Home Made Hot Sauce

There was a post last year I think. (Can’t find it) Linked this video. I started the process last night on a little smaller scale. Will let you know how it turns out!

-J.

I’ll be making some this year too, just looking for some other chili varieties besides jalapeno and habanero so I gotta hit up some farmers markets this weekend.

For anyone who’s never seen this series, it’s a great start into home fermentation as they’re very entertaining and Brad does a solid job of giving a recipe without actually doing it.

Serrano peppers make a good hot sauce and they’ll get hotter than the jalapeño. Takes a bit more of them since they’re somewhat smaller but they’re big on heat if that’s what you’re after. Tamer than the habanero.

If anyone is looking for peppers, let me know. This video has impacted my time on the water more than my first born child. I’m looking into getting 40 liter german crocks.

The hardest part is the wait, 30 days is good, longer is better. One of my favorites so far has been fermented Habanero and pineapple.

I did mixed pepper mashes for my first two harvests this year, then moved to mixed pepper hot and super hot brines. I did a Caribbean only mash and just yesterday did a Aji only brine. I’m hoping to do smaller pint and quart batches of individual pepper types over the next few weeks.

I attached an image of my batches thus far and yesterday’s harvest. The big Fido jar is 5 liter.

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Damn…..can people breathe in that room?

TMI but my butt puckered just looking at those pics.

I don’t personally like to eat much over 300,000 scoville very often, something like a Scotch Bonnet sauce. Most I make are maybe around 100,000, probably even weaker after they age.

I’ve been trying to give away Carolina and Butch T. Reapers and another called Apocalypse without a lot of luck. Golden Ghost can be tasty @ 800,000, you just need to cut it down.

I set my largest batch underway yesterday. I picked up a 5gal big mouth bubbler from Northern Brewer and filled it with about a dozen kinds of peppers, 3 types of carrots, 3 types onions and 4 kinds of hardneck garlic. I think I’ll get 2.5-2.75 gallons of sauce out of this.

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Tom Sawvell wrote:

Damn…..can people breathe in that <nobr style=”font-size: inherit”>room</nobr>?

i hear ya Tom……….man you guyz gotta have cast iron tummies!!!!!!!!!!!!!!!!!!!

______________ wrote:

I’ve been trying to give away Carolina and Butch T. Reapers and another called Apocalypse without a lot of luck.

Where are you located? You guys are on another level with this stuff, I’m pretty happy with my pico, regular salsa and jalapeno based hot sauce, but I do love the heat!

i need to start doing this. i go through so much hot sauce and am getting bored of the standards lol

BigWerm wrote:

Where are you located? You guys are on another level with this stuff, I’m pretty happy with my pico, regular salsa and jalapeno based hot sauce, but I do love the heat!

Hey BigWerm – pm me a mailing address, I’ll get some out to you. I’ve heard the super hot pods ship well. Unless, you plan to be around Stillwater or the east bank of the UMN anytime soon?

______________ wrote:

If anyone is looking for peppers, let me know. This video has impacted my time on the water more than my first born child. I’m looking into getting 40 liter german crocks.

The hardest part is the wait, 30 days is good, longer is better. One of my favorites so far has been fermented Habanero and pineapple.

I did mixed pepper mashes for my first two harvests this year, then moved to mixed pepper hot and super hot brines. I did a Caribbean only mash and just yesterday did a Aji only brine. I’m hoping to do smaller pint and quart batches of individual pepper types over the next few weeks.

I attached an image of my batches thus far and yesterday’s harvest. The big Fido jar is 5 liter.

Wow does that look awesome. Super jealous love the hot hot sauce

My first batch yielded one small jar of sauce! Have some small sauce bottles arriving later today along with a larger fermenting jar. Looking forward to the next batch.

-J.

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