This has never occurred to me. Thank you for showing an old dog a new trick. Looking forward to hearing about the sauce.
ExtraElevator7042
Noice!! Keep us updated, please!!!!
SquirrelyBaker
I like where you heads at. A recipe would be appreciated.
mtrash
Hello all! So this was meant to be a test. Im currently brining these in a salt bath for at least 10 days after low temp smoking them. Heres the recipe for the original sauce I created, which doesnt get smoked. This is my labor of love and it took me about 2 years to get it right. I hope you enjoy
Lacto fermented habanero sauce/salsa
1 lb habanero peppers (destemmed you can deseed if needed I don’t.)
1 large white onion (sliced to fit through mason jar opening)
Slice bell pepper into slices that will fit into jar I usually cut into 8ths.
Slice onion same way to fit through mouth of jar
Add habanero to jar
Top with glass puck and press is needed to acquire more space. You want to leave about a half inch to inch in the top.
Mix salt and water together until salt dissolves. Pour brine into jar until it reaches top and covers the glass puck.
Seal with ferment lids and use pump to remove excess air from jar. Place in a dark, room temp location undisturbed for 10 days. You can peek at the jar and see if there are bubbles forming and floating to the top. This means it’s working! Just don’t open it!
After 10 days remove lid and assess. If done properly there may be some white film residue or what appears to be sea foam on the sides. This is a byproduct of some fermentations and is called Kahn yeast, perfectly harmless and naturally occurring. As long as there is no color (green, black) the mold can be wiped away.
Strain the fermented pepper mix to over a large bowl and collect the fermented brine. Add the pepper mix to a blender. (Watch the fumes they’ll gas you) blend and slowly add more brine to reach the desired consistency. You can save any left over brine and add cucumbers to make some spicy pickles or what ever you want.
Refrigerate after bottling. Serve chilled. Do not cook the salsa as it will lose any probiotic value. Chilled shelf life at least 6 months. But I have never had it last that long. Shits good yo.
13 Comments
Good
Jesus those are some MONSTER habaneros.
Nice.
Breathe deep
That’s gonna be some hott sauce
Would you mind posting your recipe? This looks delicious!
https://preview.redd.it/4aw17k7oc8lc1.jpeg?width=800&format=pjpg&auto=webp&s=d843227edd5d3d4197d93e48ee398965f8e347dd
Thougjt those were Roma tomatoes for a second
updates pls.
This has never occurred to me. Thank you for showing an old dog a new trick. Looking forward to hearing about the sauce.
Noice!! Keep us updated, please!!!!
I like where you heads at. A recipe would be appreciated.
Hello all! So this was meant to be a test. Im currently brining these in a salt bath for at least 10 days after low temp smoking them. Heres the recipe for the original sauce I created, which doesnt get smoked. This is my labor of love and it took me about 2 years to get it right. I hope you enjoy
Lacto fermented habanero sauce/salsa
1 lb habanero peppers (destemmed you can deseed if needed I don’t.)
1 large white onion (sliced to fit through mason jar opening)
1 whole garlic clove
1 large red bell pepper
24 grams Canning salt
1 quart cool Filtered water
1 – half gallon wide mouth ball jar
EZ ferment lids Easy Fermenter Wide Mouth Lid Kit: 4 Lids Refill Pack (Pump Not Included) https://www.amazon.com/dp/B01M73T3ZH/ref=cm_sw_r_cp_api_glt_fabc_1E16TAJY47P8Q8NDS3MT?_encoding=UTF8&psc=1
Glass weights to keep veggies submerged 4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jars https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_api_glt_fabc_BAVQ2BECXZNTAM8VZX15?_encoding=UTF8&psc=1
Dark room temp location for 10 days
To do:
Wash all peppers.
Peel garlic and add to jar
Slice bell pepper into slices that will fit into jar I usually cut into 8ths.
Slice onion same way to fit through mouth of jar
Add habanero to jar
Top with glass puck and press is needed to acquire more space. You want to leave about a half inch to inch in the top.
Mix salt and water together until salt dissolves. Pour brine into jar until it reaches top and covers the glass puck.
Seal with ferment lids and use pump to remove excess air from jar. Place in a dark, room temp location undisturbed for 10 days. You can peek at the jar and see if there are bubbles forming and floating to the top. This means it’s working! Just don’t open it!
After 10 days remove lid and assess. If done properly there may be some white film residue or what appears to be sea foam on the sides. This is a byproduct of some fermentations and is called Kahn yeast, perfectly harmless and naturally occurring. As long as there is no color (green, black) the mold can be wiped away.
Strain the fermented pepper mix to over a large bowl and collect the fermented brine. Add the pepper mix to a blender. (Watch the fumes they’ll gas you) blend and slowly add more brine to reach the desired consistency. You can save any left over brine and add cucumbers to make some spicy pickles or what ever you want.
Refrigerate after bottling. Serve chilled. Do not cook the salsa as it will lose any probiotic value. Chilled shelf life at least 6 months. But I have never had it last that long. Shits good yo.