fermenting hot peppers

[Anna]

My husband seen a recipe somwhere for fermenting hot peppers and using them to
make hot sauce??
I made hot sauce last fall and it was hot but he said with this 'fermenting'
process it will be hotter.

Any help would be appreciated here.
Anna :)

[David Cook]

This is basically how Tabasco sauce is made.

See http://neptune.netimages.com/~chile/tabasco.html for more information.

David Cook

"Anna" <an...@gfree.net> wrote in message
news:950146657....@news.randori.com...

[Paul Hinrichs]

"David Cook" <z...@austin.rr.com> wrote:

>This is basically how Tabasco sauce is made.

>See http://neptune.netimages.com/~chile/tabasco.html for more information.

>David Cook

Two natural (and persistent) enemies of homemade hot sauce done this
way (at least done George's way in NC): mold and fruit flies. For me,
this year, I'm not sure the battle is worth it...

[Melba's Jammin']

In article <87u3le$j3j$1...@nntp9.atl.mindspring.net>,
paul...@mindspring.com (Paul Hinrichs) wrote:

Haven't you sent George enough jerky to warrant a bottle of his sauce?
You haven't!? He's sent me some -- and I don't even make beef jerky,
Paul! <VBSEG>
-Barb
"If I were organized, I'd be dangerous."

[arron]

>
> My husband seen a recipe somwhere for fermenting hot peppers ........

I once went to an Indian vegetarian restaurent, and as one of the condiments,
they offered dried chillie whole. These chillies are dried and crispy, and the
taste is just exortic!!!!.....
I asked the waiter how that was done and was told that chillie (not told whether
they were fresh or dried) was soaked/fermented in yogurt for sometime (not told
how long) and then dried ,and baked before serving.............

I would appreciate it very much if some one who know of this to give me
details......

thanks

[Anna]

>thanks''

Think the place where you had them would share thier recipe with you?? If so
please post it.

[Lokid...@beer.com]

I've made a fermented habenero sauce on the tabasco model.  I still have some in the fridge.  Fermenting does not increase the heat, although it might allow the breakdown of the peppers which might release more capsacin, but a good grinding of the peppers and letting a non-fermented sauce sit in the bottle should do the trick too.

I made up the recipe as I went, but the key, I believe is using lots of salt.  This prevents any bad organisms from populating the fermenting pepper mixture.  Tabasco is supposedly only made with peppers and salt, vinegar is added later at bottling.  I don't have any recipe.  If you ever made fermented pickles, follow that strategy.  Make sure the salt content is at least ten percent (you will know the total volume of the mixture of ground up peppers), perhaps more. Then after fermenting the mixture for a couple months or so (I added wood chips to simulate a barrel and some garlic for flavor), I strained the liquid out.  I used a Vitorio strainer for tomatoes and it worked wonderfully.  I then added some vinegar to the resulting liquid to taste, and I keep it in the fridge.  It has lasted three years. A little goes a very long way.

I ferment in large glass jars with Saran wrap (this brand is thicker) touching the liquid to prevent air contact, then with the lid loosely on top.  I check it occasionally, and I rarely have any mold growth or problems with fruit flies.  I change the Saran wrap often and clean the rim of the jar.  Don't ferment at too high of a temperature - put it in a cool place.  And remember lots of salt.
--

Punk girl: "Hey Butch, lets do those crimes."
Punk boy: "Yeah, lets go get sushi and not pay."
- Repo man
 
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[Bob Pastorio]

Paul Hinrichs wrote:

> "David Cook" <z...@austin.rr.com> wrote:
>
> >This is basically how Tabasco sauce is made.
> >See http://neptune.netimages.com/~chile/tabasco.html for more information.
>

> Two natural (and persistent) enemies of homemade hot sauce done this
> way (at least done George's way in NC): mold and fruit flies. For me,
> this year, I'm not sure the battle is worth it...

I make a fermented hot sauce beginning with draft beer from a keg. Enough
beer (usually something over a pint) to cover 3 pounds of peppers, three
tablespoons salt and three tablespoons sugar. Maybe a half-dozen cloves
garlic, sometimes a 1-inch chunk of ginger root finely minced. Stem, seed and
coarsely chop the peppers and dump everything into a gallon jug. Put a balloon
over the neck and let it ferment until the balloon deflates (as long as 3
weeks). Either strain the solids out or blend everything together (which is
what I do). Add a pint of vinegar and bottle. Refrigerate.

I mix and match peppers to get good heat and also good, round pepper flavor.
And I've made it with different beers from dark to light and I prefer the
heavier ones. Adds a slight bitter note that I like.

I've taken some out of the fermenter while it was still fizzy. That's a real
shocker and not at all unpleasant.

Pastorio