Making pepper sauce/salsa

Love2Troll · February 9, 2007

where_with_all,

The above is for fermenting the mash only. If was planning to just make a hot sauce to water bath or pressure process (recommended) I would omit the starter, the water and add vinegar or something else acidic. Would add sea salt to taste.

I'm a real stickler for food safety & why do things certain ways. And I'm more into making powders and flakes than into canning hot sauce. The fermenting is just a challenge.

Don't think that I made clear above that everything goes through a blender.

jt

February 9, 2007	#16
Love2Troll Tomatovillian™ Join Date: Feb 2006 Location: 64079 (Missouri) Posts: 252	where_with_all, The above is for fermenting the mash only. If was planning to just make a hot sauce to water bath or pressure process (recommended) I would omit the starter, the water and add vinegar or something else acidic. Would add sea salt to taste. I'm a real stickler for food safety & why do things certain ways. And I'm more into making powders and flakes than into canning hot sauce. The fermenting is just a challenge. Don't think that I made clear above that everything goes through a blender. jt