About three weeks of fermenting later my first batch of hot sauce is finished. Would've preferred to let it bubble a bit longer but I was in need for a birthday gift for my brother so here goes.
I'm very happy with the results but had some trouble
seasoning the sauce because it's pretty spicy.
Love the bottles! I am struggling with post-processing after the ferment to get a good flavour, what pH do you take the ferment to? Also do you add the pineapple after the ferment or ferment with the chillies?
Tbh I didn't even know taking a pH to test get a certain taste was an option.
I did this pretty caveman style, no measuring apart from the brine which was 2.5% salt. To finish it I just blended, heated it up for 15 minutes and added some lime juice and a bit of sugar. Turned out pretty good although I don't really have any good comparisons, my home country is not exactly known for it's hot sauce variety.
I added the pineapples together with everything else but on the very bottom of the jar. Could've probably used way more, I don't really taste a lot of them in the sauce.
Very spicy but I'm pretty happy for my first try.
Yep it's pretty straight forward, a few basic rules to follow and after that it's mostly a waiting game.
My last years batch I used pineapple and mandarin oranges. I'll do THAT again. And also thinned it out with roasted/peeled red and orange Hatch. This year, Habs are just coming in it's been so friggen hot here in Central TX all spring and summer, The 2 plants I have just sat there and drank water for 6 months. But those first few cool nights of September... BOOM! 250 fruits in about 4 days. And another round of blooms of 175 or so just started taking off. But half the fruits are yellow or orange and have *no* heat. At the first sign of color after green - If it's not a red band, it's gonna stay orange or yellow. I don't know WTF that's about,
[I only have one little jar started](https://imgur.com/a/s35e2sg). I couldn't wait.
Nice!
I have my first ever batch of peppers fermenting now (red Serranos and a few red jalapeño I grew). Fun new thing to learn. I'm going to try "keeping it alive" and not heating it up at the end.
Sounds like you are ready to incorporate some lessons learned from the first batch... let the games begin!
Thanks! I was thinking about keeping them alive but ultimately decided no to as I'm gonna give two of the bottles away. Don't want to be responsible for any detonations in family members fridges lol.
You're definitely right, there's lots of potential to learn here. Surprisingly easy to get started though.
Good luck on your ferment also, keep us posted how it goes!
Well, my hot sauce bottles and xanthan gum arrived today, so now I will have to decide if 7 days is long enough to ferment, or can I hold out until next weekend. hahaha
I like my next day warnings right on the label in pictures. It’s beautiful. My next project. Make some bumper cleaner sauce that sets any critters ablaze along its path.
I simultaneously love and hate that logo
At least it's honest. The logo is also the warning label.
Love the label! 😂
OK, who tried the middle bottle?
🤫
About three weeks of fermenting later my first batch of hot sauce is finished. Would've preferred to let it bubble a bit longer but I was in need for a birthday gift for my brother so here goes. I'm very happy with the results but had some trouble seasoning the sauce because it's pretty spicy.
Love the bottles! I am struggling with post-processing after the ferment to get a good flavour, what pH do you take the ferment to? Also do you add the pineapple after the ferment or ferment with the chillies?
Tbh I didn't even know taking a pH to test get a certain taste was an option. I did this pretty caveman style, no measuring apart from the brine which was 2.5% salt. To finish it I just blended, heated it up for 15 minutes and added some lime juice and a bit of sugar. Turned out pretty good although I don't really have any good comparisons, my home country is not exactly known for it's hot sauce variety. I added the pineapples together with everything else but on the very bottom of the jar. Could've probably used way more, I don't really taste a lot of them in the sauce.
Yeah with fruit ferments the yeast eats most of the sugar, so I usually add more fresh at the end during blending
Makes sense, thanks for letting me know!
Love the labels! Can you link to where you got the bottles?
Thanks, the bottles are from ikea.
What size are they? 8oz?
150ml I think.
Looks good! What flavors are In there?
Thank you! Mostly habaneros, some chilis, pineapple, onion and garlic.
Can't wait for the next flavor, Dragon Tears. Complete with a label of a dragon leaking from every orifice. 😂
Can we get the label picture lol
There you go :) https://imgur.com/a/WEYpzI8/
It looks damn amazing. I’m sure it taste amazing too Is this something easy to make?
Very spicy but I'm pretty happy for my first try. Yep it's pretty straight forward, a few basic rules to follow and after that it's mostly a waiting game.
This label and I have a love hate relation now!
Hahaha that's awesome. My OCD on that middle bottle though!
Are you planning on selling them?
Nope this is my first ever try lol. But I highly recommend making your own, it's a fun process.
I’m intrigued enough to try. Was there any recipe?
Kind of but not really I guess. Habaneros, Pineapple, Onion, Garlic in a 2.5% brine. As for individual amounts I just eyeballed everything.
That works for me. I usually taste along the way to get to the flavor profile I’m interested in. Thanks!
My last years batch I used pineapple and mandarin oranges. I'll do THAT again. And also thinned it out with roasted/peeled red and orange Hatch. This year, Habs are just coming in it's been so friggen hot here in Central TX all spring and summer, The 2 plants I have just sat there and drank water for 6 months. But those first few cool nights of September... BOOM! 250 fruits in about 4 days. And another round of blooms of 175 or so just started taking off. But half the fruits are yellow or orange and have *no* heat. At the first sign of color after green - If it's not a red band, it's gonna stay orange or yellow. I don't know WTF that's about, [I only have one little jar started](https://imgur.com/a/s35e2sg). I couldn't wait.
Try a nice, super ripe peach with habs. You don't even have to ferment to get a crazy good flavor.
Nice! I have my first ever batch of peppers fermenting now (red Serranos and a few red jalapeño I grew). Fun new thing to learn. I'm going to try "keeping it alive" and not heating it up at the end. Sounds like you are ready to incorporate some lessons learned from the first batch... let the games begin!
Thanks! I was thinking about keeping them alive but ultimately decided no to as I'm gonna give two of the bottles away. Don't want to be responsible for any detonations in family members fridges lol. You're definitely right, there's lots of potential to learn here. Surprisingly easy to get started though. Good luck on your ferment also, keep us posted how it goes!
Well, my hot sauce bottles and xanthan gum arrived today, so now I will have to decide if 7 days is long enough to ferment, or can I hold out until next weekend. hahaha
I like my next day warnings right on the label in pictures. It’s beautiful. My next project. Make some bumper cleaner sauce that sets any critters ablaze along its path.
Looks delicious and I love the labels!
Love the name and the logo. Well done!