A question for the hot sauce gurus amongst us

[Draznnl]

While enjoying some delicious soul food at H & H in Macon, GA, https://www.handhsoulfood.com/ the other day, my wife noticed that the ingredients in the Crystal Hot Sauce included “Aged Red Cayenne Peppers” We were wondering what the reason might be for aging the red cayennes. Does anyone here know?

[jfmorris]

Here, let me google that for you!

https://shuncy.com/article/aged-cayenne-pepper

Sounds like they are aged in controlled conditions, and it intensifies flavor and taste - likely due to slow dehydration of the peppers.

[Draznnl]

Google it? And just get my answer? With no interaction with my fellow Pit members? Humbug!

[Spinaker]

It enriches the flavors as they age.

Tabasco does the same thing. Actually, each bottle of Tabasco takes years to make. Which is kinda funny because it is so common, but it really is a very long process to make that quintessential sauce.

[Purc]

During the Cajun Meat Up, we toured the Tabasco plant and I believe they let theirs ferment in oak casks for 3 years. There are pictures posted for that tour.

[texastweeter]

Unless it's the family reserve, then it's aged longer.

[Bkhuna]

Based on your avatar, I'll bet you visited The Big House.

[Draznnl]

No Big House this trip. Was last in Ann Arbor in 1977 or ‘78. Been a long, strange trip since then.

[bmillin]

I was under the assumption that Crystal and tobacco are pickled rather than fermented - but looks like I was wrong.

This is a great article on hot sauces - https://www.seriouseats.com/fermente...style%20sauces.

[Bkhuna]

There's an Asian market a few blocks from me that has an incredible selection of chilies that are incredibly cheap. I've been making fresh salsas but have wanted to try making some hot sauce.

[shify]

Aging = Fermenting

As far as why, it just gives it a different taste. Like the difference between quick vinegar pickles and lacto-fermented pickles. I personally make both fresh and fermented hot sauces and like the complexity that fermenting brings to the party.

[bmillin]

What is your longest ferment for peppers?

[shify]

bmillin - I’m fairly new to fermenting hot sauces but haven’t gone more than ~2 weeks on the ferment. There are lots of opinions out there with guidance ranging from 2-3 days to months/years but have read that most of the fermentation is done in around 7-10 days, so that’s what I go with and I’ve been happy so haven’t felt the need to push longer.

[Draznnl]

Thanks everyone. Your responses were certainly more interesting and nuanced than anything I would have found at Google or DuckDuckGo. 🙂

[hoovarmin]

When you approach the aging peppers in barrels at the Tobacco plant the aroma will give you indigestion, pretty much immediately. Right Purc?

[Purc]

Yes, and I was told that over time you get use to it.