Making Hot Sauce.

Discussion in 'Recipes and Cooking' started by Daniel W, Oct 10, 2022.

  1. Daniel W

    Daniel W Young Pine

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    After the Thai peppers ripened, and there were still some Cayennes, I made a small batch of Tabasco-like sauce. This was the same as the other, except I left out the garlic. I let it ferment for a little over two weeks. Lots of bubbles, and some overflow into the bowl I had this sitting in.

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    Then blended in food processor. This time I REALLY blended, almost a puree.

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    Then transfer to sieve in a bowl, and use a spoon and spatula to squeeze out all of the juice.
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    There was more seeds + pulp left over than juice. We'll see if that can be put to work somehow too.

    Then I used a turkey baster to transfer the juice into some hot sauce bottles. There was one full bottle plus a little extra.

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    That's all. I'll store in the fridge, because I don't know how well it keeps. Name brand Tabasco sauce is just vinegar, peppers, and salt. This sauce is fermented in a brine, so should be similar but I'm not certain. This is brighter red than store bought sauce, but may change with age.

    Now to test it.

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    Quite good, I think. A bit hotter than name brand Tabasco, good flavor. Definitely worth growing more peppers for next year.
     
  2. Melody Mc.

    Melody Mc. Young Pine

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    This is very cool Daniel. When I read Turkey Baster my eye brows raised....then I saw the bottle you were putting them into. Clever :)

    My oldest daughter would be most pleased to see a picture of someone putting hot sauce on an egg other than herself.

    Your label says a lot...."Dragon Hot Sauce". :DIs that the variety of pepper, or the heat that made the label?
     
  3. Daniel W

    Daniel W Young Pine

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    @Melody Mc. most of the peppers were the variety "Thai Dragon". It seems appropriate - very hot!

    When I enlisted in the Army in 1974, they sent me to Ft. Polk Louisiana for boot camp. There the custom was to put hot sauce onto eggs - and just about anything else. I've been doing that ever since then.

    For some reason, a couple of the images uploaded sideways. but I think they get the point across.
     
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  4. Daniel W

    Daniel W Young Pine

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    Here is this year's hot sauce. Yay, the hot sauce is here!

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    I filtered it through a sieve. The liquid gets used like Tabasco sauce. The pulp gets used in cooking. This is the main reason I grow hot peppers.
     



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  5. Sjoerd

    Sjoerd Mighty Oak

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    That’s a lovely line-up, Daniel.
    will this last a year, or longer?
     
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  6. Logan

    Logan Strong Ash

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    That looks great Daniel and yes how long will it last?
     
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  7. Daniel W

    Daniel W Young Pine

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    @Sjoerd and @Logan I think this will bea year supply of hot sauce.
     
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  8. Sjoerd

    Sjoerd Mighty Oak

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    Oh, that’s great. It does look so good all bottled-up and ready for consumption, doesn’t it.
     
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  9. Logan

    Logan Strong Ash

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    That's great Daniel, it looks very good.
     
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  10. Melody Mc.

    Melody Mc. Young Pine

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    I showed these to Hubby and he now has me boarding the hot sauce bus! I will be looking for GPS pepper directions this summer from you :)
     
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  11. Odif

    Odif Young Pine

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    @Daniel W Do you lactoferment the chillis first?
     
  12. Daniel W

    Daniel W Young Pine

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    Yes. I ferment them for a week in a brine. I start it with a little raw sauerkraut juice.
     
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  13. Clay_22

    Clay_22 In Flower

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    Very nice Daniel
     
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  14. Odif

    Odif Young Pine

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    @Daniel W That is how I like to do it too
     
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  15. Dirtmechanic

    Dirtmechanic Young Pine

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    I just took in the last of the peppers. We freeze this coming wednesday. I am going boil them and then ferment them. The same as tomato sauce basically except the fermenting. I actually wonder could one ferment the sauce after it is deseeded. The boiling sort of plumps them and softenes them and there is a certain body in the sauce that comes with that and I enjoy it. The boiling rounds the flavors a bit as does fermentation so I wonder about doing both.
     
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