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Post by GMB54-120 on Aug 9, 2019 13:02:36 GMT -5
Cool part is though...you can take just a few really hot pepper pods and add them to a bunch of sweet peppers plus a bunch of onion and still get a pretty zippy sauce. Add sugars, fruits or honey and it tames the heat down even more. My first test batch will hopefully make a quart of "super sauce" that is not too extreme.
I weigh and measure each item used in my sauces. Makes it much easier to recreate if its good or adjust if its a little off.
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Post by ET on Aug 9, 2019 14:41:06 GMT -5
Almost sounds like putting a good load together. One that hits its mark. Curious as to what you figure the shelf life should be for such a Super Sauce?
Ed
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Post by GMB54-120 on Aug 10, 2019 14:38:05 GMT -5
Size matters. Thunder Mountain Longhorn. A Variety from roughly central China
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Post by GMB54-120 on Aug 12, 2019 12:40:03 GMT -5
More freaking beans!!! I blanched/chilled in cold water then froze this batch on a cookie sheet before bagging them. Never tried it before but i dont have much to lose. This trellis is about 8ft tall and i just picked 15.8oz off it These 4 are going to be super nasty. Reapers (top) and Dragons Breath (bottom). Supposed to be the 2 hottest peppers you can get.
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Post by GMB54-120 on Aug 29, 2019 9:11:42 GMT -5
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Post by ET on Aug 29, 2019 20:39:44 GMT -5
I got to ask, do you wear gloves when processing the real hot peppers?
Ed
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Post by GMB54-120 on Aug 29, 2019 22:13:17 GMT -5
Yes and i still wash my hands several times after.
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Post by GMB54-120 on Sept 3, 2019 10:37:28 GMT -5
Another scorching monster. Took all summer for this sucker to start producing peppers. Ive got over 500 grams of long cayenne for sure off the one potted plant. Im sure i could triple that under ideal conditions. That should make over a quart of sauce. Probably 2 quarts after the ferment and its processed with some vinegar. Im hoping to go a full 90 day ferment and no less than another 90 day aging.
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Post by GMB54-120 on Sept 19, 2019 12:03:28 GMT -5
Beautiful jalapeno and Hatch chile pepper powder. I bought the Hatch peppers at a killer price but the jalapenos are from my garden. Really freakin hot jalapeno variety too. That why i mixed them with the Hatch to mellow them down a few notches....This is great base for white chilli seasoning. Here are a couple of mild seasoning peppers from Peru. These are great for seasoning beans and meat. A must have pepper for many Peruvian recipes and mild called Aji Panca. You can buy the panca paste at some specialty markets.
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