Kelli's 2014 Garden Journal

BucksCountyGirl · August 1, 2014

Tania, you are too kind! If you are ever in the Bucks County area, I'll see what I can do. haha

Robin, it's actually the same process they use to make Tabasco sauce. You just roughly blend up your peppers with some salt (they call this pepper "mash")and let it go in a fermenting vessel. I add some garlic and some whey from my kefir to get things going but they are not necessary. After you let it ferment for about a month (though some are aged a year or more) you blend it smooth and cut it with some vinegar. Some people HWB can it, but I just keep it in the fridge in bottles. So far they have lasted up to a year for me that way. They would probably last longer, but we use a LOT of hot sauce at my house

August 1, 2014	#11
BucksCountyGirl Tomatovillian™ Join Date: Mar 2013 Location: Holland, PA/Zone 7A Posts: 692	Tania, you are too kind! If you are ever in the Bucks County area, I'll see what I can do. haha Robin, it's actually the same process they use to make Tabasco sauce. You just roughly blend up your peppers with some salt (they call this pepper "mash")and let it go in a fermenting vessel. I add some garlic and some whey from my kefir to get things going but they are not necessary. After you let it ferment for about a month (though some are aged a year or more) you blend it smooth and cut it with some vinegar. Some people HWB can it, but I just keep it in the fridge in bottles. So far they have lasted up to a year for me that way. They would probably last longer, but we use a LOT of hot sauce at my house __________________ - Kelli Life's a climb...but the view is fantastic