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Experimental Fire Water!!! AKA Acid Rain! - Page 3

post #41 of 52
Quote:
Originally Posted by dirtsailor2003 View Post

Looks like its going to be tasty! I just picked up some peppers to make a new batch myself.

How much ginger do you add to your shoyu? Is that all you add?

I made it the same way but instead of salt I put some shoyu and added a finger of chopped ginger. It taste good but needed more peppers. I'll be using the shoyu batch up in my teri marinade...
post #42 of 52
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post

I made it the same way but instead of salt I put some shoyu and added a finger of chopped ginger. It taste good but needed more peppers. I'll be using the shoyu batch up in my teri marinade...

Gotcha! I read it wrong thought you said you made Ginger Shoyu. Which i think would be great to.
post #43 of 52
Bump, I always have a bottle of this around now. Use it on lots of things. Forget to post though until I need to make more. This recent batch is with dried Thai chili's I have around.
post #44 of 52
Thread Starter 
Quote:
Originally Posted by Ironhorse07 View Post

Bump, I always have a bottle of this around now. Use it on lots of things. Forget to post though until I need to make more. This recent batch is with dried Thai chili's I have around.

Good stuff isn't it! Always have a bottle mixed up. Love it on rice!
post #45 of 52

I JUST made a batch using fresh Serrano peppers as our plants are exploding with fruit right now.  Should i have dried them first or is fresh fine?

 

PS, it's a double batch and I used 20 peppers.  They are pretty hot this year so it should burn.

post #46 of 52
Quote:
Originally Posted by TheGreatMC View Post
 

I JUST made a batch using fresh Serrano peppers as our plants are exploding with fruit right now.  Should i have dried them first or is fresh fine?

 

PS, it's a double batch and I used 20 peppers.  They are pretty hot this year so it should burn.


Fresh or dried is fine, works either way. I use 16 habaneros or Thai chilies in a single batch so you should be fine. If it is not hot enough you can always add more peppers, it is a very forgiving recipe.

post #47 of 52
Quote:
Originally Posted by Ironhorse07 View Post


I use 16 habaneros or Thai chilies in a single batch

I don't have room in my freezer to store all my Charmin. I can only imagine how much that would burn coming and going.
post #48 of 52
Thread Starter 
Quote:
Originally Posted by TheGreatMC View Post

I JUST made a batch using fresh Serrano peppers as our plants are exploding with fruit right now.  Should i have dried them first or is fresh fine?

PS, it's a double batch and I used 20 peppers.  They are pretty hot this year so it should burn.

Fresh is perfectly fine. In fact when I was in Hawaii that's what everyone uses is fresh Hawaiian peppers.
post #49 of 52

Has anyone ever tried to use smoked peppers?  Say, smoke some habs for a few hours at 130-140* (so it just softens them up but gives them plenty of smokey goodness) and pop them into this recipe?

post #50 of 52
Thread Starter 
Quote:
Originally Posted by smoking4fun View Post
 

Has anyone ever tried to use smoked peppers?  Say, smoke some habs for a few hours at 130-140* (so it just softens them up but gives them plenty of smokey goodness) and pop them into this recipe?

I know that I haven't. It would be worth a try.

post #51 of 52

I'm being over ran with fresh habs fro the garden.  Going to make a batch of this and give it a try.

post #52 of 52
Thread Starter 
Quote:
Originally Posted by Okie362 View Post
 

I'm being over ran with fresh habs fro the garden.  Going to make a batch of this and give it a try.

It's good stuff! We just made a fresh batch the other day using Thai chilies good stuff!

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