Got two rolling now!

[Steve H]

The red Fresnos will get processed this weekend. They've been fermenting for almost 3 weeks now. More than likely I'll make that Asian buffalo style sauce again. People loved it. I'll add a bit more ground ginger this time though. I dug up our antique food processor. So I might use that instead of the juicer.
The one on the left is 3 pounds jalapenos with 1/2 pound serrano's. With garlic, yellow onion, and dried dill.
And going to make dill pickle hot sauce with it.

 

[indaswamp]

Looking good Steve!

 

[Steve H]

Looking good Steve!

Thanks Keith!

 

[Chris_in_SoCal]

Very nice. I just had some of the sriracha I made last month with some Korean Fried Chicken I made earlier. Making and sharing sauses and marinades on the forums as awesome.

I have learned so much and have experimented more since I have been more active here.

I look forward to seeing the finished versions.

 

[gmc2003]

Looks like a good start Steve. If you guys keep this up. Your gonna put the commercial guys out of business, and us poor slobs that don't make our own are going to be SOL for sauces.

Point for sure
Chris

 

[JLeonard]

mmmm.....good stuff!

Jim

 

[jcam222]

Looks great Steve! That combo for green peppers is always good. I'll bet the fresno Asian sauce is great too. I have a gallon of green of the blend that's at 5 weeks.

 

[Steve H]

Very nice. I just had some of the sriracha I made last month with some Korean Fried Chicken I made earlier. Making and sharing sauses and marinades on the forums as awesome.

I have learned so much and have experimented more since I have been more active here.

I look forward to seeing the finished versions.

Thank you! This site is a very useful resource.

Looks like a good start Steve. If you guys keep this up. Your gonna put the commercial guys out of business, and us poor slobs that don't make our own are going to be SOL for sauces.

Point for sure
Chris

Lol! Thanks!

mmmm.....good stuff!

Jim

Thanks Jim!

Looks great Steve! That combo for green peppers is always good. I'll bet the fresno Asian sauce is great too. I have a gallon of green of the blend that's at 5 weeks.

Thanks Jeff! I was thinking about going for another week or two.

 

[jcam222]

Thank you! This site is a very useful resource.


Lol! Thanks!


Thanks Jim!


Thanks Jeff! I was thinking about going for another week or two.

I meant to do the green at 4 weeks but have just been too busy. Debating doing 3 sauces this afternoon but likely need to spread it out. Taste buds can only do so much a day with them LOL

 

[Steve H]

Used the juicer after all. Got about 1/2 of a quart of sauce.

This time I dried the mash. 7 hours at 132 degrees.

I'll grind this in a bit.

To the sauce. I added:
1/3 cup white vinegar
1/3 rice wine vinegar
1/3 cup cider vinegar
1/4 tsp of worsy powder
1/4 tsp of hickory smoke
1 tsp sea salt
1 tsp sugar
1/2 tsp ginger powder
1 tsp garlic powder.
Added 1/8 tsp of gum.
Mixed with the boat motor. And seeing if it needs more to thicken and suspend.
The taste is amazing. The smoke and worsy powder gave it a nice depth.

 

[Smoking Allowed]

How hot are the Fresnos?

 

[Steve H]

How hot are the Fresnos?

A bit more than green jalapenos. A touch less than serrano.

 

[Smoking Allowed]

A bit more than green jalapenos. A touch less than serrano.

I haven't ever seen them here, but that sauce looks great.

 

[chopsaw]

This time I dried the mash.

Thank you . Such a great part of doing this . I think I like that better than doing the sauce .
Your sauce looks great BTW .

 

[Steve H]

Thank you . Such a great part of doing this . I think I like that better than doing the sauce .
Your sauce looks great BTW .

Thanks! I'm looking forward to trying the powder.

 

[tx smoker]

Man Steve, you've got it going on buddy. Between you, Jeff, and a few others here I'm likely to take the plunge down this rabbit hole....you enabler you

Robert

 

[Steve H]

I haven't ever seen them here, but that sauce looks great.

Thank you!

 

[Steve H]

Man Steve, you've got it going on buddy. Between you, Jeff, and a few others here I'm likely to take the plunge down this rabbit hole....you enabler you

Robert

Thanks Robert!

 

[Bigtank]

That looks wonderful, I might have to learn how to ferment.

 

[indaswamp]

*Fermenting hot sauce is a gateway to fermenting meats....

FWIW, the principles of low pH and salt used to inhibit bad microbial growth are fundamental to the processes.