Red bells, onion, garlic, Trinidad perfumes, jalapeños, habaneros, and reapers
by sam_neil
9 Comments
TheSpookyGoost
Delicious, those Trinidad perfumes will taste more like their angry cousins for sure
cspot1978
Just canning for preservation? Or doing a ferment?
kottemoppen
What chilis is there
ManagerSpiritual4396
Spicy vodka for bloodies?
Revolutionary-Box448
A couple tips: 1. You need more head room in that jar. Fermentation will create pressure and that airlock will bubble over and leak. Be prepared for that in the next couple days. 2. ALWAYS. ALWAYS. ALWAYS. Wear gloves when handling peppers, especially superhots. The trade off is not worth the next 4-24 hours off burning fingers… and potentially other ‘member’. 3. Beware of the particles that cascade down the jar from the air lock. To be safe you may want to wear gloves even when handling your vessel.
Fun_Country_6737
How long ya gonna let it go? Couple months?
Far_Calendar8668
I’m new to the spicy world an I’m afraid to make concoctions like this with my peach stripeys (only about habenero level) I don’t know how you do it with those insane peppers
lilT726
Oof, I hope the bells are enough to cool that sauce down. Gonna be a hot one. Definitely need to leave more headspace in your fermentation jar/crock. As others have mentioned, it’s going to build pressure, and since the liquid is so high up, it will likely be forced through your airlock. If you have another jar, I’d just do half and half in each.
ataeil
Quick hint you need very little if any of the liquid when it’s done.
9 Comments
Delicious, those Trinidad perfumes will taste more like their angry cousins for sure
Just canning for preservation? Or doing a ferment?
What chilis is there
Spicy vodka for bloodies?
A couple tips:
1. You need more head room in that jar. Fermentation will create pressure and that airlock will bubble over and leak. Be prepared for that in the next couple days.
2. ALWAYS. ALWAYS. ALWAYS. Wear gloves when handling peppers, especially superhots. The trade off is not worth the next 4-24 hours off burning fingers… and potentially other ‘member’.
3. Beware of the particles that cascade down the jar from the air lock. To be safe you may want to wear gloves even when handling your vessel.
How long ya gonna let it go? Couple months?
I’m new to the spicy world an I’m afraid to make concoctions like this with my peach stripeys (only about habenero level) I don’t know how you do it with those insane peppers
Oof, I hope the bells are enough to cool that sauce down. Gonna be a hot one. Definitely need to leave more headspace in your fermentation jar/crock. As others have mentioned, it’s going to build pressure, and since the liquid is so high up, it will likely be forced through your airlock. If you have another jar, I’d just do half and half in each.
Quick hint you need very little if any of the liquid when it’s done.