Making pepper sauce/salsa

[Love2Troll]

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

[S2H]

Earl, I am a friend of spider. After he passed away last May, I finished planting his 2007 pepper collection. I had 147 varieties of peppers last season, and won the Ky State Fair blue ribbon for the largest best hot pepper collection for the state. I am interested in hot sauces, and have made one, which rests for 3 months in the refridgerator before using. Are you a freind of Gary M. from Louisville Ky? I would like to make more hot sauces, and am always looking for good technique information.
S2H

[gardengalrn]

So Earl, did you ever make your sauce? That is something I would be interested in. I'm really loving the ingredient list on JT's stuff, I'm curious about how to can it up. Lori

[Earl]

Thanks for all the info.

I having made any yet. I've got preservative stuff that's used to prolong shelf life and an acid tester to make sure the sauce is not too alkaline. When spring work settles down I make use some frozen peppers to make a batch.

JT. A few years back you sent me a few Rocoto seeds. I got a couple of them to germinate. Will try to grow them this year. I still haven't opened those little bottles you sent. Figured stuff would burn a hole in my tongue. :-) But I'm getting braver. I'm starting to think about opening them. LOL