Fermenting.

[Rajun Gardener]

Thanks to both of you, so it's very little. I'm doing the same, just enough to not separate.

[Rajun Gardener]

Did I ferment to long? They taste great and it will make it easy to scrape off the flesh for a hot sauce. I might not need the xatham to thicken it.

[Worth1]

Originally Posted by Rajun Gardener

Did I ferment to long? They taste great and it will make it easy to scrape off the flesh for a hot sauce. I might not need the xatham to thicken it.

You will need the gum to keep it from separating not you didn't ferment too long.
Considering Tabasco brand does it for a year.

Worth

[Rajun Gardener]

I checked a few sites and some let them ferment 4-5 weeks so I should be good. I'm off to spin them up.

[Rajun Gardener]

I finally finished the project after all the interruptions. I put the pulp in the food processor and turnip(get it?) to a smooth sauce. It was really a mellow sauce with excellant flavor but not hot enough so I grabbed a jar of Red Moruga Scorpion I had sitting in vinegar in the fridge and added 1/4 of a pepper with a little honey. I added 1/4 cup Apple Cider Vinegar and 1/8 cup of water to the pot and heated it up while blending a tad of xatham with water then mixed and simmered and bottled in sample jars. I use the kettle method and they sealed in a few minutes. In this pic I poured it on a plate then poured it back in the jar and poured it back on the plate to see how much would cling to the plate. It was my test to see if it was runny but you can see the sauce is thick enough to stick but not like ketchup. It taste good and has the citrus scorpion flavor that's mild and gradually starts building a little heat.

[Father'sDaughter]

Looks really good!

Here's my finished sauce. All it needs is some proper labels and it'll be ready for gifting to a few select people who I know will appreciate it.

[Jimbotomateo]

Originally Posted by Father'sDaughter

Looks really good!

Here's my finished sauce. All it needs is some proper labels and it'll be ready for gifting to a few select people who I know will appreciate it.

Wish I could buy that in store!. Looks great bet it's hot!

[Worth1]

Both products look great.

Worth

[Worth1]

The wild pepper fermented sauce is really starting to smell good and not just like ground up peppers.
Worth

[Rajun Gardener]

Watcha talkin bout Worth, wild peppers?

[recruiterg]

Has anyone ever done Kombucha at home?


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[Worth1]

Originally Posted by Rajun Gardener

Watcha talkin bout Worth, wild peppers

The chilitepin I have growing.
They truly are wild the mother plant was collected in the woods.

Originally Posted by recruiterg

Has anyone ever done Kombucha at home?


Sent from my iPhone using Tapatalk

I haven't.

[salix]

Recruiterg - I am on my third batch...

[Salsacharley]

Your sauces look really good. I'm curious why your Aji Amarillo sauce is green. Did you process them when they were green?

Originally Posted by Father'sDaughter

Looks really good!

Here's my finished sauce. All it needs is some proper labels and it'll be ready for gifting to a few select people who I know will appreciate it.

[Worth1]

I just came home and ate two hotdogs with the green stuff all over the top of them it is big time good and stands up in a spoon, not runny.

Worth