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Did up some hot sauce

Discussion in 'Peppers' started by dave17a, Nov 23, 2018.

  1. dave17a

    dave17a Smoking Fanatic

    Finally put to use and fermented jalapenos with some serranos. Did recipe from the Perfect Pickler recipe book they give you with the fermenting kit. Consisted of: 1/2 gallon jar

    20 or so Jalapenos, ( I grew the goliath, end of season so between giants at store and regular).
    1 1/4 cups sweet onion
    Tbls. minced garlic. grew myself
    broken up bay leaf
    2 cups filtered water
    1 Tbls. sea salt
    2 tbls aged brine.
    optional 1/4 Tsp. liquid smoke. Will do Next batch.
    1/4 cup apple or white vinegar after ferment.
    ingrediants ready for jar.
    Pulverized and strained on red batch. Put in blender couple different time with pulp and some juice from straining. Tasted alittle bitter so addad tsp. of sugar. Better.
    Oh! After packing
    All jarred up on both batches. Almost a Quart.
    Had to utilize brine. 18 eggs easy. Saw somebody else do that on here Sunday will be a week. Try one.
    Hope pics turn out and not repeated or anything. Not showing up as i type.
    Oh ya, bags are what didn't strain. Thought would be good to rub on some ribs or anything. It is good
    HalfSmoked, disco and ironhorse07 like this.
  2. ristau5741

    ristau5741 Meat Mopper

    did you do this inside? I have a kit to make, but people have told me that it's not an indoor adventure, as the fumes can cause sinus, throat, and respiratory distress. I was planning on making my kit batch outside on the firebox. but waiting for warmer days.
  3. dave17a

    dave17a Smoking Fanatic

    I did not. Wife complained though. Just open windows or do in garage i guess. Wet isn't near as bad as powdering up dried chipotle. Do that one outside.:emoji_radioactive:
    Walchit likes this.
  4. dr k

    dr k Master of the Pit OTBS Member

    Those eggs look great and now I have to do a dozen. I have a lot of hot sauce from this years Choc Habs. Perfect time to cold smoke the eggs.
  5. dave17a

    dave17a Smoking Fanatic

    I came within a hair of smoking the eggs. Was smoking some cheese the same day I boiled them. Woulda been so much better.
  6. Nice!
    I did four different batch's of hot sauce this year. Ghost, and jalapenos.
    Walchit likes this.
  7. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks for this recipe! Big like!
  8. dave17a

    dave17a Smoking Fanatic

    DR K. Thanks. Got some choc Habs seeds. Say they are hotter than plain and smokier tasting.
    Thanks Backwoods.
    Your welcome and thanks for the like. It is tasty. Think green was a little better. Got some more all green, been fermenting a month now. put liquid smoke in this time. 1/4 tsp. per 1/2 gallon batch is what it called for.
    Walchit likes this.
  9. dr k

    dr k Master of the Pit OTBS Member

    I wanted to cold smoke some eggs and put them in my thicker smoked choc hab hot sauce but there's a foot of snow and it's barely melting before this weekends snow storm. So I finished a jar of Famous Dave's Devil's Spit hot pickle chips and fit 10 hardboiled peeled eggs in that jar of brine to pickle. I'll surprise my dad with them in a couple weeks.
  10. HalfSmoked

    HalfSmoked Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hot sauce is a great idea.

    Kurt almost time to start those seeds.

  11. dr k

    dr k Master of the Pit OTBS Member

    Yes it's getting closer to see what I have and yet need to get.
  12. Walchit

    Walchit Fire Starter

    The eggs sound really good. I have about 600 plants right now. Hopefully I can get at least a few hundred planted.