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I've been doing that. I do a fermentation process, and it produces excellent hot sauce. The first batch included garlic, and maybe some onion, I can't recall. I fermented a batch of habaneros, and a separate batch of mini sweet bells. I fermented for several months, and mixed the two types to moderate the fire from the habaneros. I tried straining the stuff, but that didn't work well, so I now just add a bit of cider vinegar to thin it out just enough so that it will come out of the hot sauce bottle cap. I tested the pH of the final stuff, and it is acid enough to be shelf stable even without refrigeration, but the fridge is where it lives anyway. I now have another batch fermenting, this time with mango rather than garlic and onion. The cupboard where it is doing its thing is very nicely aromatic.That’s my plan… I’m making hot sauce. I think I’m going to smoke the peppers, along with an onion or two, some garlic, and maybe a bell pepper…then make that into bottled sauce.![]()
Most peeps find a 50/50 mix a tad spicy, so for others, I diluted that by half again. Straight habanero sauce is a bit much for me, I enjoy the 50/50 mix. The main surprise was the flavour, it is by far the tastiest hot sauce I have ever tasted.
Good luck with your project, and enjoy the results.
