Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Reply
 
Thread Tools Display Modes
Old 1 Week Ago   #991
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: earth
Posts: 35,697
Default

Just made a little over 3 quarts of pomegranate cherry lime habanero hot sauce in my laboratory.
I taste tested it in my usual manner of taking one whole tablespoon full swishing it around in my mouth and swallowing it.
You get about 15 seconds of flavor and then all hell breaks loose.

That lasted a good 45 minutes or so of pain, quivering, evil thoughts, holding the arms of my chair and staring at the ceiling.

Should pair well with an avocado hamburger or mixed with ketchup or mayonnaise to kick it up a bit.


Worth
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #992
Goodloe
Tomatovillian™
 
Goodloe's Avatar
 
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 250
Default

"I taste tested it in my usual manner of taking one whole tablespoon full swishing it around in my mouth and swallowing it."

I can see it in my mind..."Mad Dr. Hot Sauce" in his laboratory! That particular taste test method might have put me in the hospital...
__________________


~Jon~ Downheah, Mississippi
Goodloe is offline   Reply With Quote
Old 1 Week Ago   #993
Salsacharley
Tomatovillian™
 
Salsacharley's Avatar
 
Join Date: May 2013
Location: New Mexico
Posts: 1,882
Default

Looks like 3 quarts will last you a few days.


Quote:
Originally Posted by Worth1 View Post
Just made a little over 3 quarts of pomegranate cherry lime habanero hot sauce in my laboratory.
I taste tested it in my usual manner of taking one whole tablespoon full swishing it around in my mouth and swallowing it.
You get about 15 seconds of flavor and then all hell breaks loose.

That lasted a good 45 minutes or so of pain, quivering, evil thoughts, holding the arms of my chair and staring at the ceiling.

Should pair well with an avocado hamburger or mixed with ketchup or mayonnaise to kick it up a bit.


Worth
Salsacharley is offline   Reply With Quote
Old 1 Week Ago   #994
Shrinkrap
Tomatovillian™
 
Join Date: May 2006
Location: N. California
Posts: 329
Default

Not as clear as I'd like, but it tastes good!
Attached Images
File Type: jpg IMG_20190106_165246.jpg (215.7 KB, 58 views)

Last edited by Shrinkrap; 1 Week Ago at 09:00 PM.
Shrinkrap is offline   Reply With Quote
Old 1 Week Ago   #995
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,273
Default

Shrinkwrap, that is so pretty!
__________________
Cesar Chavez: "Preservation of one's own culture does not require contempt or disrespect for other cultures."
“When someone shows you who they are, believe them the first time”. Maya Angelou
imp is offline   Reply With Quote
Old 4 Days Ago   #996
Goodloe
Tomatovillian™
 
Goodloe's Avatar
 
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 250
Default

Hey Worth...

Was cleaning out the freezer the other day and found a qt bag of habaneros that I had forgotten about. Can I still ferment them to make hot sauce? They've been in the freezer for about 6 months. What do you think...?
__________________


~Jon~ Downheah, Mississippi
Goodloe is offline   Reply With Quote
Old 4 Days Ago   #997
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: earth
Posts: 35,697
Default

No way would they ferment in my opinion, just turn to mush.
BUT I might be wrong but dont think so.
Fermenting is for fresh vegetables.
__________________
Happy Fermenting.
Worth
Worth1 is offline   Reply With Quote
Old 3 Days Ago   #998
Goodloe
Tomatovillian™
 
Goodloe's Avatar
 
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 250
Default

Quote:
Originally Posted by Worth1 View Post
No way would they ferment in my opinion, just turn to mush.
BUT I might be wrong but dont think so.
Fermenting is for fresh vegetables.
Hmmm, I was afraid of that. Maybe I'll skip the fermenting part and see how it turns out...
__________________


~Jon~ Downheah, Mississippi
Goodloe is offline   Reply With Quote
Old 3 Days Ago   #999
Shrinkrap
Tomatovillian™
 
Join Date: May 2006
Location: N. California
Posts: 329
Default

I may nave read freezing and/or smoking kills the.surface stuff you need to ferment. Couldn't find the reference though, so..... still looking.i seem to recall mixing fresh in might make it okay.

ETA;

A source I like.


That will depend on how they’ve been dried. There may still be dormant populations of lactic acid bacteria on the skins, but if they were heated, or dried very long ago, they may already have died. You can definitely try with a small batch and see how it goes. If you add fresh herbs or other seasonings (whole spices like mustard seed, onions, etc) you’ll be likelier to have a good result!"

http://phickle.com/we-can-phickle-th...-pepper-sauce/
L]


this one says "even dried"

https://www.chilipeppermadness.com/c...d-pepper-mash/

Last edited by Shrinkrap; 3 Days Ago at 04:15 AM.
Shrinkrap is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 05:15 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★