Hot Sauce

Cheese, Kim Chee, and other fermented or pickled foods.

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Hot Sauce

Postby IronGuillotine » Mon Nov 19, 2007 1:55 pm

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
TO-BREW
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
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Postby MetalHead » Mon Nov 19, 2007 2:36 pm

me and a few chile-heads at work always make hot sauce and take it with us to lunch.

We have used smoked habs/fire-grilled habs/cooked habs

It will be very hard to get it the consistency of Tobasco, usuaully you'll end up with a product similiar to ketchup consistency.

Here's our basic process;
OPEN YOUR WINDOWS!
Heat up some oil in a pan
add your garlic/onion/etc..cook until softened
add carrots (shredded or the stuff in baby food jars)
throw in the peppers
add your seasonings
cook until bubbling

throw the whole lot in a blender
add some vinegar to thin it out (We even use tobasco to help thin it out. taste along the way and adjust spices to your liking)
Do NOT Take the lid off the blender and inhale all that goodness (trust me)

grab a funnel and pour the hot sauce into cleaned jars/bottles/etc

YUM!

we use habanerso/jalapeno/chipotles/cayennes/thai chiles. We have a friend who grew bhut jolokia peppers (hottest in the world - Guinness certified) that we'll use in the next batch.

Good Luck!
On Tap:
Saison's Greetings
Market Jitters RIS
Blitzkrieg Bock (Roggen/WeizenBock)
Double Blonde
Oatmeal Stout

Fermenting/Conditioning:
Felonius Monk Belgian Dark Strong
Remember the Tartans Scottish 80-
9 Ball Porter American Robust Porter
Cuvee de Cletus French Farmhouse Ale

Up Next:
Route 666 IPA
Palette Fatigue Rye DIPA
Cognitive Erosion Barley Wine
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Postby IronGuillotine » Mon Nov 19, 2007 2:53 pm

That sounds really good. I will probably do something like what you've mentioned my first time around, but what I really want to do is make hot sauce using the fermented pepper-mash method. I'm sure both kinds are great, but I just really, really, like fermenting things. ;)
(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
TO-BREW
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
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IronGuillotine
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Postby MetalHead » Mon Nov 19, 2007 3:12 pm

IronGuillotine wrote:I just really, really, like fermenting things. ;)


I hear that! check out these links for pepper-mash goodness.

http://www.fiery-foods.com/dave/hotsauce.html

you can buy mash and hot pepper stuff here;
http://www.leeners.com/hotpeppers.html

Now you've got me ready to take a turkey breast, inject it with tobasco and melted butter, deep fry that sumb*tch, shake habanero powder on it when it's done and BOOM! Release the Endorphins!
On Tap:
Saison's Greetings
Market Jitters RIS
Blitzkrieg Bock (Roggen/WeizenBock)
Double Blonde
Oatmeal Stout

Fermenting/Conditioning:
Felonius Monk Belgian Dark Strong
Remember the Tartans Scottish 80-
9 Ball Porter American Robust Porter
Cuvee de Cletus French Farmhouse Ale

Up Next:
Route 666 IPA
Palette Fatigue Rye DIPA
Cognitive Erosion Barley Wine
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Postby IronGuillotine » Mon Nov 19, 2007 3:20 pm

NICE! Gotta love that endorphins rush. Thanks for the links.

BTW - Metal Owns! I love stuff that gets me pumped up and energetic and Metal is definitely one of 'em, along with spicy foods.
(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
TO-BREW
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
User avatar
IronGuillotine
Corny Keg (500 posts)
 
Posts: 703
Joined: Sat Oct 20, 2007 9:44 am
Location: Clovis/Fresno, California

Postby IronGuillotine » Mon Nov 19, 2007 9:46 pm

I just got done making some some thick habenero-garlic sauce and OMG it's spicy! Really good for my first try and it made a lot more than I planned ...about a liter's worth (I'll make smaller batches from now on). I'm going to give about half of it out to friends.

You were right about opening the windows too. The fumes alone will clear up your sinuses and render your vision blurry. Anyway, I had a lot of fun making it and learned quite a bit in the process. Next time will be even better since now I know what to expect.

I'm definitely still planning on making a fermented version as well, but for now I've got tons of hot sauce to go around, especially considering I already have 7-10 different commercial hot sauces already in the fridge.
(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
TO-BREW
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
User avatar
IronGuillotine
Corny Keg (500 posts)
 
Posts: 703
Joined: Sat Oct 20, 2007 9:44 am
Location: Clovis/Fresno, California

Postby MetalHead » Tue Nov 20, 2007 8:52 am

Happy to hear it went well. Sounds like you made a tasty hot sauce.
On Tap:
Saison's Greetings
Market Jitters RIS
Blitzkrieg Bock (Roggen/WeizenBock)
Double Blonde
Oatmeal Stout

Fermenting/Conditioning:
Felonius Monk Belgian Dark Strong
Remember the Tartans Scottish 80-
9 Ball Porter American Robust Porter
Cuvee de Cletus French Farmhouse Ale

Up Next:
Route 666 IPA
Palette Fatigue Rye DIPA
Cognitive Erosion Barley Wine
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MetalHead
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Posts: 161
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Postby Rachel » Tue Nov 20, 2007 8:23 pm

It was damn hot dudes!
I like my beer how I like my women...Czech.

On Tap: nothing :'(
In Progress: Hard Cherry Cider
To Brew: Wild Hop Honey Ale from Homebrewer's Garden book, Urquell clone, Lavendar Ale (and since I'm a chick I am going to dye it purple), more and more OBCA
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Postby MetalHead » Wed Nov 21, 2007 12:19 pm

Rachel wrote:It was damn hot dudes!


Excellent! Spreadin' the Gospel of Spice!

I took 2 of those damn Bhut Jolokia peppers to our homebrew club meeting and watching people's faces just from nibbling the tiniest pieces (less than half the size of a peppercorn) was priceless.

One guy ran to the bar, came back with a packet of turbinado sugar and a glass of ice water. He was hiccuping, swallowed the packet of brown sugar and then drained the ice water glass.

Cheers!
On Tap:
Saison's Greetings
Market Jitters RIS
Blitzkrieg Bock (Roggen/WeizenBock)
Double Blonde
Oatmeal Stout

Fermenting/Conditioning:
Felonius Monk Belgian Dark Strong
Remember the Tartans Scottish 80-
9 Ball Porter American Robust Porter
Cuvee de Cletus French Farmhouse Ale

Up Next:
Route 666 IPA
Palette Fatigue Rye DIPA
Cognitive Erosion Barley Wine
User avatar
MetalHead
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Posts: 161
Joined: Thu Dec 07, 2006 1:40 pm

Postby IronGuillotine » Mon Nov 26, 2007 2:28 pm

MetalHead wrote:
Rachel wrote:It was damn hot dudes!


Excellent! Spreadin' the Gospel of Spice!

I took 2 of those damn Bhut Jolokia peppers to our homebrew club meeting and watching people's faces just from nibbling the tiniest pieces (less than half the size of a peppercorn) was priceless.

One guy ran to the bar, came back with a packet of turbinado sugar and a glass of ice water. He was hiccuping, swallowed the packet of brown sugar and then drained the ice water glass.

Cheers!


Hahahaha. Classic.
(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
TO-BREW
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
User avatar
IronGuillotine
Corny Keg (500 posts)
 
Posts: 703
Joined: Sat Oct 20, 2007 9:44 am
Location: Clovis/Fresno, California

Postby Six Foot Rabbit » Mon Nov 26, 2007 2:41 pm

I love spicy foods and hot sauces, but lately I've been getting the hiccups like crazy from the hotter stuff! It never used to happen to me... is there anything i can do to stop 'em?!
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