I made some hot sauce

[Chris_in_SoCal]

Looking around this site too long will do this to you.

The first one I attempted was Hot Mess sriracha. Heat level 5 of 10.

1.415 Lb Red Jalapeno peppers
2 whole garlic bulbs
2 tablespoons sugar
1 tablespoon sea salt
Added after fermentation:
2 Tbs sugar
1/2 cup rice wine vinegar

Seven days of fermenting

The final product.

Next was Cool Runnings hot sauce. Heat level 2 of 10.

3 green Jalapenos
4 pablanos
2 cups of fresh pineapple
2 tablespoons sea salt
1 tablespoon sugar

Added after fermentation:
1/8 cup sugar
1/2 cup rice wine vinegar

Fermented 7 days.

Finished product.

Lastly Paris says "That's Hot" hot sauce. Heat level 6 of 10

4 oz Habinero peppers
4 oz fresh pineapple
1 fresh mango
2 carrots
4 garlic cloves
6 leaves of fresh mint
2 tablespoons sea salt
1 tablespoon sugar
1 teaspoon allspice

Added after fermentation:
1/4 cup sugar
3/4 cup rice wine vinegar
1 cup blue agave

7 days later.

Finished product.

The That's Hot sauce was way too hot for me and I like heat. I had to cut it down with a bunch of agave. Update: The next day it was not near as hot and the fruitiness really stands out. The sriracha is my favorite. I like it over a hotdog without a bun. The cool runnings was more for my wife but I think I will like it as well.

 

[SherryT]

I'd have never thought of adding pineapple in hot sauce...sounds DELICIOUS!!!!!!!!!!!!!

 

[indaswamp]

That poniie pH2022 meter looks like a bargin for less than $20 bucks!

 

[JLeonard]

Sheesh! Y'all gonna make me pull the trigger and buy stuff to start fermenting.
That all looks mighty good!

Jim

 

[jcam222]

All interesting good looking sauces

 

[Chris_in_SoCal]

That poniie pH2022 meter looks like a bargin for less than $20 bucks!

It seems to work. It came with a couple bottles of calibration fluid.

 

[indaswamp]

It seems to work. It came with a couple bottles of calibration fluid.

Did it come with a cleaner fluid to soak the tip after checking the pH of the brine?

 

[Chris_in_SoCal]

Did it come with a cleaner fluid to soak the tip after checking the pH of the brine?

Two viles.

 

[indaswamp]

That was my biggest mistake when I first got my pH meter....not soaking in a cleaner solution to remove the grime from the tip.

 

[BrianGSDTexoma]

Did it come with a cleaner fluid to soak the tip after checking the pH of the brine?

I usually just rinse off when using for home brewing. I finishing my first batch today. I will have to look into this. Maybe that why I have had a couple go bad.

 

[Steve H]

Did it come with a cleaner fluid to soak the tip after checking the pH of the brine?

Mine just recommends using filtered. Or RO water. And their cleaning solution for tougher cleaning.

 

[gmc2003]

Nice looking sauces Chris.

Point for sure
Chris

 

[jcam222]

I think the Apera also recommends a few drops of distilled water or their storage solution in the cap to prevent it from being completely dry.

 

[Steve H]

I think the Apera also recommends a few drops of distilled water or their storage solution in the cap to prevent it from being completely dry.

With mine. You can store in the 4 ph solution or the storage solution.

 

[dr k]

I rinse my pH meters right away under cold running faucet water, then swish in a small glass of distilled water. and in distilled water before use I don't use them a lot even though I have calibrating buffering powders since the ph will be well below 4,2PH. I don't even use vinegar in batches of homemade hot sauce to keep the Lactobacillus alive for gut friendly probiotic. It stays in the fridge. I have some 2019 one year fermented Carolina Reaper 4 year old just brine and pureed strained pepper in a dropper bottle. Shake and dose.

 

[jcam222]

I rinse my pH meters right away under cold running faucet water, then swish in a small glass of distilled water. and in distilled water before use I don't use them a lot even though I have calibrating buffering powders since the ph will be well below 4,2PH. I don't even use vinegar in batches of homemade hot sauce to keep the Lactobacillus alive for gut friendly probiotic. It stays in the fridge. I have some 2019 one year fermented Carolina Reaper 4 year old just brine and pureed strained pepper in a dropper bottle. Shake and dose.

Nice! I think new mine same way but do use the storage solution only because I have it. I save many of my brines for use as standalone sauce, in dressings etc. I came across an article yesterday stating that while vinegar would not kill the probiotics. First time I'd seen that claim I meant to mark it to dive into further and didn't.

 

[2-7]

Good looking sauces! That habenero and pineapple combo has my mouth watering - but I'd probably need it to be a 4- 5\10!

 

[chopsaw]

Nice work on the sauces . Did you strain them ?

That habenero and pineapple combo

Last one I did was a Carolina reaper / Pineapple blend .

 

[jcam222]

Nice work on the sauces . Did you strain them ?

Last one I did was a Carolina reaper / Pineapple blend .
View attachment 673299

Have you recovered from the reaper Rich?

 

[chopsaw]

Have you recovered from the reaper Rich?

No . Not yet . Shame because it's really good . I think the part I like the most was drying the mash and making a rub from it .