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Making Hot Sauce

Finally I have red peppers in my garden and I am making hot sauce. Today I gathered 1 oz Casabella peppers, 3 oz. Cayene peppers, 6 oz Jalapeno peppers, one 6 oz Cubanelle pepper, and one 2 oz. Anaheim pepper for a total of one pound of fresh peppers. 



After I picked and washed my peppers I cut off the stem, cut the larger peppers into smaller pieces and put them in my food processor



 After the peppers were processed I stood back making sure my nose was not close to the peppers.  It only takes once to learn small lessons in life. The peppers will take your breath away if you inhale the fumes.  It is best to wait a few minutes after processing and then open the lid. 

After carefully opening the processor I poured the pepper mash into a wide mouth mason jar.  To the jar of peppers I added the brine.  The brine consists of one tablespoon of pickling salt to two cups of room temperature water.  Mix the salt in the water and pour over peppers just enough to cover the peppers.  It is important to use pickling salt because the salt does not contain iodine and mixes easily with the water. Now the mixture has to sit for several weeks until it goes through the fermentation process.  A coffee filter and a rubber band covering the jars helps keep unwanted stuff out but still lets air in.  Air is important for the fermentation of the peppers.

Now begins the hardest part of making hot sauce--waiting for the sauce to ferment.  Each batch of sauce has a different flavor and a different level of heat so you do not know what you get until its ready. 

After a few weeks I will put the mash through the vegetable seive and bottle the sauce.  So please check back with me in a couple of weeks for an update.


I am pleased this post was featured on God's Growing Garden
http://www.godsgrowinggarden.com/p/great-blog-train.html" God’s Growing Garden

Comments

  1. JhanisJune 4, 2014 at 11:51 PM

    My husband loves spicy food so this is perfect! Pinning cause I am definitely giving this a try. Just a couple of questions though. Can I use regular, unprocessed sea salt? I really don't know what pickling salt is. LOL also, do I store it at a room temp? Or keeping it in the fridge will also do.
    Thanks for sharing this at the Whatever Wednesday Linkup! Enjoy the rest of the week!

    ReplyDelete
    Replies
    1. ShirlJune 5, 2014 at 5:03 AM

      Sea Salt would be fine but it must be completely dissolved into the water. Heat your warm to dissolve salt but be sure the water is at room temp before adding to your peppers. Room temp is what makes the fermentation happen. Fridge would be too cold. After the hot sauce is fermented and strained then you can put in the fridge. Thank you for your pin and comment

      Delete
  2. Dave @ HappyAcresJune 5, 2014 at 5:30 AM

    I love making hot sauce. I'm growing extra peppers just for that purpose. Your mash looks lovely!

    ReplyDelete
  3. ShirlJune 5, 2014 at 10:58 AM

    Thanks Dave

    ReplyDelete
  4. Vickie @ makingoursustainablelife.comJune 6, 2014 at 7:02 AM

    I can't wait to see how this all turns out! My husband just loves hot peppery things. As I get older, I am starting to like it a little myself - especially in Thai or Chinese foods. Thanks for posting this - I just might have to try it! :)

    ReplyDelete
    Replies
    1. ShirlJune 6, 2014 at 2:09 PM

      Yes I will update the hot sauce in a few weeks. Once it is strained and bottled. Thank you

      Delete
  5. Christina MorleyJune 6, 2014 at 7:28 AM

    I love the bright, fresh color of your hot sauce. I didn't know that you have to let it ferment. I obviously never make sauces! Thanks for linking on Amanda's Books and More. Wishing you a lovely weekend.

    ReplyDelete
  6. Karren HallerJune 6, 2014 at 7:27 PM

    Wish I had luck with growing peppers, just wont grow in the desert well, but I buy them. Your sauce looks great ad like Christine I did not know about fermenting it. Appreciate your linking on Oh My Heartsie Girl, I have Pinned your pepper photo!!!
    Have a great weekend.

    ReplyDelete
  7. UnknownJune 10, 2014 at 4:59 AM

    Thanks for sharing this post at The Green Thumb Thursday Garden Blog Hop. We hope you will join us again this week.
    I will try to remember to share this recipe with my father-in-law. He loves hot sauce and can't seem to get it hot enough! The fermentation would be good for him.

    ReplyDelete
  8. Have a Daily Cup of Mrs. OlsonJune 10, 2014 at 10:16 PM

    This looks yummy! I always have to make salsa because we love it, but this is another fun hot sauce that I'm sure we would love! Pinning. Thanks for sharing it with SYC.
    hugs,
    Jann

    ReplyDelete
  9. aliJune 12, 2014 at 5:41 AM

    That looks great. I am going to try that once I start getting some peppers. I have jalapeno, cayenne, Tabasco, and Hungarian Wax, so hopefully that combination works out.

    ReplyDelete
  10. Black Fox HomesteadJune 12, 2014 at 6:42 AM

    This looks great! Thank you for sharing this with us at the HomeAcre Hop!

    ReplyDelete
  11. AngieOuellette-TowerJune 23, 2014 at 8:50 AM

    This wonderful post is being featured on my blog today because it received the most "clicks" from the June Great Blog Train bloghop: http://www.godsgrowinggarden.com/2014/06/june-2014-great-blog-train-results-with.html
    Thanks
    Angie

    ReplyDelete
  12. UnknownJune 2, 2017 at 4:28 PM

    1.

    I'm an actual NDE.
    Very few can say so.
    Wanna hear about it?
    God bless you.

    ReplyDelete
  13. UnknownJune 2, 2017 at 4:28 PM

    1.

    I'm an actual NDE.
    Very few can say so.
    Wanna hear about it?
    God bless you.

    ReplyDelete

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