i take my peppers and i rough-chop them, toss in a jar, add a white onion (chopped) and 6 cloves of garlic (smashed), and two medium carrots (chopped); submerge in a 2% brine.. I let ferment anywhere from 3 to 12 months.. strain, emulsify with different flavors (tangerine, lemon, lime, pomegranate, etc)... if I'm keeping it, I just bottle it straight up, if I'm packaging, ill have sterilized bottles at the ready. dump sauce in a pot cover, get to 180 for 10 mins (pasteurize) then hot pack the bottles. let those cool then shrink-wrap seal.
just finished designing labels, and have registered a business, but need a few things to get rolling - hope ot have it all done this year.
never seen airlocks on hot sauce jars. i may have to throw some peppers in the ground and repurpose some brewing equipment. you have inspired me.
This is capital news!
which peppers do you enjoy working with? i cant find it mentioned in your posts so far.
Sounds pretty great. Ill have to give it a shot.
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