Green bonnet / Jalapeño pepper ferments started

[jcam222]

People seemed to really like the green sauce I did so needed to restock the supply. The last was a mix of green super hots from a friends garden end along with jalapeño. This is 1/3 green scotch bonnet and 2/3 jalapeño. 3.5% sea salt brine as usual. Wish I had got it done a week or two ago for Christmas but had to have the bonnets reshipped as they arrived rotten. I’ll update when I process the sauce the one everyone loved was very basic with just a touch of salt and white vinegar. Really let’s that bright green flavor of the jalapeños and the fruity bonnet shine

 

[kilo charlie]

Looks like a hot project to me!

 

[Steve H]

Nice! I can't wait to do my first batch of hot sauce. How much do you cut it with brine or vinegar? Or, do you just blend it all together without separating the peppers from the brine?

 

[jcam222]

Nice! I can't wait to do my first batch of hot sauce. How much do you cut it with brine or vinegar? Or, do you just blend it all together without separating the peppers from the brine?

Steve for the brine it’s really a feel thing as well as what you want your end product viscosity to be. Generally I use 2/3 of mine at least. I like thinner sauces usually similar to Tabasco. For vinegar in about a 64 oz blend I’ll use between 1/4 and 1/2 cup white vinegar. You really don’t have to use any but I like a little for flavor. The brine is quite tangy on its own. Vinegar is also useful to lower PH is you drive your PH up with items you may add for flavor such as fruit I stay pretty true to the pepper flavor and don’t add much beyond garlic and a spice from time to time. My pepper ferments are usually at 3.4 when I process them. I always save leftover brine in the frig. It’s great for starter and also good for topping off longer ferments if they dry up some.

 

[gmc2003]

I call shotgun for the ride. Looks great so far Jeff.

Chris

 

[xray]

Sauce looks like it's off to a great start, I'm in for the ride!

 

[tx smoker]

Man that's all looking good Jeff. you're really going to town on this fermenting stuff. Great work buddy.

Robert