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Old October 13, 2018   #961
Worth1
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Here is a picture of my last batch of ghost pepper sauce AKA The Devils Triangle.
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IMG_20181013_28159.jpg
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Old October 13, 2018   #962
pmcgrady
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Not to change the subject...but it's hen of the woods time around here. I just rinsed a big batch, cut them up and will let soak in salt water over night. I'm going to can/pickle a lot tomorrow, can I ferment some?










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Old October 13, 2018   #963
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I have no clue whatsoever.
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Old October 13, 2018   #964
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Quote:
Originally Posted by Worth1 View Post
I have no clue whatsoever.
Worth
Lol! That's a quote I never expected. I've canned them before, they are delicious with lots of garlic and anchovies, but have never fermented any. An older Italian lady around here made the best ever, and I suspect they were fermented.
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Old October 13, 2018   #965
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double post
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Old 4 Weeks Ago   #966
imp
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All those pages at the link say you can ferment mushrooms.


https://www.google.com/search?q=ferm...nt=firefox-b-1
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Old 4 Weeks Ago   #967
recruiterg
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Is this just made from fermented ghost peppers and xantham gum or do you add vinegar when you bottle it up?
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Old 4 Weeks Ago   #968
Worth1
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Quote:
Originally Posted by recruiterg View Post
Is this just made from fermented ghost peppers and xantham gum or do you add vinegar when you bottle it up?
I will go into details.
I took the peppers out of the ferment liquor and pulled the stems.
I reserved the liquor and put it in a bottle.

Then I took a goodly amount of lime juice (maybe one cup) and sugar adjusted for what I wanted as far as sweetness and heated it up.
While this was going on I put the peppers in a blender seeds and all.
After the sugar was dissolved I put it in the blender along with 1/8 teaspoon of the gum and a 1/2 heaping teaspoon of citric acid.
Turned the blender on, it has an auto shut off and I let it do the shut off twice.
Note, the gum is put in the sauce while the blender is running a little at a time.
1/8 teaspoon of the gum is good for about 1 quart of pepper sauce depending on how watery the sauce is.
The xanthan gum is used in just about every product out there as a thickener and to protect against separation.

So no I do NOT use vinegar, I use citric acid and lime juice instead.
I will never put vinegar in any of my salsas AKA sauces of any kind.
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Last edited by Worth1; 4 Weeks Ago at 12:18 PM.
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