|
Fooley posted:http://www.containerstore.com/shop/kitchen/foodStorage/condiments?productId=10025902 I use similiar bottles for all my homemade hot sauces, I think I got mine at Publix. They work out great as they are like the same volume as the mason jars I use to store my sauce in. I use a funnel to fill mine though.
|
#
¿
Oct 17, 2014 18:28
|
|
|
|
| # ¿ May 4, 2024 10:40 |
|
|
Just started a batch of peppers fermenting today, raw weight came out to just shy of 4lbs, thinking I might have gone a bit overboard. Oh well I can always give some way to family and friends. My last batch of fermented habanero sauce turned out really well.
|
|
#
¿
Jan 11, 2015 02:56
|
|
|
So pretty sure I screwed something up on my batch of peppers. I went to check them last night and noticed they had a white substance covering the entire top. I scooped out everything I could, but this morning it was back, not as bad, but it was still back. Guess I am just going to toss that batch when I get home this afternoon.
|
|
#
¿
Jan 16, 2015 14:46
|
|
|
So I ended up tossing the first batch of fermented peppers that I posted about, just couldn't get all the white stuff out. My next batch I did just like my first batch (habaneros) which turned out perfect, this batch (jalapenos) also got a bit of the white funk but I was able to get it all scooped out. I processed the sauce and it just tasted awful, so I ended up pitching that as well. I decided to just drop the fermenting process for a bit and go back to how I've been doing it for a while, just roast the peppers off on my grill, throw them in the blender with some white vinegar, water, and some spices and call it a day. Very happy with the results of yesterday, which is good cause I was down to just a bit left of my fermented habanero sauce. I used about 30 of each pepper (Anaheim, Habanero, and Jalapeno) about 3/4 cup of distilled white vinegar, 1 cup of water, a touch of garlic powder, pepper, red pepper flake, and some paprika. Yielded 2 jars each more or less.  I did also just get a food dehydrator as a gift so I am going to have some fun with that drying out peppers.
|
|
#
¿
Feb 9, 2015 14:07
|
|
|
Suspect Bucket posted:I like traffic lights. I like traffic lights. Haha, I didn't even catch that.
|
|
#
¿
Feb 9, 2015 20:37
|
|
|
Bob Morales posted:Please tell me it is 'gently caress you' hot as well. I want a jar. They have a nice kick to them, especially the habanero. I don't take the seeds out or anything, just remove the stem and throw it in the blender.
|
|
#
¿
Feb 12, 2015 13:18
|
|
|
Bob Morales posted:I'm going to put a bit fat caution sticker on it. I did this two years ago at my company Christmas party, was actually for spicy sausage dip though. I think my sign said "Warning: this is very hot, you may think you like hot, but think again, I'm Serious, you have been Warned!!" It was hilarious cause the sign made it almost like a challenge, pretty much everyone had to step up, though many regretted it, but not all. One lady came up to me and asked if I liked Thai food, cause she said that dip was like Thai hot +10 .
|
|
#
¿
Apr 29, 2015 14:30
|
|
|
Poop Cupcake posted:To reduce the risk of unwanted mold, I fill a zliplock bag with water and squish that down on top of the mash - lets the mash burp without letting in unwanted air. Oh man.. thank you so much for that idea, that is a brilliant way to keep everything submerged. I've struggled with the few fermented batches I have tried to do because of this very issue.
|
|
#
¿
Jun 5, 2015 22:30
|
|
|
That looks really good.
|
|
#
¿
Jul 23, 2015 16:03
|
|
|
So I have two jars of peppers fermenting right now. One larger one of habaneros and a smaller one of fresh tabasco peppers from my garden. I am using the water bag method that was suggested a while back in the thread to keep everything submerged and it is working out great. Only issue is I don't seem to be seeing much in the way of bubbles yet and its been a bit over 2 weeks for each. Everything seems okay so I am just going to let them sit for at least another week. In other hot sauce related items, I decided I was in the mood for some PB&J's last night but I realized I ddn't have any jelly, but I did have some fresh strawberries. So I made some jam, but I added 3 of the tabasco peppers to the mix. I was a bit unsure how it was going to come out while it was reducing down as it smelled a bit weird. After putting it in a jar to cool, I tasted it and it is very subtle heat. Nice and sweet, but not too sweet then you get a hint of heat afterwards which is nice. Would definitely make it again.
|
|
#
¿
Aug 7, 2015 12:49
|
|
|
Geoff Zahn posted:edit: Also, I want to try my hand at making my own hot sauce! Is there a recommended starter recipe, or should I just dive into making NosmoKing's recipe? Recipe is a good place to start.. But the best part is just to experiment and see what you come up with and what you like.
|
|
#
¿
Sep 11, 2015 21:56
|
|
|
I found my Halloween costume this year.
|
|
#
¿
Sep 21, 2015 00:48
|
|
|
pr0k posted:Nope. Especially if I'm hungry I'll just put a few drops on my tongue. No, I ended up not actually using it this year.
|
|
#
¿
Jan 14, 2016 00:56
|
|
|
The Midniter posted:Protip: use this as salad dressing. I can't say this sauce in particular, but your favorite hot sauce as salad dressing is great.. Been doing this for years and the looks I get are hilarious
|
|
#
¿
May 26, 2016 22:36
|
|
|
Croatoan posted:The classics never get any love. Texas Pete is pretty good on fried chicken y'all. Texas Pete is great, if I run out of homemade stuff, it is my go to hot sauce
|
|
#
¿
Jun 9, 2016 16:25
|
|
|
|
| # ¿ May 4, 2024 10:40 |
|
|
angor posted:Anyone tried the Xochitl salsas? I'm trying to make my way through this fucker and it's tearing my face off: I just saw they have these at my local publix, just not the Habanero  I do enjoy their tortilla chips though.
|
|
#
¿
Aug 30, 2016 15:25
|
|
