El Fuego Viviente Chili Sauce

Post by zandl » Tue, Jul 17, 2018, 2:09 PM UTC

maxk42 wrote: post #75

maxk42 wrote: post #74

Earlier quoted context omitted.

It's really hard to get wrong. The salt kills most of the bad things and the capsaicin and garlic have potent anti-fungal properties which make it especially difficult to mess up. If you remember to turn your ferment once a day or so it'll go very well. (By turn I mean physically mixing the material at the top of the jar down into the depths of the jar and dredging up the stuff at the bottom for a while to sit at the…

You could also look at it this way: This technology is thousands of years old and predates refrigeration and most basic sanitation. It's that easy.

Post by zandl » Tue, Jul 17, 2018, 2:19 PM UTC

maxk42 wrote: post #73

xasd4 wrote: post #69

That recipe crates the conditions for Botulism which is fatal. You can’t store low acid vegetables in air tight containers without boiling them or adding an acid. https://en.m.wikipedia.org/wiki/Botulism

This is incorrect, and why the recipe emphasizes a brine of 5% salt. Botulism cannot survive in saline conditions. Lacto-fermentation is the oldest means of food preservation aside from cooking and drying. It is used throughout the world for preserving everything from sauerkraut to pickles to kimchi to capers to fish. The garlic and the capsaicin also have antimicrobial properties that prevent especially molds from g…

Post by detaro » Tue, Jul 17, 2018, 3:00 PM UTC

ebikelaw wrote: post #20

jbob2000 wrote: post #3

Why github? You couldn’t just use pastebin? It’s a recipe! How much collaboration are you expecting to happen? Are you expecting people to file issues about your chili sauce?

I don't know why this is flagged. I'm honestly interested. Why not a bunch of other things, like Dropbox Paper or Google Docs?

Post by Matticus_Rex » Tue, Jul 17, 2018, 4:37 PM UTC

stirner wrote: post #89

sandGorgon wrote: post #65

Earlier quoted context omitted.

Can you explain this ? Do seeds produce a bad flavour ?

It’s commonly thought that the seeds are the spiciest part of a chili, which is the impression Matticus_Rex seems to be under. In fact, the heat comes from the white pith (which they mentioned) and ridges around the seeds.

Post by Matticus_Rex » Tue, Jul 17, 2018, 4:39 PM UTC

aaavl2821 wrote: post #61

Matticus_Rex wrote: post #58

Earlier quoted context omitted.

I make craft hot sauces, and I stand by deseeding and depithing. If I want heat, I'll use a hotter pepper. Thai birds in particular carry most of the heat in the flesh, for example. The flavor difference from using flesh only is huge.

do you have any suggestions for hot sauces with serranos and hananeros that have been fermenting for ~one year? Read that some sauces ferment peppers for multiple years and decided to ferment for a while but they are pretty funky now...