Entering the homemade hot sauce phase of my midlife spiral into total lameness.
I'm mostly wanting to explore different flavor combos and take more control over heat/consistently than what I'm getting off the shelf or Amazon. Thinking I may expand into fermenting other fruits and vegetables as well.
Anyone else making their own hot sauces and/or fermented foods? [Reply]
Originally Posted by lewdog:
I use the Taylor test kit to monitor Ph and chlorine. 5 drops in each test tube. Easy as the strips aren’t accurate enough for pools IMO.
You use what? Dude, that kit sucks. Bet you paid over $20 for that nonsense. $80 if you are real dumb. Hire an immigrant and save yourself a bundle while enjoying the results a punk ass white kid cannot produce. [Reply]
Originally Posted by eDave:
You use what? Dude, that kit sucks. Bet you paid over $20 for that nonsense. $80 if you are real dumb. Hire an immigrant and save yourself a bundle while enjoying the results a punk ass white kid cannot produce.
I do peach and mango habaneros. We grow our own bell peppers (green and purple) habanero and jalapeños (for a jam). I do apple cider vinegar for all mine. I’m allergic to corn….. it comes out pretty amazing.
I’m intrigued to taste you blueberry and black berry. I’d imagine the seed problem could be easily solved, a proper strainer the is large enough to let pulp through but just enough to catch the seeds. But maybe it’s a moot point after you taste the first batch.
I got these 6oz plastic condiment bottles on Amazon for cheap. Many like them because if you decide to ferment and not pasteurize, you can just remove the little cap to let the air out while storing so bottles don't explode. Plus if you like some pulp in your hot sauce, these allow for thicker consistencies.
Pacific soup (the one that comes in a box) is inedible. And for frame of reference, I ate Nutrisystem for 5 months last year. So Pacific is really, really, REALLY bad. [Reply]
I’ve ghost ghost peppers turning red in the garden now. I’ll have enough toms for another batch of salsa. What other uses with the ghosts could I do? I’ll have around 30 to 40 fruits by the end of the season. Thanks in advance!! [Reply]
Originally Posted by cabletech94:
I’ve ghost ghost peppers turning red in the garden now. I’ll have enough toms for another batch of salsa. What other uses with the ghosts could I do? I’ll have around 30 to 40 fruits by the end of the season. Thanks in advance!!
Got a $6 habanero pepper plant to put in the garden yesterday.
I have jalapeño, Sante Fe Grande and now habanero plants. They rarely die back and live through winters here. My jalapeño plant is 4’ tall and 6 years old in my raised bed. [Reply]
Originally Posted by lewdog:
I ordered my fermenting kit while taking a dump at 4 am this morning. Also ordered some 6oz plastic condiment bottles to store hot sauce in the refrigerator for easy use/access. I’ll get glass ones later if I plan to shelf store anything.
Well shit I guess I am jumping on this wagon. Just ordered this kit. I have about 6 habaneros from my garden ready to go and the ghost pepper plant has some babies on it as well. [Reply]
Originally Posted by Marcellus:
Well shit I guess I am jumping on this wagon. Just ordered this kit. I have about 6 habaneros from my garden ready to go and the ghost pepper plant has some babies on it as well.
Yes!!!!!!
They had ghost pepper plants yesterday. I almost bought one of those too. [Reply]