces are all very fizzy which I love.

        I have a green one I made with garlic that smells funky and I am thinking of cooking that one to get rid of the smell. Maybe a god time to try vinegar.

        Thanks for your thoughts I’m still very new at this and appreciate the hand!

        • Cheradenine@sh.itjust.worksEnglish
          6·
          10 months ago

          I love a bit of garlic in my sauce.

          Just cold crashing will not last as long, that may not be a problem for you though if you use it quickly. ‘Quickly’ isn’t really a timeframe, it will be obviously ‘off’ when it’s off. That depends on initial time, temp, activity.

          I love fermenting things, it’s really interesting to see the changes.

          You can read up on the science, but just playing around is as useful IMHO.