Fermenting.

[Worth1]

Originally Posted by velikipop

Whenever you have the time, don't rush or stress about it.

Here it is I make it to taste as I may have said before.
First ferment peppers as instructed.
Cut slits in peppers and pack into jar or what ever method you use.
I use my plunger to push out air bubbles.
Let ferment for a very long time I go about 8 weeks or even more in a solution of 2 table spoons canning salt to quart of pure water not treated water.
I simply mix the salt water up in a separate container and use what I need dump the rest.
Your choice.
After fermenting pull peppers from liquid.
Pull stems if still on.
Put peppers in blender with enough ferment liquid to blend.
You can also use lime juice if you want but you will end up using too much maybe.
Turn blender on and let run forever.
If desired strain contents into kettle to remove seeds.
Now lets say you have a quart of this stuff.
Add lime until you like the lime flavor.
Add 1/2 teaspoon citric acid.
Add ferment liquid if you want it thinner.
Add sugar to desired flavor but it needs to be there.
Add salt if you want.
Bring to simmer and start tasting.

Here is the dangerous part.
Ladle the sauce back into the blender and fire it off.
Be careful as it can erupt from the blender so start slow and increase speed.
Take a wee pinch of xanthan gum about 1/8 to 1/4 maybe a wee bit more per quart and slowly sprinkle it into the blender hole while is it running.
Let it run for a good while to make sure it is mixed up.
Too much will make it like slippery ketchup or even the blob.
Too little and it will separate too soon.

Don't ever add water always use the ferment liquid or lime juice.
Do not use lemon and expect it to be the same as mine.

What you have is a safe sauce by doing this.
1 fermented.
2 lime juice.
3 citric acid.
4 Salt.
5 brought to a simmer.
= safe product.

Notes.
1 A good indication of the peppers being ready is if they start getting this fermented musky smell when you crack the lid to let off gas.
I stopped using the air lock and just let off gas every day.
Mine are fermenting pretty fast do to the heat in the house.
Ferment water will be cloudy.

2 If you want garlic and or onion in this stuff then you need to put them in the ferment too.
I dont recommend it try the regular first.
3 Flavor testing is an experience big time, best done first thing in the morning before food.


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