Man, this thing is full of flavors. So many aromatics. Like just pure flavor. It’s so unique, like it tastes like Jamaican cuisine
I also gassed my kitchen by trying to fry it (stupid mistake).
The capsaicin isnt too bad bevause I’m used to thai chili however.
My question is: I want to make hot sauce but not all the peppers are ripe at the same time. How do I contend with this? Do I freeze the ripe peppers and thaw when I’m ready?
by Ok_Temperature6503
6 Comments
The peppers don’t all need to be ripe, especially with habaneros. It won’t change the flavor profile much if a few are green. Some people even prefer them all green
Lol I also learned the hard way about frying hot peppers indoors.
Love the proper technique there my friend.
I cut up a habanero, stupidly with ungloved hands. For two days the oil was on my hands. Finally I asked ChatGPT how to stop the burning when I had to take my contacts in and out. She said things like stick your fingers and alcohol, blah, blah blah, and then add this little golden nugget:
Next time, gloves my friend.
It’s a lesson I’ll never forget … problem is, I know better, haha.
Are you wanting to make fermented hot sauce or just hot sauce from red habanero?
Peppers freeze just fine for hot sauce. If you’re wanting to ferment, you can’t use all frozen. I believe you can get away with some frozen, but you need fresh to make the ferment happen. But if you’re not messing with all that, just destem and deseed if you want and seal them good in a Ziplock.
Ziplock is fine with as much air squeezed out as possible short term. You might invest in a vacuum sealer if you plan to keep them more than a few months.
I’ve got some exact seeds I planted last year , I plan to plant these and 2 others next year 👍👎