Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#856 | |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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I agree with you completely on the impact fermenting has on what's good hot sauce. I also can't get excited about any of the old standby store hot sauces. I even feel a bit empty having to buy peppers at a store. I much prefer to use my own grown, so I'm growing about 75 pepper plants this year ranging from candy-sweet mild to face ripping hot 7 Pot Primos.
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#857 |
Tomatovillian™
Join Date: Nov 2015
Location: Virginia
Posts: 56
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#858 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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[QUOTE=Worth1;696378]Folks I can't express to you how good the fermented poblano peppers are.
Unbelievable. ![]() Next project: Poblanos. YAY! Thank you Worth! My favorite hot sauce is green, of course it has vinegar in it. I am going to try making my own now. What happens if you don't add the xantham thingy? Does it come out too runny? Any known substitutes? Unrelated: I noticed something, in many ferments if you add a bit of fragrant oil and some fresh onions before eating, it makes kraut taste better. I made with unrefined sunflower oil and onion, sesame oil and scallion, both taste better even if the kraut is good by itself. Unless you don't like the particular oil taste. You add oil to the only amount you are going to eat, cause it's not as good the next day. Do you add anything before eating your kraut?
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#859 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() ![]() [QUOTE=Karrr_Luda;696940] Quote:
The Poblano sauce isn't hot at all bit it tastes good sauce or not. The xanthan gum keeps it from separation and there isn't anything wrong with it as far as I am concerned. I dont normally add anything to sauerkraut. https://en.wikipedia.org/wiki/Xanthan_gum#Uses |
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#860 | |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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[QUOTE=Worth1;696987]
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#861 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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There might be a substitute but a bag of the gum will last for years.
I have the Bob's red mill brand. When I get home I will tell how I use it. Worth |
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#862 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Mine is from here, http://www.essentialdepot.com/produc...LB-POWDER.html
I have no issues using it. And I bet I've used 2 tbsp in 3 years. It is used in gluten-free flours and such. Chia seed will give you a natural thickener as well but I doubt the shelf life. I just rarely think to use it but I wanted a pourable sauce rather than a watery drip hot sauce. |
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#863 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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When I do my hot sauce I heat it up on the stove pour it in a blender and slowly sprinkle the powder in as it is running.
Takes around a 1/4 teaspoon or so per quart, depends on how runny the sauce is as far as fluid to pepper ratio. The last batch I didn't use enough because I used all the fluid from the ferment plus the lime juice. Use too much and you will end up with The Blob. ![]() I found it in the baking section at the store $11.49 for 8 ounces. Worth Last edited by Worth1; April 26, 2018 at 08:14 PM. |
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#864 | |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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#865 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() I didn't know anything till I started looking at ingredients then looking them up to see what they were for. |
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#866 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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My boss/friend had some of us come over yesterday to pour a concrete patio in back.
He had breakfast tacos ready for us before the truck showed up. Some how I got stuck doing the finishing work. ![]() One of the guys is from Porto Rico an Army war vet. He tried my ghost pepper sauce on a taco and the fist thing he said was, 'how much as in price. He couldn't get over how good it was. On a side note, fried chicken gizzards came up. He is flabbergasted that people in the mainland US he has seen dont pressure cook gizzards before they fry them. |
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#867 | |
Tomatovillian™
Join Date: Nov 2015
Location: Virginia
Posts: 56
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[QUOTE=Karrr_Luda;697209]
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Lots of folks will use carrot in their hot sauce ferments to add body and serve as a thickener. If you don't want to do that, you can use Guar gum, arrowroot, honey or even a little mustard as well. All are good, natural, emulsifiers. Also, blend the sauce for at least 2 minutes. Good luck with it! |
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#868 | |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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[QUOTE=rdback;697732]
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#869 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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Worth, here is the result of my poblano project. I had to kill it (cook it) for it to become stable sauce, stopped it from escaping and separating. Came out rather mild despite of added serranos and jalapeńos. Overdid the citric acid a bit, but smells and tastes amazing and does not separate. Added some arrowroot powder that I already had to substitute the thickener. Thanks so much for instructions and advice, I would probably never attempt if not for you! The poblanos did tase great before i blended them, very good firm texture.
Oh, and i saved most of the brine, and now having poblano brine shots, yum
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(:>= Last edited by Karrr_Luda; June 23, 2018 at 11:39 AM. Reason: forgot to mention |
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#870 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Looks good I have tried mine since I made it.
Maybe today. Worth |
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