Anyone do this? I found out how to make some with my pepper harvest this year. My first batch was almost all cayenne based and came out really well. Today I made my second quart with the peppers fermented 3 weeks. This second batch is hotter than the first! It had habanero peppers in it. I like making hot stuff! Anyone else?
I have made lactofermented chili sauce before, turned out like tabasco with the solid bits making a chili paste. Very yummy. This year, I made chutney, I didn't grow enough hot peppers to make Tabasco this year.
That's what I did this time also. Lacto fermented about a liter of peppers. I kept reading about this style so I tried it out. Going to use it with breakfast eggs today. I don't have many plants but I do have a small surplus from a couple of each kind (bell, cayenne and red habanero) .
I keep peppers,, mostly cayenne,, in my freezer for hot sauce throughout the year ! I like the vinegar based sauce with medium over easy eggs and the tabasco based sauce with scrambled eggs ! You can put any excess peppers in a small container or freezer bag whole and freeze for use throughout the winter months !
Hi C, glad you achieved them even hotter...not me mate regarding hot stuff, for one my head goes through the roof and I would be bad with my stomach but how yourself and others can manage it god knows...I suppose loads of water are in hand
It has taken me several years to become a "chili head", Gail! Recently my daughter picked up 2 raman noodle packages that were doubly hot ("X 2!) that she had seen on YouTube in an eating challange. Wow!! Very hot but my brother and I finished all but the broth. I was impressed with the heat level.
C, you've got me in stitches here mate ...i'm just glad those taste buds of yours can handle the stuff and it sounds like you love a good test.
There are many peppers from other countries and peppers of our selection. Bishops Crown (bells) and other varieties of hot peppers. Big and small, round and long, different colors as everywhere, I think. For example, Bison. A very large bush with bouquets of peppers. Sometimes I pick a big pepper in the supermarket. I take the seeds and it gives good and sweet peppers. I also plant Gogoshar (Rotunda). I have the seeds of an old variety from Moldova. This is a small sweet pepper. But there is a special recipe with honey specifically for this pepper. This spring, one gardener gave me seeds of Bulgarian pepper. His family has been growing it for many years. This is a compact shrub with lots of fruit. But some creature came from the forest and ate this pepper. Only this pepper! Hope it was a compliment to pepper. Good thing I saved some seeds.
Now that is interesting ! I grow many plants but just variations on a few types ! Mainly cayenne and the large bell peppers ! Hope you can post the recipe for the peppers and honey ! Bet it would work with the bell peppers !
20 cayenne peppers 1 small onion 1 medium tomato 1 medium green tomato 1 medium bell pepper .5 cup salsa verde (optional) 3 cloves garlic 3 teaspoons sea salt 1 cup vinegar .5 cup apple cider vinegar 50ml balsamic vinegar 1.5 cups water .25 cup honey 3 teaspoons sea salt .5 teaspoon cumin .5 teaspoon tumeric Remove stems from peppers Rough chop tomatoes, onion and peppers; Add water, salt and vinegar Boil 5 minutes then reduce to medium heat for 20 minutes. Add honey, cumin and tumeric, then puree in blender. Reboil then simmer 15 minutes. Let cool then strain into jars. Optional ingredients include green tomatoes, beer, sugar, ginger, lime juice, apple cider/balsamic vinegar, salsa verde, cilantro, fruits (mango, guava, banana, peach, orange), and all types of spicy peppers.
@Catdaddy6676 what a glorious amount and how you can eat such strong foods i'll never known..i would be bad