My first attempt at making hot sauce...more pictures now!

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Sep 29, 2012

• #61

When you bottle your hot sauce don't forget the warning disclaimer " Caution Weapons Quality Hot Sauce" I grow my own horseradish and when i grate up a bunch i have to wear a wet cloth over nose and mouth. Even the dog won't come into the kitchen.

 

timleo

Smoke Blower

Feb 27, 2009

87

13

Illinois, USA

• Sep 29, 2012

• #62

Click to expand...

That looks like something my wife would spoon all over her dinner, and then complain she hates mexican food because it's too hot.   It looks good, but maybe a little too much for my medium (not hot) taste

 

fpnmf

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Jul 19, 2010

7,283

82

Fl

• Sep 29, 2012

• #63

DiggingDogFarm said:

I ferment in half gallon canning jars, filling the jar with peppers (or whatever else I'm fermenting) and topping off with brine...all the way up to the rim, so the jar is completely full...top with a canning lid without the ring, and top that with a weight.
~Martin

Click to expand...

What's in the brine?? Recipes???..How tos??

Got any pichers???

I followed the recipe and it was great..I did have a batch I lost track of and it got nasty quite quickly tho..

http://www.pepperfool.com/recipes/hotsauce/rich_hab.html

 

mike johnson

Master of the Pit

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Mar 9, 2012

1,051

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Lacey, WA.

• Sep 29, 2012

• #64

Well I just made the plunge. Went to the store after reading this and bought 3 lbs. of Jalepenos and just got done dicing and putting into jars. I probably had enough to do 3 but thought about doing some ABT's tommorow

. Cant wait to see how it turns out. Ill post some pics of the process starting at the next stage.

 

fpnmf

Gone but not forgotten. RIP

Original poster

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Jul 19, 2010

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Fl

• Sep 29, 2012

• #65

Awesome...

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Sep 29, 2012

• #66

fpnmf said:

What's in the brine?? Recipes???..How tos??

Got any pichers???

I followed the recipe and it was great..I did have a batch I lost track of and it got nasty quite quickly tho..

http://www.pepperfool.com/recipes/hotsauce/rich_hab.html

Click to expand...

I'll start a thread next batch I make, in a couple weeks or so.

~Martin

 

shoneyboy

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Nov 3, 2010

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Denham Springs La

• Oct 31, 2012

• #67

Sounds good .....But I can't take the heat.......

.... I will have to give it a try with a milder pepper though......

 

fpnmf

Gone but not forgotten. RIP

Original poster

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Thread starter

Jul 19, 2010

7,283

82

Fl

• Nov 1, 2012

• #68

Shoneyboy said:

Sounds good .....But I can't take the heat.......

.... I will have to give it a try with a milder pepper though......

Click to expand...

One of my favorite sauces is rated as mild..

The next time I make sauce it wont be quite so hot...

http://www.pepperpalace.com/Southern_Peach_Vidalia_Onion_p/q280.htm