Fermenting.

[Ganado]

This is fermented in oil,
6 small eggplant,
chili powder,
walnuts
salt
paprika
olive oil

I had cashews on hand so i used those instead of walnuts and you can leave out the paprika but i like it

blanch egg plant, this takes about 5 minutes in a low boiling pot of water
set aside to cool

grind nuts, salt and spice in a coffee mill or food processor

slit the eggplant from the stem down into quarters (leave stem on)
rub the mixture in the crevasses of the eggplant
store in a tall jar stem up for 12 hours
after 12 hours pour off moisture in teh bottom
add oil to cover
let stand for 10-12 days

its a great appetizer or ground into a dip ... the best nut is walnut but use what you have

[Ganado]

Rejuvalac vs Ginger beer

[Worth1]

How on earth do you ferment in oil?

Worth

[oakley]

Originally Posted by Worth1

How on earth do you ferment in oil?

Worth

Nope, not at all fermentation. Just a quick pickle or a marinade.

[Worth1]

It just dawned on me I might need a gas mask when I open up the crock in a week or two.
I haven't looked in it since day one.

Worth

[Worth1]

Tested the juice this morning, not that hot at all but sour, will probably make the sauce this weekend.
Worth

[oakley]

Oh, that heat will kick once blended. That is going to be good.
Did your poblano bleach out a bit? I'm going to try adding some in my
next batch. My local market has some good fresh habanero and poblano.

Thinking might be nice to have a kicking hot and a mild hot from the same
batch. I did add some carrot last batch and who knows what else.

[Salsacharley]

Here's 3 ferments I have going right now. They are all predominately jalapeno. The one on the left is 2 weeks in, and you can see the jalapenos are breaking down and yellowing some. This batch is just jalapenos and salt. The middle one is also just jalapenos and salt, but more. The big one is jalapenos, chilpotles, ghost pepper powder and salt. I added brine to the 2 new ones. I'm going to let these run for a good while.

[Worth1]

I have no idea what the poblano did as far as color everything is down below the weights.
I'm sure it is olive drab now.
When I take them out I am going to separate the peppers and experiment with blends to get what I want.
I am making a special one for my boss that caught on fire from my last batch of ghost pepper sauce.
That one wont be so hot.

I need to go to Hobby Lobby this weekend to see if I can find some bottles.

Worth

[Worth1]

Folks I can't express to you how good the fermented poblano peppers are.
Unbelievable.
Worth
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IMG_20180421_58732.jpg

[Worth1]

Like a fool idiot I just tasted a whole tablespoon of the habanero jalapeno manzano blend.
Worth

[Worth1]

Suffering succatash the red stuff is hot.
Worth
IMG_20180421_55344.jpg

IMG_20180421_46209.jpg

[oakley]

Gorgeous!!

Did the poblano take on some of the heat? (I do love poblano)
Can't stand those pale dead flavorless green bells.

Great colors. I like the olive and not at all drab. It could handle a 5-10% of the
habanero and probably not go too far brown if it needs some of the heat. I'm
guessing it grabbed some of the heat though?

What is the red pepper. We don't have that one here.

[Worth1]

Originally Posted by oakley

Gorgeous!!

Did the poblano take on some of the heat? (I do love poblano)
Can't stand those pale dead flavorless green bells.

Great colors. I like the olive and not at all drab. It could handle a 5-10% of the
habanero and probably not go too far brown if it needs some of the heat. I'm
guessing it grabbed some of the heat though?

What is the red pepper. We don't have that one here.

The red peppers are ripe jalapenos I picked up at the Mexican market.
I have no idea if the poblano picked up any of the heat I guess it did but I tested the other stuff first.

What I ended up with was 1 1/2 half quarts of the poblano.
One 1/2 gallon jar, one quart jar and one pint jar of the red stuff.

This comes out to a grand total of 1 and 1/4 gallon of (((concentrated))) hot pepper sauce.

Now I can add yet more lime juice or sugar as I please or I can also use it for cooking and so on without the added lime and sugar or any other spices.
By doing this I can cook without the nasty taste of vinegar or any added salt.
There is zero vinegar in the sauce only some lime juice citric acid and xanthan gum.
Pretty much all natural or darn close to it if you ask me.
Since I started making my own hot sauces I dont even like my old favorites from the store anymore.
Fermenting peppers and not using vinegar has changed my whole idea and or concept of pepper sauce.

Worth

[Worth1]

Morning taste test.

The green sauce has a wee bit of heat and good flavor, would be good on chicke tacos or enchiladas as is.

The one small pint jar of the red sauce didn't come all the way up to a pint, about 2/3 up.
I added More lime juice and sugar to fill it up all the way.
Last night I mixed some with sour cream and dipped potoato chips in it.
That was very good.

This morning after resting I tasted a whole teaspoon of it and it was hot to my standards but not too hot.
Tasted somewhat like a hot limeade with a habanero background.

NEXT the concentrated stuff.
Pretty hot but not too hot yet fruity and flavorful.
Again a whole teaspoon.
Nothing like the ghost pepper stuff.
Pairs well with coffee.

Worth