I grew a bunch of peppers in my garden this year and I decided the best way to use these things is to make some homemade hot sauce. I found a recipe on some mom blog that I'm going to try out (if you know of any good recipes link me up I'm willing to try a couple different things). Looks like I'm going to ferment and brine them with garlic for a few days and add some sugar and apple cider vinegar at the end. I'm going to use different combinations of Scotch Bonnets, Habaneros, Jalapenos, Bells, Charlestons, Devils Tongues, and Carolina Reapers. Wish me luck! More pictures when all is said and done.
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There are a gazillion hot pepper sauces on the market but here's a recipe for a signature hot pepper sauce you can easily make at home. Focused on flavor first, our controlled burn hot sauce is infinitely more complex than most sauces and has just the right amount of heat to amp up foods without overpowering them.
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My Mom had a great recipe for hot chow chow that I wish I had.
The only vegie in it was hot peppers and it was great. I don't have it and she's been gone almost 30 years now....
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Haven't really gotten anything from the garden (yet, fingers crossed), but a friend sent me a few Carolina Reapers. The Habaneros came from the store, but they'll ferment just fine.
The Habanero will get back sweetened with Pineapple juice, since I've got people yelling at me for more. The Reaper? We'll see if it needs anything once it's fermented.
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I have a one week old batch of fermented hot sauce on right now, it is made up of jalapeño and habaneros from my garden. Once the fermenting is done I will put it through the blender then add some vinegar and that will be it. I also found a good hot sauce recipe from Bobby Carson on the internet that I usually make as well this time of the year. Meatheads cowboy candy is also a easy and good thing to make with jalapeños.
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Awesome. I haven’t tried my luck yet at fermenting hot sauce but intend to at some point. I’ve been enjoying a habanero hot sauce that is a riff on a Rick Bayless recipe. Char some garlic cloves in the skin and then peel. Then simmer water, vinegar, habaneros, carrot and onion before blending with the garlic and salt. I usually add some mango and also char the habaneros.
Really enjoying it and makes me want to take it the next step and ferment some hot sauce.
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I have tried three times to ferment hot peppers, and each time i get a fluffy mold on top. Any one have advice i can use before I just can this year's harvest?
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Try an airlock. Make sure everything is weighed done. If its white it might just be kame yeast. Fermenting in a vacuum bag works good too. You can also just skim the top layer off. Everything under the brine is fine.
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Thank you, I'll try that.Do you wash the peppers first?
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Definitely wash peppers and the container and weights
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Here's a favorite recipe from GrillGrrrl.com. The site seems to be down but it's been archived here:
I heart hot sauce. So when I saw this huge container of habaneros on sale for a steal, I decided it was time make a huge batch of hot sauce. I love making a
Kick Ass Habanero Hot Sauce
Ingredients:- 1 tbsp olive oil
- 1 cup chopped carrots
- 1/2 cup chopped onions
- 5 cloves garlic, minced
- 6 habanero peppers, stems removed
- 1/4 cup water
- 1/4 cup lime juice (2 Limes)
- 1 tbsp lime zest
- 1/4 cup white vinegar
- 1 tomato
- sea salt and pepper to taste
Directions:
Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes. Transfer the mixture to a blender or food processor. Add the habanero peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.
this keeps up to a month in the refrigerator.
http://grillgrrrl.com/
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Another way to ferment and save space at the same time is in a vacuum sealed food bags. Wash your peppers and then coursely chop them by hand or in a food processor. Weigh them and then add your salt by weight, mixing thoroughly. Place your pepper/salt mash in a vacuum bag and then seal as you would any other food - the vacuum creates an anaerobic atmosphere. As the ferment progresses the bag will fill inflate. At some point, you might have to cut a corner to let the gas escape. But just reseal it.
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