Hot Sauce Recipes [General]
2011 Mar 27
Can`t see why it would, but that is pure conjecture. I`ve never actually tried bell peppers. If you look online there are a lot of recipes for hot sauce where the pepper pulp is fermented directly in the final bottle. I find that concept intriguing but decided to do it this way my first time thinking it was a bit simpler and less vulnerable to potential problems.
2011 Mar 27
They probably were foul - lacking capsaicin, which has antibacterial and antifungal properties that may have helped preserve them.
Sorry, no help Tracinho here as fermenting hot peppers isn't something I do - mind you I do buy hot sauces - picked up a couple of piri-piri sauces last week in Portugal; we'll see if they're hot or not, good or not.
Sorry, no help Tracinho here as fermenting hot peppers isn't something I do - mind you I do buy hot sauces - picked up a couple of piri-piri sauces last week in Portugal; we'll see if they're hot or not, good or not.
2011 Mar 28
I'll have to try this at the end of summer with my pepper crop, which grow really well in pots for those of you lacking room!. I see lots of recipes and youtube videos about it.
I can't offer any help yet, but thanks for the idea :-) I've made lots of hot sauces for immediate use on wings, etc, but never fermented.
I can't offer any help yet, but thanks for the idea :-) I've made lots of hot sauces for immediate use on wings, etc, but never fermented.
2011 Mar 28
Thanks for the input everyone…I ended up blending all the fermented peppers (a mix of scotch bonnet, cubanello and habenero) into pulp. After tasting it I realized it had good depth of flavour but not a lot of heat. So I added a handful of birdseye chilis, a single chipotle and guajillo, about a 1 ˝ heads of garlic, 2 shallots, a pinch of mexican oregano, salt and fresh cilantro and about 2 cups of white vinegar to get the right consistency.
The end result was quite pleasant, very hot but more of a creeper than a direct knock-your-socks-off heat with a really tasty undertone. Somewhat similar to Bajan-style hot sauce if you have ever had that.
Sealed everything in very small masons…I have a feeling the heat might increase as the flavours intermingle longer.
The end result was quite pleasant, very hot but more of a creeper than a direct knock-your-socks-off heat with a really tasty undertone. Somewhat similar to Bajan-style hot sauce if you have ever had that.
Sealed everything in very small masons…I have a feeling the heat might increase as the flavours intermingle longer.
Tracinho
So far I plan to blend the peppers and then mix with the brine and some white vinegar until I get the right flavour and consistency, probably won`t strain the pulp out, but I`m certainly open to suggestions.
Thanks...