Looking to Finish Up My Jalapeno Hot Sauce

[BrianGSDTexoma]

Only been a week but fermentation seems to be about done. Do I need to go more time? I checked ph and one is 3.5 and other is 3.7. Was kind of wanting to have ready before Thanksgiving. Also when I process what all should I add? From what I have seen you add some brine and maybe vinegar and salt. If you where to add garlic should it be raw or cooked?

 

[Steve H]

Hey Brian,
A week is pretty short for a ferment. But not unheard of. You add brine and vinegar to adjust for taste and ph. You can add whatever spices you like. The garlic should be raw. Add in small amounts. And taste as you go. Are you going to use a thickening agent? How are you going to process it?

 

[jcam222]

I'd do 3 weeks minimum and the PH will be much lower than that. Mine are usually 2.9 or less

 

[BrianGSDTexoma]

Hey Brian,
A week is pretty short for a ferment. But not unheard of. You add brine and vinegar to adjust for taste and ph. You can add whatever spices you like. The garlic should be raw. Add in small amounts. And taste as you go. Are you going to use a thickening agent? How are you going to process it?

I'd do 3 weeks minimum and the PH will be much lower than that. Mine are usually 2.9 or less

OK I will let it ride. I will be using elephant garlic which is mild. Going to use high power blender. Can use Xantham Gum if needed?

 

[jcam222]

OK I will let it ride. I will be using elephant garlic which is mild. Going to use high power blender. Can use Xantham Gum if needed?

Yep. Remind me to send you my recipe if you want

 

[BrianGSDTexoma]

Yep. Remind me to send you my recipe if you want

OK thanks. Can send anytime you think of it.

 

[BrianGSDTexoma]

Hey Brian,
A week is pretty short for a ferment.

I'd do 3 weeks minimum

Friend I got peppers from makes really good hot sauce. I asked how he makes his. He ferments his in a vacuum bag. Interesting. He said this:

I do mine 60 days The longer it goes the better the taste is from the fermentation.
I do the vac seal bag method there's almost zero chance of contamination or mold getting it.

 

[jcam222]

Friend I got peppers from makes really good hot sauce. I asked how he makes his. He ferments his in a vacuum bag. Interesting. He said this:

I do mine 60 days The longer it goes the better the taste is from the fermentation.
I do the vac seal bag method there's almost zero chance of contamination or mold getting it.

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I've not tried it but I would miss the brine which is a key component in my sauces. I know a lot of people do this method.