It's been awhile since I've started any new batches. I'm getting low on amy processed sauces so time to get in gear. This early in Ohio it's still commercially secured peppers. Grabbed about 3 lbs of habanero at Kroger. Sometimes they are huge and likely much less spicy hybrids. These are pretty hot.
I have had these dehydrated scorpions I got on eBay for awhile. Time to put them to use.
Before I start prepping the peppers I put all the jars ,airlocks etc into a steramine bath. I've found I get far less Kahm yeast since I started doing this.
I stem and halve the peppers. I'm careful to remove any black seed cores and throw out any peppers that may have some spoilage. Always seems to be a fair amount regardless of where I buy. Into the jar with a 3.5% sea salt and distilled water brine. Two viscodiscs and a glass weight in each half gallon mason jar. I use a small sieve strainer spoon to remove as many seed floaters as possible. Airlock filled with white vinegar. These will go 3-4 weeks if they get a good fast ferment going.
Hoping that next batches will be from my own little pepper farm! Here is a little update video on it. Plants are finally starting to grow upwards. Herbs are going nuts. The ghost, red habanero's , chocolate habanero and scorpions have all grown a lot since we got some sustained rain. Tomatoes as well. Not sure what flavor profile Iay go with when processing. My fav is just a little garlic for a true pepper flavor sauce. That said so many folks that get my sauces like other variants. Thanks for looking!
