BeerBorg

Making some hot sauce... Pretty easy to do. This one has two habaneros, two jalapenos, six cloves of garlic, and some mild peppers from the garden. Should be a fairly mild sauce, I think. Simply stuff as many peppers as will fit into the sanitized ball jar (you want it as tight as possible), fill with a brine of water and salt (I use 1tbs sea salt to 2c water), take a smaller jar (sanitized on the outside and filled with water for weight) and push down the veggies below the brine to prevent mold, and then put a cloth over the whole thing with a rubber band (lucky I have a lot of hop bags that work great for this). Let it sit for a couple months. After aging, drain and reserve the liquid, put the peppers into a food processor, adding back as much liquid as you want to get the consistency desired (all of the liquid for a tabasco-like consistency, or maybe a quarter cup for a sriracha-like consistency). Send it all through a strainer as many times as desired until consistency is right for you.

Cool!
I used to grow peppers, tomatoes, eggplant. Now I only grow hops. And older.

Nice! Just made up a batch of my flaming fruit which uses habs, kiwi, and mangoes. I easily go thru a bottle a week here at work. About time to make up some more before my remaining habs start dropping.

Fermenting, and canning in general, makes things better over time. John, not so much

We can homemade salsa with all the ingredients except for spices from our garden (tomatoes, jalapenos, green peppers, whatever else SWMBO puts in it...) This year, due to the lousy gardening weather, we only got two batches (14 quarts). We use about one a month, just finishing up 2012's batches.

Yum!

RickBeer wrote:Fermenting, and canning in general, makes things better over time. John, not so much

Hey, my dental hygienist and my neighbor both think I look like a movie star! (I just hope they don't mean Robert Davi or Danny DeVito)
My knees and my back think I'm getting old. My wife knows I'm fermenting. But at least I'm not decomposing.