I've been wanting to make some hot sauce with fermented habenero peppers, but I'm not sure how to start. I was hoping that someone here had done it, even with another pepper type, and would lend some advice.
I definitely want white vinegar, garlic, onion & maybe even carrot or some other pepper types (tabasco, jalapeno, etc.)
I'm not sure if I want it think like Chalula or Tapatio or very thin like Tabasco brand sauces. Either option would be great.
From what I've read it appears as though Tabasco is made by fermenting the peppers under a thick layer of salt and then separating out the solids. Then white vinegar is added and it's aged again. Is it as simple as that?
So far I'm considering doing that and then steeping it with the garlic and other stuff for several months. I may even make a "thick" and "thin" version once I separate the solids from the liquid.
Anyway, has anyone out there ever done something like this before? How'd it turn out? Any tips? Thanks.
(brewing as funds permit)
ON DECK / IN PROGRESS
Beer: Cascade APA w/ all homegrown
Mead: A few 1-gallon test batches going...nothing serious
Other: Various Berry Cordials, Roasted Chili Pepper Spirit
Beer: 1555 (Thank you Yeasty Boy), Roasted Chili Beer, Oatmeal Stout, Brown Mild, Spring ESB, Vanilla Porter
Mead: 50-Proof Mead, Blueberry, Prickly Pear, Cherry-Pomegranate, Blood Orange, Spiced Cyser
Other: Black'n'Blue Berry & Cherimoya Cordials