Not my first fermentation, but my first time growing my own peppers and what a wonderful experience! I let my habaneros and scotch bonnets ferment with one white onion and one red onion for about 2 weeks and the smell was amazing! Finished it off in the blender with some apple cider vinegar and honey and the taste couldn’t be any better!
I am however quite surprised with the heat of my homegrown peppers compared to the store bought I’ve used for my previous ferments. Is it normal for homegrown peppers to pack more of a punch? I’m not normally afraid og heat, but my taste testing of this sauce had my nose and eyes running for quite a while.
I’ll nevertheless try to get my tolerance up with all the delicious sauce I now have on hand 🙂
Hope all of you have a great weekend
by StatisticianSelect52
2 Comments
Looks awesome! I wanna try aswell, did you put all the brine in the mixer along with the vinegar and honey?
What % salt? 3?
To answer your question yes homegrown peppers are usually hotter than bought for some reason. Also, i’m not sure, but fermented sauce should retain more capsaicing than cooked and blended sauce. Heating capsaicin lowers it a lot.
>my taste testing of this sauce had my nose and eyes running for quite a while
That’s a feature not a bug!
Yes homegrown will always be stronger. Think of making small batch alcohol it usually yields a higher abv same with capsaicin. Another tip in sauces especiallly the habanero family is carrots are amazing to add. I find they calm down the peppers a bit, makes it smoothe and velvety, and adds a nice layer of flavor.