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Made a hit sauce mash.
Anyone else ever tried it? I sorta used a recipe from thehotpepper.com
It's a couple pounds of peppers, carrots, onions, garlic and salt. Should ferment on it's own but I'm considering adding some cultures to it. Perhaps Lacto, Brett, and some vinegar mother.
Ideas?
Posted 34 days ago.
No ideas, but I definitely want to know how this turns out!
Posted 34 days ago.
I should add, if you try this, where the recipe says "be smart, wear gloves" don't be a dummy like me and not wear gloves. My hands are on fire.
The peppers are a mix of habaneros, golden cayennes, and red jalepenos from my garden and my friends garden. Just threw them in the freezer as they ripened and finally got around to getting them out and making hot sauce with them.
Posted 34 days ago.
**Insert humorous pepper/genital related story here...**
Posted 34 days ago.
I make a hot sauce with Georgia peaches and home grown habaneros that I call Peaches 'n Steam. Tastes best after a few weeks fermentation.
And yes, gloves are a MUST. If it's helpful, soak your hands in a bowl of full fat milk and ice. I found it to work best to soothe the burn.
Posted 34 days ago.
Do you add any cultures to yours uberg?
This one is using onions and carrots for sweetness, but I can see GA peaches working really nicely.Posted 34 days ago.
I made hot sauce once when i was younger. It was more of a 'boil peppers and add vinegar' kind of thing iirc.
I'd love to try a sour mash to make some though, sometime. Sounds like a damn fun project.
How warm do you have to keep it?
I'd love to try a sour mash to make some though, sometime. Sounds like a damn fun project.
How warm do you have to keep it?
Posted 34 days ago.
Bio Sauerkraut dregs work well to start it, but if nothing is boiled it should start lacto fermentation on its own. For lacto ferementation get one of the books of Sandor Ellix Katz.
Posted 34 days ago.
I don't add any culture. I just don't cook the peaches. They come off an organic farm, so I just give them a quick rinse, then pit them, and blend. There is definitely some fermentation happening after a few days.
By your definition, does that make it lambic hot sauce?
Posted 34 days ago.
We actually just canned all of our kraut on Sunday. i dont have any cultures left for that, i guess :(
Bah @ lambic. Stupid sour beer getting into everything else >:(
Bah @ lambic. Stupid sour beer getting into everything else >:(
Posted 34 days ago.
> By your definition, does that make it lambic hot sauce?
HAHA! I'm going to say no, since there's not malt or hops involved. Pretty funny though.Posted 34 days ago.
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