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
How to you do it?
My process is I rinse peppers of dirt, chop or purée depending on whim mostly, and loosely cover.
After X amount of time, usually when they are significantly off gassing and look gross, I simmer and add a little vinegar.
I like xanthan gum, but do not add it to hot sauce. I use it to stabilize things like BBQ sauce when the flavor is right but the texture/ thickness is off.
ETA: they look really nice
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.
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.
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!
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.
What kind of time range is “x”? Days? Weeks? This looks awesome! Could you point me to some general instructions for someone who knows nothing?
Those are not mine, you can look through my profile and see some I made.
X days mostly depends on ambient temperature and yeast activity on the chili.
you can literally go from 2 days to years!
I tried one at one week and another at two weeks. On e I get a flavor i’m in love with i’m going to try a multi month ferment and see how that affects flavors.
google lacto-fermentation for a million how to’s on this subject
I recently let one ferment for a full year. It tastes like a really good sour beer, but spicy. It’s amazing!
Also going up is his little sister
which is pure habanero and salt. Despite the intense strength the last batch went really fast as its a great addition to stews and beans.Here’s what they look like after processing with a stick blender:
(the green one is a pure jalapeño garlic sauce that i still have lots of)Me want. You should host a cooking show on aNONradio. 😋
Man that looks tasty though
Habanero tastes so good. Those and trinidad scorpion are my favourite hot peppers. I like making mystery hot sauce in September with a random mix of every kind of hot pepper I grew.
Growing my own and making sauce from that is the next goal!
Hot peppers are pretty easy to grow, too. Trinidad scorpion peppers are stupid hot but they taste amazing. Highly recommend growing some.
