Homemade Hot Sauce

[jhapka]

OK the chilis are in the brine and ready to ferment.

Pictured Left to Right
Pure Habanero
Sweet green blend (Green Bell, Jalapeno, Devil's Tongue)
Three pepper blend (Devil's Tongue, Habanero, Scotch Bonnet)
Sweet red blend (Red Bell, Scotch Bonnet, Carolina Reaper)

[58limited]

You could also make Grilled/Smoked Rainbow Peppers:

I picked enough peppers, mostly Tabascos but some chile petins and some Chili de Arbols and I made 1 1/4 gallons of hot sauce. I pureed the peppers in my food processor, added 3% by weight of pink Himalayan salt, and fermented for a few months in mason jars (fill 3/4 full, keep the lids loose, and punch down 2-3 times a day). Dilute the fermented puree with vinegar to taste and let set for a month, then strain and bottle.

[jhapka]

As I’m coming into the home stretch of the fermentation I decided to use what peppers I had left to make pepper flakes. Sliced in half lengthwise and threw in the dehydrator for 12 hours. Crushed in a bag and bottled some up in the empty glass jar in the grinder from Flatiron.

50% scotch bonnet 30% devils tongue 15% habanero 5% Charleston

Post fermentation and bottled hot sauce pictures on Saturday or sunday

[jhapka]

All done