Hot sauce
George Shirley
10 ounce sauce bottles with tops and "drippers" today. That allowed the last 120 ounces of sauce to
be bottled. Did a yellow sauce from some Aji Lemon de Peru chiles that turned out to be outstanding.
Think I'll reserve that batch for me. <VBG> Total output was 240 ounces of sauce for last years crop
of chiles. This year may be a bust as I have had to start new chile plants three times now. This
batch appears to be growing okay so we may get enough to make a batch of sauce next year.
Got lots of baby cukes so it should be pickle making time soon plus the zucchini are starting to
produce. Now, if the green beans would start making I could heat up the presssure canner. Damn, I
love this time of year.
George
Ken
do you have any recommendations for sites with good sauce recipes? Thanks!
George Shirley <gsh...@bellsouth.net> wrote in message
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George Shirley
mine originally from the Tabasco page. I don't add any herbs or spices, just the fermented chiles,
strain them with the food mill so that I only have the meat and juice and add enough vinegar to
retard spoilage and then bottle. My red sauce is made of many varieties of chiles including a few
red bells to "tone" it down so it can be eaten by mortals. Last years red chiles grown were
Longhorn, a mild one; Thai Hot; Long Thai, a cross between Longhorn and Thai Hot; New Mexico, and an
unamed Moroccan chile. I started with 5 gallons of chiles and ended up with 240 ounces of sauce. HTH
George
Ddobjohnson
<gsh...@bellsouth.net> writes:
>My sauces are just fermented chiles with added vinegar.
Hey George,
I'm curious--how do you ferment your chiles for your sauces. I have always
just used the fresh peppers (or home canned), but I'll bet yours is a lot
better than mine.
Thanks,
Lightnin Dave
George Shirley
of canning salt on top and then watch them for mold formation. I try to get six months on them but
am sometimes lucky to get three months. This year it was three due to the advent of hot weather. I
found that refrigerating them gets them moldy much quicker due to the moist environment in
there,probably caused by opening the door so much. Once you see a lot of juice that has been
released by the salting and fermentation it is time to run them through the food mill and discard
the seeds and skin. I then put 5% white vinegar with the mash and juice to about 35-40 percent of
volume, I don't measure it, just eyeball it for consistency. I keep it in a stainless steel pot for
two weeks, stirring every day to allow the sauce to "mellow", seems it develops a better flavor by
doing that. Then I bottle it in 5 or 10 ounce "Woozy" sauce bottles with drippers and caps. No BWB,
no pressure canner, just bottled. I've never had a bottle go bad as I've found very little that can
live in that environment.
As far as being better you'll have to ask Barb Schaller. I think she warmed her entire house a few
winters ago with an opened bottle of some habanero sauce I made. the only person who could eat it
was my daughter-in-law and I've seen her eat Red Savina habs as a snack. HTH
George
Scott
George Shirley <gsh...@bellsouth.net> wrote:
> I run them through the food processor, lay them down in a crock, put
> about a third to one-half a cup of canning salt on top and then watch
> them for mold formation. I try to get six months on them but am
> sometimes lucky to get three months. This year it was three due to
> the advent of hot weather.
1/3 to 1/2 cup to what volume of pureed peppers?
I suppose cool but not cold temperatures are necessary? What's the
maximum temperature range?
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Please post replies, unless they are off-topic.
George Shirley
does it but I don't have a constant temperature salt mine. Cool temps are mandatory unless you want
mold. About 52 degrees F is ideal, with very low humidity.
George
Scott
George Shirley <gsh...@bellsouth.net> wrote:
> About a gallon of chopped chiles to 1/2 cup of canning salt. I put
> the salt on top, same way Tabasco does it but I don't have a constant
> temperature salt mine. Cool temps are mandatory unless you want mold.
So, the salt is not distributed throughout the chiles, just on the top
layer?
> About 52 degrees F is ideal, with very low humidity.
d'oh! I never seem to have quite that temperature around here (Long
Island, NY)--at least not for any length of time.
George Shirley
find any mold during my daily inspections of the chiles I get it off with a stainless spoon and then
put about a third of a cup of 5% white vinegar over the top. Seems to retard the mold without
affecting the fermentation process. Sometimes I just end up having to toss out a gallon of chiles
because I can't stop the mold.
George
Scott
George Shirley <gsh...@bellsouth.net> wrote:
> Yup, just spread it over the top of the chiles. We don't get 52F very
> often here either. If I do find any mold during my daily inspections
> of the chiles I get it off with a stainless spoon and then put about
> a third of a cup of 5% white vinegar over the top. Seems to retard
> the mold without affecting the fermentation process. Sometimes I just
> end up having to toss out a gallon of chiles because I can't stop the
> mold.
In times past, I've used a rather nonconventional method to remove mold
from a crock of fermenting sauerkraut: a shopvac. I hold the hose a
couple of inches above moldy sections, and the mold gets sucked right
out; the water doesn't go with it.
zxcvbob
Have you ever tried putting carrots or beets or onions or grated apples in
your hot sauce for filler? I have a couple of pounds of red habanero
peppers in the freezer that are too hot to eat. A lot of commercial
habanero sauces have carrots in them (and the sauces are usually not hot
enough for my tastes). They use too much carrot, I suppose. What if I mix
peppers and carrots about half-and-half?
The usual salt to cabbage ratio when making sauerkraut is 1:50 (by
weight). Is that even close to your salt to peppers ratio?
Thanks, regards, bob
Ddobjohnson
<gsh...@bellsouth.net> writes:
>As far as being better you'll have to ask Barb Schaller. I think she warmed
>her entire house a few
>winters ago with an opened bottle of some habanero sauce I made. the only
>person who could eat it
>was my daughter-in-law and I've seen her eat Red Savina habs as a snack. HTH
I don't imagine I could tolerate much of that! I prefer the milder stuff, like
jalapenos, and that is mostly what I grow. I really like the flavor of the
chilis better than the heat, and jalapenos are good for that.
When you run them through the food processor, are you just chopping them up a
little, or are you pulverizing them. I assume, since you put them through a
food mill later, that they are coursely chopped? I don't have a food
processor, but I have a blender, and there are other ways to chop stuff.
The best I can do for temp is probably around 65 degrees. What are my chances
of getting fermentation before mold, and how long do you suppose it will go at
that temp?
Thanks,
Lightnin Dave
George Shirley
gallon and that's how much my crocks hold (got 3 of them), I put 1/2 cup of canning salt on top.
What's that ratio wise, about 1:32? I reckon that's fairly close to the salt ratio in making kraut.
Difference is that the salt in kraut is mixed throughout and the way I've been making sauce is just
to dump it on top.
George
George Shirley
Ddobjohnson wrote:
>
> In article <3CF4074C...@bellsouth.net>, George Shirley
> <gsh...@bellsouth.net> writes:
>
> >As far as being better you'll have to ask Barb Schaller. I think she warmed
> >her entire house a few
> >winters ago with an opened bottle of some habanero sauce I made. the only
> >person who could eat it
> >was my daughter-in-law and I've seen her eat Red Savina habs as a snack. HTH
>
> I don't imagine I could tolerate much of that! I prefer the milder stuff, like
> jalapenos, and that is mostly what I grow. I really like the flavor of the
> chilis better than the heat, and jalapenos are good for that.
We like the flavor too so I tend to tone down my sauce. Most commercial hot sauce that is really
edible is made from tabasco or cayenne chiles. I make mine from whatever I grow. I should mention
that I coarse chop the chiles rather than pulverize and that I later run them through the blender
prior to putting them through the food mill. Helps to separate the pulp and juices from the skin and
seeds.
> When you run them through the food processor, are you just chopping them up a
> little, or are you pulverizing them. I assume, since you put them through a
> food mill later, that they are coursely chopped? I don't have a food
> processor, but I have a blender, and there are other ways to chop stuff.
>
> The best I can do for temp is probably around 65 degrees. What are my chances
> of getting fermentation before mold, and how long do you suppose it will go at
> that temp?
>
> Thanks,
> Lightnin Dave
My house is kept at 78F in the summer and 68F in the winter as we get very little time that the air
in the house is not conditioned in one way or the other. We just don't have seasons here. I've had
the stuff go a complete year without a problem and that makes a really good sauce. This time I was
most happy to get five months but I've also has some that only went three months and it was
continuous battle against mold. At 65F it should do okay for a good long while. The trick is to take
a look at the stuff every day, that's why I only use one gallon crocks and keep them on the back of
the kitchen counter. Tabasco keeps theirs in the barrel for three years from what I've read but they
own a salt mine and it has low humidity and constant temps. I suppose I could more heavily salt mine
and it would'nt mold so quickly but I have high blood pressure and can't handle a lot of salt and
really don't want a salty sauce. HTH
George
Scott
George Shirley <gsh...@bellsouth.net> wrote:
> We like the flavor too so I tend to tone down my sauce. Most
> commercial hot sauce that is really edible is made from tabasco or
> cayenne chiles. I make mine from whatever I grow. I should mention
> that I coarse chop the chiles rather than pulverize and that I later
> run them through the blender prior to putting them through the food
> mill. Helps to separate the pulp and juices from the skin and seeds.
One of my favorite hot sauces is "Professor Phardtpounder's Colon
Cleaner Hot Sauce." Ingredients include Scotch Bonnet peppers and
mustard. Fantastic stuff. Have a look at the bottle:
<http://fireontheridge.com/catalog/Hotsauces/ColonCleaner.htm>
Quite hot, but very flavorful with a nice texture.
George Shirley
George, having a good day
Ddobjohnson
would be an option for me. The fresh picked peppers seem to keep for quite a
while also, so maybe I can hold off long enough to get lower basement temps.
I don't even have my peppers in the ground yet. Friends here already lost
their tomatoes, and it could still freeze. Been a strange spring here in ND!
Thanks,
Lightnin Dave
In article <3CF69045...@bellsouth.net>, George Shirley
George Shirley
George
zxcvbob
regards, bob
chancey...@gmail.com
Geoffrey S. Mendelson
> I'm looking to make a hot sauce can you give me some hints as to what I should put in it? I would greatly appreciate it TY
control the "heat", and modify sweetners (sugar, brown sugar, molasses, etc)
to get a different flavor, use different vinegars, adjust the salt and spices,
add mustard or smoke flavoring, and so on.
Geoff.
--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
George Shirley
> I'm looking to make a hot sauce can you give me some hints as to what I should put in it? I would greatly appreciate it TY
>
fermented sauce and will go bad in a heart beat if the heat rises while
it is fermenting. My hot sauce was a mix of five different hot chiles,
no habaneros though. And lots of salt. There are many places on the
internet for recipes for hot sauce. Pick out the one you like best and
go from there.
George,ex-hot sauce maker
George Shirley
> chancey...@gmail.com wrote:
>> I'm looking to make a hot sauce can you give me some hints as to what I should put in it? I would greatly appreciate it TY
>
> Basically, ketchup and chilli pepper. You can adjust the proportions to
> control the "heat", and modify sweetners (sugar, brown sugar, molasses, etc)
> to get a different flavor, use different vinegars, adjust the salt and spices,
> add mustard or smoke flavoring, and so on.
>
> Geoff.
>
>
>
>
hot sauce but a sweet sauce with the ketchup in it. Hot sauce down here
has no sugar in it at all. The sauce is fermented in barrels or crocks
and then diluted a bit with 5% USP white vinegar so it will keep. What
you described is considered a make it now "dipping" sauce for shrimp,
etc. I enjoy those myself and make my own for use on shrimp and fish.
Never did care for that white stuff other people put on fish, nasty
tasting. <G>
Good to hear from you again.
George
Geoffrey S. Mendelson
> Not in Texas or Louisiana Geoff. Around here that's not technically a
> hot sauce but a sweet sauce with the ketchup in it. Hot sauce down here
> has no sugar in it at all. The sauce is fermented in barrels or crocks
> and then diluted a bit with 5% USP white vinegar so it will keep. What
> you described is considered a make it now "dipping" sauce for shrimp,
> etc. I enjoy those myself and make my own for use on shrimp and fish.
> Never did care for that white stuff other people put on fish, nasty
> tasting. <G>
That was my first reaction too, but I figured that was far beyond a simple
usenet answer. Anyone can mix ketchup and chilli and get a resonable sauce,
while brewing anything is not a simple game, and one little mistake can
leave you with your own private "bilogical weapon" :-(
> Good to hear from you again.
35-45 nights) to summer (80+ days, 70+ nights) in a matter of 3 to 4 weeks,
and it's not gradual, it's a mix of hot days and cold ones, and not much
in between.