The Official Homebrewed Chilli sauce Thread

So I can already see the ferment is underway, the mash is turning into a darker shade of red. A small amount of gas build up. I did spray it liberally with some no-rinse sanitiser so I'm not expecting any dodge growth.

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Plan to get another 2/3Kg of more super hots and prepare a mix of different mashes.
 
Just got a basic fermentation on the go; 200g choc ghost peppers, clove of garlic, 4% brine. I'll let it ferment for 4 months and 'water' it down with some vinegar, should get 10x 100ml bottles when it's done.

Still have quite a few peppers busy ripening, so I will do a few more jars with different ingredients when they are ready.

IMG_20230307_140132.jpgIMG_20230307_152146.jpg
Edit: Had a brain fart, I'll get more like 5 bottles since I won't be using the entire volume to make sauce...
 
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Defiler said:
Just got a basic fermentation on the go; 200g choc ghost peppers, clove of garlic, 4% brine. I'll let it ferment for 4 months and 'water' it down with some vinegar, should get 10x 100ml bottles when it's done.

Still have quite a few peppers busy ripening, so I will do a few more jars with different ingredients when they are ready.

View attachment 1488533View attachment 1488535
Edit: Had a brain fart, I'll get more like 5 bottles since I won't be using the entire volume to make sauce...
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I'd definitely put something on top of those, some look like they're sticking out the brine.
 
Ocali said:
In this pic i see some separation in 1 of the bottles, how do. You guys remedy this? Anyone use a thickening agent like pectin?
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For me it's not an issue for a homemade sauce. You're almost always going to shake before opening anyway. Cooking / cooking for longer helps break down the ingredients - my cooked sauces I typically blend twice: Once before it goes into the pot to cook (usually after roasting the ingredients so they've already started going soft) then a final blend after everything's been cooking in the pot for however long. I've never had seperation in those sauces.

These pictured were all fermented so I don't think he cooked all of them (if any). Just blended after ferment period was over adding some neutral vinegar to sort out the ph.

I'm sure you could, but we both prefer sauces with a minimal amount of ingredients, ie. no sugar or thickeners.
 
So I "harvested" this bunch. Some bishops crown, habanero, and not sure about the rest.
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Still have these on the plant. Some or other scorpion. Not sure when i should pluck these? Any tips?

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I just pluck when they are fully red. Some of those look fine. They go from purple to red I take it?

I did somehow get hybrids that stay yellow, but that's beside the point.
 
saor said:
Not sure those are scorpion. We have a similar one - very nice flavor and heat (tho not extreme).
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This is the pack I bought. They can either be the scorpion or the Naga Viper. Thats all i planted and marked them when I planted them.
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Also planted some random seeds.
 
schuits said:
I just pluck when they are fully red. Some of those look fine. They go from purple to red I take it?

I did somehow get hybrids that stay yellow, but that's beside the point.
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Yes from purple to red.
 
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