It may be November, and the leaves may be off the trees, but there are a few vegetables in the garden that are still ripening. Hot peppers continue growing until a heavy frost, long after my other vegetables have wilted and died.
I even have some peppers that have not yet turned red.
With a handful of late season hot peppers, I decided to try my hand at making some hot sauce. I did a bunch of research and most recipes have you either chop, sauté, blend and bottle or chop, blend, sauté and bottle. I decided to blend after sautéing, because I figured sautéing the puree might volitolize some of the spicy flavor. I could be wrong on the science here, but I decided to go with my hunch.
After chopping and sautéing the peppers, along with some garlic and onions, I blended the mixture along with some white vinegar and a healthy amount of salt. And viola, homemade hot sauce!
Most recipes suggest a few months of aging.
Tabasco sauce is fermented for three years in oak barrels. You can't replicate that, but after a few weeks this sauce should start to ferment, just like Tabasco sauce. It'll be interesting to see how this fermentation takes place, compared to the fermentation process of beer and wine. I did a little research, and this process is similar to other
fermented foods, like sauerkraut. It'll be interesting to see how the color of the sauce changes as the fermentation takes hold.
I even have some peppers that have not yet turned red.
With a handful of late season hot peppers, I decided to try my hand at making some hot sauce. I did a bunch of research and most recipes have you either chop, sauté, blend and bottle or chop, blend, sauté and bottle. I decided to blend after sautéing, because I figured sautéing the puree might volitolize some of the spicy flavor. I could be wrong on the science here, but I decided to go with my hunch.
After chopping and sautéing the peppers, along with some garlic and onions, I blended the mixture along with some white vinegar and a healthy amount of salt. And viola, homemade hot sauce!
Most recipes suggest a few months of aging. Tabasco sauce is fermented for three years in oak barrels. You can't replicate that, but after a few weeks this sauce should start to ferment, just like Tabasco sauce. It'll be interesting to see how this fermentation takes place, compared to the fermentation process of beer and wine. I did a little research, and this process is similar to other fermented foods, like sauerkraut. It'll be interesting to see how the color of the sauce changes as the fermentation takes hold.
1 comments:
An interesting phenomenon, grow your hot peppers in the same bucket as your tomatoes, the tomatoes will have a distinct spicy tinge to them
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