• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Some fermented hot sauce

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,885
1,921
Joined Mar 8, 2017
I’ve got a huge ferment w a ton of reapers and other super hots I ordered on line....
49765572-952E-49A3-B18F-96AE134F788D.jpeg
49453126-5365-465D-B9FF-2B19F3C02A3C.jpeg
46A72FEC-DFA0-422F-83F7-BFACC266EE2A.jpeg
3BFE32EC-8601-4C33-977C-8B354F14A54D.jpeg
It also has raspberries, blueberries, blackberries. Strawberries, onion and garlic. Smells stupid good.

95E967FA-35CE-4CF5-8C4B-B8D92D42BDF8.jpeg
Then I have this simple habanero garlic ferment that I think I’ll bottle today.

D665A6F9-C002-4EB1-B55E-273B590B8D47.jpeg
3DD74437-728F-444D-BEE6-CB0AD7C1C7ED.jpeg
6F12D701-5D56-4C09-A3E0-58206EC6AF3D.jpeg
As well as a nice reaper ferment

I am going to smoke and dry the next batch. And I am certainly gonna try making a powder, and maybe add some of that back to the sauce.

So far every pepper I’ve tasted is so good, I just want to make a sauce that we can enjoy. Nothing too fancy. The big ferment with all the peppers and fruit was just sort of an experiment to get my feet wet.
 

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,885
1,921
Joined Mar 8, 2017
Also, I bought one of those mills the Cillichump uses bc I want to be able to use the leftover mash. As much as I cold smoke, I can see that being an excellent by product. Smoked mash dried and ground into powder...My goodness it sounds heavenly.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.