i need to know if it will ferment well

9 scotch bonnet chillies & 20 fresh jalapeños 1/2 onion
half a head of garlic 3 tea spoons of brined capers 5 anchovies mustard powder a tip of a tea spoon honey 1 tea spoon

sun dried tomato paste 2 table spoons black pepper juice of 1 lemon ginger paste 1/2 tea spoon

rosemary 3 tea spoons and thyme 2 tea spoons

Are you all using any PH readers before you bottle to make sure they are shelf stable? I’m making sauce tomorrow and feel like I need to but not sure.. thoughts?

I’ve got about 10 Habaneros at peak ripeness and am thinking about doing a small fermentation (my first). Is it a bad idea to fill my jar with the prepped peppers and fill with 2.5% brine or is it important to have a ratio of brine to peppers?

Hello friends, I'm beginning to pick more Jalapenos from my plants to make a fermented hot sauce. I also have a small amount of peppers that I de-seeded and stuck in the freezer. I know it's possible to use some amount of frozen chilis (along with fresh) in a fermented sauce, but too many and you risk fermentation not starting due to lack of lactobacillus. Is there some general limit of how much of your fermentable product should be frozen?

Pickling cucumbers in hot sauce?!

Im in an assisted living facility where ingredients and materials ate very limited. A year ago someone here took some ghost peppers he grew and soaked them in Texas Pete hot sauce in a plastic bottle and topped it off as needed and still a year later it gave it some good flavor. I recently took a Boston picking cucumber and sliced it up and added Texas Pete, black pepper and garlic chives. I was wondering what y'all thought about this idea and I also wondered how long on should wait and how it will take to be flavored? I was also wondering if this is a good idea or a recipe for bacteria and fungus? I was also wondering if it would be a bad idea to add my bog Jim and ghost peppers I'm growing to this same bottleotr of this is a bad idea?

Any inputotr advice would be appreciated, Always around, ExitDry

So I was stupid...

I make my own hot sauce, been doing it for years. This batch my wife got me a lot of sample bottles to fill so I can give to others to see if they like it..

This is liquid hell, I buy pure Capsaicin and add it in large quantities to the hot sauce to make it beyond any other hot sauce..

Well the little bottles was too small and I couldn't pour it in the bottles. So a friend suggested to put the bottles under the sauce (12+ million Scoville units if my calculations are correct) and squeeze them to suck the sauce into the bottles..

I thought it was a great idea so I went to get some gloves, I found out I have no more.. then I thought well ill just wash my hands all the way up to my forearms real good and just use my bare hand.. I filled 35 bottles and even went through the cleaning process. That's when my hand started to burn..

It has now been 26 hours and it is so much on fire that I can't even use my hand without extreme pain.. I can handle a lot of heat but not for this long, I know I was stupid but I've learned my lesson and now I want it to stop.

Anyone got any suggestions?

Edit: I found something that helped. It didn't take the burn away completely, but after nearly 33 hours with it burning past the point I thought I could handle, I had an idea, toothpaste... so I covered my hand in it and immediately started to notice an improvement.. wore it on my hand for several hours and when it was dry I washed it off, took it a few hours to start to burn again so i put it back on last night and left it on all night, I woke up and washed it off... it's been about 2 hours, and yes, it still burns, but I can actually use my right hand again.

I make a jalapeño based sauce ive only ever found locally fresh in south texas. Ive been playing with formulations to sell it at the farmers market to see if it's a viable product, but when I heat pasteurize the finished product it seems like it dramatically tamps down the heat level. Is this normal? does anyone else have any experience with pasteurization?

G’day legends!

My Vitamix makes a great sauce consistency but I am looking to upscale and was wondering about a Robot Coupe stick blender.

Anyone have any experience with the Robot Coupe?

Open to other options too.

Cheereeers

garlic hot sauce??? recope

Howdy, howdy! Howdy!

Just like it says, I'm looking for plastic fitments with a smaller hole, the standard fillmore container tops are too large. The dasher with the smaller hole for example, is from a bottle of peychauds bitters.

Does anybody know a supplier that has the tiny hole dropper tops? 🌶️

Reddit has been talking bad about tacobells diablo sauce but I dont have tacobell near me to try for myself. Anyone got a good recipe?

I have two jars of fermenting peppers with garlic, onion, and carrots. Looking to make a few different styles of sauce with them, preferably at least one that stays pretty hot and one that can be a lot more mild (maybe fruity?). I'll be giving these away as gifts for Christmas.

On another note, I have a couple gallon bags in my freezer full of ghost and datil peppers, are there any good quick sauce recipes you guys would recommend for those? Obviously I don't have enough time for a ferment but I think I have read I could just add some vinegar to them for a quick sauce.

My friend gave me her last bounty of the year. I need help figuring out what kind of sauce to make with these.

I think it's only fair that we let the community decide.

View Poll

I love making sriracha-type red hot sauces, but finding red peppers locally is hit and miss, so I decided to grow my own this year. I've never grown peppers before, but I had great success and have made some tasty sauces and now have many red peppers in the freezer to keep me supplied for a while. 

The season is turning colder, and my plants are still full of green peppers. Is there a point in the season when they stop turning red, and it's wise to just pick the green one before they go bad? I want as many red as possible but I'll want to save the green ones for green sauces. 

For reference, my plants are in pots, and I'm growing jalapeno, serrano and cayenne. 

I have tons of habaneros and ghost peppers that grew in my garden and I was looking into lacto fermenting some hot sauce with fruits like blackberries and blueberries. Since this would be my first fermenting hot sauce, I was looking for advice on how to go about it. Should I make a mash using the peppers and berries just as this Serious Eats recipe indicates? (https://www.seriouseats.com/double-berry-habanero-hot-sauce) . Or should I make a saltwater brine? If I make the brine do I ferment the berries along with peppers or just ferment the peppers? What percent should the salt be? do I have to add any other ingredients to fermentation? Do I have to cook the hot sauce? Do I have to add any stabilizers/emulsifiers like xanthan gum? and what equipment would I need? Any other tips and suggestions would be greatly appreciated, Thanks.

I've my lacto fermented hot sauces is almost ready to be finished of and bottled. I loosely followed this recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/peach-scotch-bonnet-peach-hot-sauce/ which suggests boiling then bottling. I've seen other recipes that recommend just adding vinegar or apple cider vinegar. Others suggest boiling and adding vinegar. Others say just bottle it in swing tops and let it continue to develop.

How do you finish your lacto fermented hot sauces before bottling?

I have about 5 litres and I'm hoping to give some as gifts in December so I'd like it to be fairly shelf stable (fridge is fine).

Any tips, tricks, or links to resources are greatly appreciated.

Thanks!

Looking to get some of the excess water put of the batch. Too lazy to wait for it to evaporate

Made my first bottle of pepper sauce. Went with the simple vinegar and tabasco peppers. In future batches I want to add a tiny bit of ghost pepper and Trinidad Scorpion (individually) to see how it accents the flavor.

Curious about your ideas or what you have tried.

I fermented two separate batches of peppers: one jar of various thai peppers and one jar of habeneros, a super hot of some kind, maybe a scorpion, and some other less hot peppers. To the ferment I added ingredients that fit the flavor profiles I was looking for in each. In the past I've just kept the solids and blended it often with great results. But this time, as an experiment, I blended the mixture and strained out the solids leaving me with a thin, but very flavorful and spicy liquid. I was thinking of adding olive oil or some other ingredient to give the liquid more body, but am curious if anyone has any recommendations for what to add and in what proportions.

I lacto fermented dried peppers and water. I started with ~2 gallons of mash in a 5 gallon carboy.

Fermentation was super vigorous for about a week. Krausen formed 6-8" thick on top of the mash.

Krausen started settling and the airlock dropped, so I thought the ferment was finished (I'm buying a ph meter as I type this).

Next steps were pretty improvised. I thought the amount of krausen was weird and it seemed like being on top it might be a good place for mold to form, so I shook up the 2 gallons in the carboy. Initially, the shake up produced a nice consistent color which looked just like hot sauce. I let the shaken up mash sit for a few days to see if the shake up would restart fermentation. The airlock stayed in the dropped position for a couple days, so I again thought it was all finished.

One note, not sure how relevant -- when I smelled the mash it smelled like tomatoes. Not really like rotten tomatoes, but just had a tomato-y smell.

So then, following no standard process or playbook, I added honey and vinegar and some garlic powder and moved the carboy up to the kitchen (few degrees warmer than basement) where I planned on bottling it today. It's now been about 2 weeks since the fermentation originally started. 1:1 water/vinegar so 2 gallons of vinegar were added.

Now the airlock is popped to the top, and it looks like fermentation restarted? Is there any chance that in the few days where fermentation was stopped that any nasty stuff grew in there?