twilliams I just want to see (& taste) some of your good ones, because as good as your bad ones look, I cannot even imagine how good the good ones look.
Anyone else make fermented hot sauces?
Jamieson22 Those look great & in my opinion, much better than ours. Ours either turn out a deep red or a medium green depending on what we use & courser, even after blending them after fermentation & before bottling. I need to know your tips.
calldoctoday As for color I an only guess to watch what you add to your ferment. Mine also had a a crazy amount of red reapers so I am sure that helped.
I blended in my Blendtec blender which can basically liquify. Before bring to boil to pasteurize I ran it all through a sieve to pull out the remaining solids.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ I found the frermented pico recipe.
3 cups diced roma tomatoes approx 9 tomatoes
1 med onion diced
large handful cilantro chopped
1 juiced lime
2 large whole jalapenos diced
Jamieson22 That is a NICE outdoor kitchen you have going on there!
Jonathon Thank you! Am lucky to have a wife that didn’t blink when I mentioned I wanted 3 grills.
RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio last edited by
Jamieson22 That looks just like the one in my dreams! Truly beautiful!
Jamieson22 nice setup !!!
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
Jamieson22 Looks like a very nice to go to relax and enjoy evenings and weekends.
Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
Jamieson22 I’d dive right into it maybe 30 ish years ago butt no can do now!
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Jamieson22 very nice . Congrats