Ran the fermented chiles through the blender and then the food mill
today. Three gallons of red and one gallon of yellow. I ended up with 96
ounces of red pulp and juice and 64 ounces of the yellow.

Sitting in their respective non-reactive pots and mixed with 40% white
vinegar. Will get stirred four times a day for the next week or two to
ensure the mix "melds" properly and will then bottle it. A taste of each
says this will be a good batch of hot sauce, not so hot you can't enjoy
it and mild enough you can taste the chiles.

George

In article >,
George Shirley > wrote:

> Ran the fermented chiles through the blender and then the food mill
> today. Three gallons of red and one gallon of yellow. I ended up with 96
> ounces of red pulp and juice and 64 ounces of the yellow.
>
> Sitting in their respective non-reactive pots and mixed with 40% white
> vinegar. Will get stirred four times a day for the next week or two to
> ensure the mix "melds" properly and will then bottle it. A taste of each
> says this will be a good batch of hot sauce, not so hot you can't enjoy
> it and mild enough you can taste the chiles.
>

Do you think there's a point to saucemaking for those who don't grow
their own peppers--i.e., those with access only to what's available in a
supermarket?

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Scott wrote:
> In article >,
> George Shirley > wrote:
>
>
>>Ran the fermented chiles through the blender and then the food mill
>>today. Three gallons of red and one gallon of yellow. I ended up with 96
>>ounces of red pulp and juice and 64 ounces of the yellow.
>>
>>Sitting in their respective non-reactive pots and mixed with 40% white
>>vinegar. Will get stirred four times a day for the next week or two to
>>ensure the mix "melds" properly and will then bottle it. A taste of each
>>says this will be a good batch of hot sauce, not so hot you can't enjoy
>>it and mild enough you can taste the chiles.
>>
>
>
> Do you think there's a point to saucemaking for those who don't grow
> their own peppers--i.e., those with access only to what's available in a
> supermarket?
>


Perhaps, if you use habaneros and carrots for a base. Or something like that.

Bob

Scott wrote:

> In article >,
> George Shirley > wrote:
>
>
>>Ran the fermented chiles through the blender and then the food mill
>>today. Three gallons of red and one gallon of yellow. I ended up with 96
>>ounces of red pulp and juice and 64 ounces of the yellow.
>>
>>Sitting in their respective non-reactive pots and mixed with 40% white
>>vinegar. Will get stirred four times a day for the next week or two to
>>ensure the mix "melds" properly and will then bottle it. A taste of each
>>says this will be a good batch of hot sauce, not so hot you can't enjoy
>>it and mild enough you can taste the chiles.
>>
>
>
> Do you think there's a point to saucemaking for those who don't grow
> their own peppers--i.e., those with access only to what's available in a
> supermarket?
>

If you end up with a superior product and one that you enjoy why not!
I'm just one of the lucky ones who lives in a climate where chiles
thrive. My chiles produced up until past mid January and the final frost
hit them. If I couldn't grow them I would certainly entertain the idea
of buying the chiles I need to make the sauce. Go for it.

George

Scott wrote:

> In article >,
> George Shirley > wrote:
> > Ran the fermented chiles through the blender and then the food mill
> > today. Three gallons of red and one gallon of yellow. I ended up with 96
> > ounces of red pulp and juice and 64 ounces of the yellow.
> > Sitting in their respective non-reactive pots and mixed with 40% white
> > vinegar. Will get stirred four times a day for the next week or two to
> > ensure the mix "melds" properly and will then bottle it. A taste of each
> > says this will be a good batch of hot sauce, not so hot you can't enjoy
> > it and mild enough you can taste the chiles.
>
> Do you think there's a point to saucemaking for those who don't grow
> their own peppers--i.e., those with access only to what's available in a
> supermarket?

Around my house, all this preserving business is not really about cost-
effectiveness, it's about art and taste. I wanta go live in George's
neighborhood (eggplant zucchinimania and all) except it's too damp.
Edrena in the desert

The Joneses wrote:

> Scott wrote:
>
>
>>In article >,
>> George Shirley > wrote:
>>
>>>Ran the fermented chiles through the blender and then the food mill
>>>today. Three gallons of red and one gallon of yellow. I ended up with 96
>>>ounces of red pulp and juice and 64 ounces of the yellow.
>>>Sitting in their respective non-reactive pots and mixed with 40% white
>>>vinegar. Will get stirred four times a day for the next week or two to
>>>ensure the mix "melds" properly and will then bottle it. A taste of each
>>>says this will be a good batch of hot sauce, not so hot you can't enjoy
>>>it and mild enough you can taste the chiles.
>>
>>Do you think there's a point to saucemaking for those who don't grow
>>their own peppers--i.e., those with access only to what's available in a
>>supermarket?
>
>
> Around my house, all this preserving business is not really about cost-
> effectiveness, it's about art and taste. I wanta go live in George's
> neighborhood (eggplant zucchinimania and all) except it's too damp.
> Edrena in the desert
>
>
We do have our occasional moments Edrena. One day this past fall the
humidity actually fell below 96% for a couple of hours. ISTR that it was
also raining at the time so maybe the rain just condensed out the
humidity. <VBG> If it ever quits raining here I would probably turn into
a shriveled up little old man instead of the portly gentleman I am.

George

George Shirley wrote:

> The Joneses wrote:
> > Scott wrote:
> >>In article >,
> >> George Shirley > wrote:
> >>>Ran the fermented chiles through the blender and then the food mill
> >>>today. Three gallons of red and one gallon of yellow. I ended up with 96
> >>>ounces of red pulp and juice and 64 ounces of the yellow.
> >>>Sitting in their respective non-reactive pots and mixed with 40% white
> >>>vinegar. Will get stirred four times a day for the next week or two to
> >>>ensure the mix "melds" properly and will then bottle it. A taste of each
> >>>says this will be a good batch of hot sauce, not so hot you can't enjoy
> >>>it and mild enough you can taste the chiles.
> >>
> >>Do you think there's a point to saucemaking for those who don't grow
> >>their own peppers--i.e., those with access only to what's available in a
> >>supermarket?
> . I wanta go live in George's
> neighborhood (eggplant zucchinimania and all) except it's too damp.
> Edrena in the desert
> >
> We do have our occasional moments Edrena. One day this past fall the
> humidity actually fell below 96% for a couple of hours. ISTR that it was
> also raining at the time so maybe the rain just condensed out the
> humidity. <VBG> If it ever quits raining here I would probably turn into
> a shriveled up little old man instead of the portly gentleman I am.
> George

Take a deep breath, Ahboouut FACE. In cadence, EXhale. We have
6' rains - 1 drop of rain every 6'. We had some rain last month but it
wasn't hardly enuf to mess up the windshield.
Edrena, all dry and a little portly myself. Speaking of port, should I make
red wine jelly or port jelly? Hah! I'll make sangria jelly!

In article >,
George Shirley > wrote:

> If you end up with a superior product and one that you enjoy why not!
> I'm just one of the lucky ones who lives in a climate where chiles
> thrive. My chiles produced up until past mid January and the final frost
> hit them. If I couldn't grow them I would certainly entertain the idea
> of buying the chiles I need to make the sauce. Go for it.


That was the basis of my question: *will* I end up with a superior
product using peppers grown who knows where, perhaps not picked at
optimal ripeness, transported thousands of miles, etc. The few times
I've purchased chile peppers in a supermarket, I've been
disappointed--at the least, they've never seemed very hot. Even
varieties that are SUPPOSED to have some heat tasted pretty bland to me.
Now, I'll admit that my mouth is pretty much fireproof by now, but I was
eating these serranos like they were bell peppers.

Not long ago, I picked up a giant jars of sliced pickes from one of
those odd lot-type stores. I decided to make some hot pickles, and
picked up about 1/2 pound of assorted hot peppers from the supermarket,
mixing them from different baskets. I cut them into small pieces and
added them--seeds and all--to the 3/4 full jar of pickles. A week later
and... the pickles weren't hot at all.

Oh, well. I added a couple ounces of Spontaneous Combustion Hot Sauce,
and that did the trick.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

George Shirley wrote:

> If you end up with a superior product and one that you enjoy why not!
> I'm just one of the lucky ones who lives in a climate where chiles
> thrive.

One word: McIlhenny

B/

The Joneses wrote:

> George Shirley wrote:
>
>
>>The Joneses wrote:
>>
>>>Scott wrote:
>>>
>>>>In article >,
>>>>George Shirley > wrote:
>>>>
>>>>>Ran the fermented chiles through the blender and then the food mill
>>>>>today. Three gallons of red and one gallon of yellow. I ended up with 96
>>>>>ounces of red pulp and juice and 64 ounces of the yellow.
>>>>>Sitting in their respective non-reactive pots and mixed with 40% white
>>>>>vinegar. Will get stirred four times a day for the next week or two to
>>>>>ensure the mix "melds" properly and will then bottle it. A taste of each
>>>>>says this will be a good batch of hot sauce, not so hot you can't enjoy
>>>>>it and mild enough you can taste the chiles.
>>>>
>>>>Do you think there's a point to saucemaking for those who don't grow
>>>>their own peppers--i.e., those with access only to what's available in a
>>>>supermarket?
>>
>>. I wanta go live in George's
>> neighborhood (eggplant zucchinimania and all) except it's too damp.
>> Edrena in the desert
>>
>>We do have our occasional moments Edrena. One day this past fall the
>>humidity actually fell below 96% for a couple of hours. ISTR that it was
>>also raining at the time so maybe the rain just condensed out the
>>humidity. <VBG> If it ever quits raining here I would probably turn into
>>a shriveled up little old man instead of the portly gentleman I am.
>>George
>
>
> Take a deep breath, Ahboouut FACE. In cadence, EXhale. We have
> 6' rains - 1 drop of rain every 6'. We had some rain last month but it
> wasn't hardly enuf to mess up the windshield.
> Edrena, all dry and a little portly myself. Speaking of port, should I make
> red wine jelly or port jelly? Hah! I'll make sangria jelly!
>
>
>
We lived on the west coast of Saudi Arabia for 5 years. We got exactly
one half of one millimeter of rain in all that time. The day before we
got there it flooded but the rain fell in the mountains 70 kilometers
away and then flowed down to Yanbu. Old joke: Reporter asks American in
Saudi if his kids had ever seen rain. He answered, "Once my son and I
ran out to see it rain and a drop hit him right between the eyes and
knocked him out. After I threw some sand in his face he came to pretty
quick." Lived in Sana'a, Yemen once also, at 8200 feet elevation,
rained every day for about two minutes, real gentle and some of it never
hit the ground. I lost 27 lbs in water weight the first month. <VBG>

George

Scott wrote:

> In article >,
> George Shirley > wrote:
>
>
>>If you end up with a superior product and one that you enjoy why not!
>>I'm just one of the lucky ones who lives in a climate where chiles
>>thrive. My chiles produced up until past mid January and the final frost
>>hit them. If I couldn't grow them I would certainly entertain the idea
>>of buying the chiles I need to make the sauce. Go for it.
>
>
>
> That was the basis of my question: *will* I end up with a superior
> product using peppers grown who knows where, perhaps not picked at
> optimal ripeness, transported thousands of miles, etc. The few times
> I've purchased chile peppers in a supermarket, I've been
> disappointed--at the least, they've never seemed very hot. Even
> varieties that are SUPPOSED to have some heat tasted pretty bland to me.
> Now, I'll admit that my mouth is pretty much fireproof by now, but I was
> eating these serranos like they were bell peppers.
>
> Not long ago, I picked up a giant jars of sliced pickes from one of
> those odd lot-type stores. I decided to make some hot pickles, and
> picked up about 1/2 pound of assorted hot peppers from the supermarket,
> mixing them from different baskets. I cut them into small pieces and
> added them--seeds and all--to the 3/4 full jar of pickles. A week later
> and... the pickles weren't hot at all.
>
> Oh, well. I added a couple ounces of Spontaneous Combustion Hot Sauce,
> and that did the trick.
>

I can't answer that question as I make hot sauce for the good taste and
a little heat, don't care for swallowing fire myself. I'm told that if
you really want hot hot sauce you need to use the green "hot" chiles as
they mellow as they ripen to red. Either that or make sauce from Red
Savina habs, they're supposed to be the hottest in the world.

George

Brian Mailman wrote:

> George Shirley wrote:
>
>
>>If you end up with a superior product and one that you enjoy why not!
>>I'm just one of the lucky ones who lives in a climate where chiles
>>thrive.
>
>
> One word: McIlhenny
>
> B/

Tabasco chiles come from south and central America nowadays, only a few
acres are grown in Louisiana anymore and those for show. Not enough
acreage in this state to make that much hot sauce.

George

>I can't answer that question as I make hot sauce for the good taste and
>a little heat, don't care for swallowing fire myself. I'm told that if
>you really want hot hot sauce you need to use the green "hot" chiles as
>they mellow as they ripen to red. Either that or make sauce from Red
>Savina habs, they're supposed to be the hottest in the world.

UUUURRGHHHHERRGGGDDER snorotttttgruuppppputttttghank Pafluwee! Yup,
that's hot.

Craig

>
>Around my house, all this preserving business is not really about cost-
>effectiveness, it's about art and taste. I wanta go live in George's
>neighborhood (eggplant zucchinimania and all) except it's too damp.
>Edrena in the desert

Ya, we went out to dinner this past friday night. Chose a Greek
restaurant because it was in one of those coupon books. The had a lamb
shank as their special. Cindy ordered that.

I got the greek Mousaka. Go figure. My mother is turning in her grave
cause I ordered something in a main cource with eggplant!

Dammit George.



Craig

Craig Watts wrote:
>>Around my house, all this preserving business is not really about cost-
>>effectiveness, it's about art and taste. I wanta go live in George's
>>neighborhood (eggplant zucchinimania and all) except it's too damp.
>>Edrena in the desert
>
>
> Ya, we went out to dinner this past friday night. Chose a Greek
> restaurant because it was in one of those coupon books. The had a lamb
> shank as their special. Cindy ordered that.
>
> I got the greek Mousaka. Go figure. My mother is turning in her grave
> cause I ordered something in a main cource with eggplant!
>
> Dammit George.
>
>
>
> Craig

Did you like it? Curious minds and all that.

George, who never ate eggplant or asparagus until he married a Yankee girl

Do you have any recipe for a carrot base for hot sauce? I have had something
similar that an old freind from jamaica made from peppers and carrots...

Any thought on the matter? Thanks, John

Just asking, I had a tremendous amount of peppers last year, and little to do
with them.

I don't but maybe zxcvbob does or a Google search might produce one.

George

Bpyboy wrote:
> Do you have any recipe for a carrot base for hot sauce? I have had something
> similar that an old freind from jamaica made from peppers and carrots...
>
> Any thought on the matter? Thanks, John
>
> Just asking, I had a tremendous amount of peppers last year, and little to do
> with them.

In article >,
George Shirley > wrote:

> I can't answer that question as I make hot sauce for the good taste and
> a little heat, don't care for swallowing fire myself. I'm told that if
> you really want hot hot sauce you need to use the green "hot" chiles as
> they mellow as they ripen to red. Either that or make sauce from Red
> Savina habs, they're supposed to be the hottest in the world.

Not implying that I was looking to swallow fire, just that the peppers
I've found in the local supermarkets have been little hotter than bell
peppers, in my estimation. My favorite hot sauces aren't the super-hot
ones--they're the ones that have a lot of flavor plus a kick. One of my
favorite sauces is called "Colon Cleaner":
<http://www.hotsauceworld.com/coloncleaner.html>

Yes, I first bought it because of the label/bottle, but it turned out to
be a darned good sauce. Despite the Scotch Bonnets in the ingredients,
it's not a really hot sauce--hotter than the average, but it's a real,
usable sauce, not something you have to add a drop at a time.

Another is "Grace Hot Sauce,"
<http://www.e-von.ltd.uk/chilliworld/SP6.asp?p_id=74>
a product of Jamaica. Splendid over rice and beans (which how I
discovered it--set on the table at a local Caribbean take out place).

The super-hot sauces I have--Spontaneous Combustion, Dave's Insanity
Sauce, etc.--weren't purchased by me, but were gifts from people who
misunderstood my taste for hot sauces to mean that I liked stuff that's
JUST super-hot. Not so; I have no idea what to do with those bottles
now, which is why I added the SC sauce to the pickles--otherwise, I
wasn't using it for anything.

I'd like to make my own sauces, but the ingredients I have available
seem mediocre at best.

--
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please mail OT responses only

On Tue, 03 Feb 2004 19:09:24 GMT, Scott >
wrote:

>The super-hot sauces I have--Spontaneous Combustion, Dave's Insanity
>Sauce, etc.--weren't purchased by me, but were gifts from people who
>misunderstood my taste for hot sauces to mean that I liked stuff that's
>JUST super-hot. Not so; I have no idea what to do with those bottles
>now, which is why I added the SC sauce to the pickles--otherwise, I
>wasn't using it for anything.
>
No rule that says you can't mix them with milder sauces, or using
minute quantities in cooking.

People who think that hot pepper is the only possible spice are a bit
tedious and dangerous at the same time. Tried someone's spaghetti
sauce who thought that way, and my lips were burning.

But then, I prefer more complex flavors, and I have issues with pepper
(capsicum specifically) upsetting my innards.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

If you're a bit of a chili head like me, last year I made regular peach jam,
but I whirled 3 orange habs (seeded & stringed) with one peach in the blender
and back to the regular jam recipe. WhooHa Jam. It was spicy hot nice
flavor without being a tongue scorcher. For me anyway. I also made
blackberry-jalepenyo-hab tabasco (I think I used about 6 or 7 japs, it wasn't
enuf heat so added 2 tsps McIlhenny's hab tabasco). It was nice. Not hot,
but nice. I did have friends who couldn't eat it tho. Huh-that's yankees fer
ya. Maybe this is the year y'all get out in the woods a little and meet some
farmers who grow the real stuff.
Edrena in Texas

Scott wrote:

> In article >,
> George Shirley > wrote:
>
> > I can't answer that question as I make hot sauce for the good taste and
> > a little heat, don't care for swallowing fire myself. I'm told that if
> > you really want hot hot sauce you need to use the green "hot" chiles as
> > they mellow as they ripen to red. Either that or make sauce from Red
> > Savina habs, they're supposed to be the hottest in the world.
>
> Not implying that I was looking to swallow fire, just that the peppers
> I've found in the local supermarkets have been little hotter than bell
> peppers, in my estimation. My favorite hot sauces aren't the super-hot
> ones--they're the ones that have a lot of flavor plus a kick. One of my
> favorite sauces is called "Colon Cleaner":
> <http://www.hotsauceworld.com/coloncleaner.html>
>
> Yes, I first bought it because of the label/bottle, but it turned out to
> be a darned good sauce. Despite the Scotch Bonnets in the ingredients,
> it's not a really hot sauce--hotter than the average, but it's a real,
> usable sauce, not something you have to add a drop at a time.
>
> Another is "Grace Hot Sauce,"
> <http://www.e-von.ltd.uk/chilliworld/SP6.asp?p_id=74>
> a product of Jamaica. Splendid over rice and beans (which how I
> discovered it--set on the table at a local Caribbean take out place).
>
> The super-hot sauces I have--Spontaneous Combustion, Dave's Insanity
> Sauce, etc.--weren't purchased by me, but were gifts from people who
> misunderstood my taste for hot sauces to mean that I liked stuff that's
> JUST super-hot. Not so; I have no idea what to do with those bottles
> now, which is why I added the SC sauce to the pickles--otherwise, I
> wasn't using it for anything.
>
> I'd like to make my own sauces, but the ingredients I have available
> seem mediocre at best.

Ask Barb Schaller about what she did with the bottle of hab sauce I sent
her a few years back. Makes a man quietly proud to be able to help out
in the cold north woods.

George

The Joneses wrote:

> If you're a bit of a chili head like me, last year I made regular peach jam,
> but I whirled 3 orange habs (seeded & stringed) with one peach in the blender
> and back to the regular jam recipe. WhooHa Jam. It was spicy hot nice
> flavor without being a tongue scorcher. For me anyway. I also made
> blackberry-jalepenyo-hab tabasco (I think I used about 6 or 7 japs, it wasn't
> enuf heat so added 2 tsps McIlhenny's hab tabasco). It was nice. Not hot,
> but nice. I did have friends who couldn't eat it tho. Huh-that's yankees fer
> ya. Maybe this is the year y'all get out in the woods a little and meet some
> farmers who grow the real stuff.
> Edrena in Texas
>
> Scott wrote:
>
>
>>In article >,
>> George Shirley > wrote:
>>
>>
>>>I can't answer that question as I make hot sauce for the good taste and
>>>a little heat, don't care for swallowing fire myself. I'm told that if
>>>you really want hot hot sauce you need to use the green "hot" chiles as
>>>they mellow as they ripen to red. Either that or make sauce from Red
>>>Savina habs, they're supposed to be the hottest in the world.
>>
>>Not implying that I was looking to swallow fire, just that the peppers
>>I've found in the local supermarkets have been little hotter than bell
>>peppers, in my estimation. My favorite hot sauces aren't the super-hot
>>ones--they're the ones that have a lot of flavor plus a kick. One of my
>>favorite sauces is called "Colon Cleaner":
>><http://www.hotsauceworld.com/coloncleaner.html>
>>
>>Yes, I first bought it because of the label/bottle, but it turned out to
>>be a darned good sauce. Despite the Scotch Bonnets in the ingredients,
>>it's not a really hot sauce--hotter than the average, but it's a real,
>>usable sauce, not something you have to add a drop at a time.
>>
>>Another is "Grace Hot Sauce,"
>><http://www.e-von.ltd.uk/chilliworld/SP6.asp?p_id=74>
>>a product of Jamaica. Splendid over rice and beans (which how I
>>discovered it--set on the table at a local Caribbean take out place).
>>
>>The super-hot sauces I have--Spontaneous Combustion, Dave's Insanity
>>Sauce, etc.--weren't purchased by me, but were gifts from people who
>>misunderstood my taste for hot sauces to mean that I liked stuff that's
>>JUST super-hot. Not so; I have no idea what to do with those bottles
>>now, which is why I added the SC sauce to the pickles--otherwise, I
>>wasn't using it for anything.
>>
>>I'd like to make my own sauces, but the ingredients I have available
>>seem mediocre at best.
>
>

>Scott wrote:

>One of my
>favorite sauces is called "Colon Cleaner":

Professor Phardtpounders? Good stuff. Not real hot, but great mustard-y flavor

..>not something you have to add a drop at a time.

One of my favorite sauces these days is called You Can't Handle This. Fantastic
flavor, sweet and spicy, but it is very hot and must be handled with care. It's
one of those a drop or two (or three, in my case) kinda sauces. I plan on
trying to make something like it, but dialing the heat down a bit.

Jim

"George Shirley" > wrote in message
.. .
> Ran the fermented chiles through the blender and then the food mill
> today. Three gallons of red and one gallon of yellow. I ended up with 96
> ounces of red pulp and juice and 64 ounces of the yellow.
>
> Sitting in their respective non-reactive pots and mixed with 40% white
> vinegar. Will get stirred four times a day for the next week or two to
> ensure the mix "melds" properly and will then bottle it. A taste of each
> says this will be a good batch of hot sauce, not so hot you can't enjoy
> it and mild enough you can taste the chiles.
>
> George
HeyGeorge,
I just tried to make some hot sauce with Jalapenos. Since this was an
experiment (I've made some before but never 'fermented'), I chopped up about
1.5 pints of Jalapenos and layered them in a jar with kosher salt. After
just a day or so, the full jar looked only about 2/3 full. But a week or so
later, there was mold on top and when I stuck a spoon in to scrap it off, it
was down in also. I tossed it all into the disposal.

What went wrong? Too little salt? How much do you use? It was sitting in our
pantry so it was dark and the jar ahd a rubber gasket on the lid. Any
thoughts?

SCUBApix wrote:
> "George Shirley" > wrote in message
> .. .
>
>>Ran the fermented chiles through the blender and then the food mill
>>today. Three gallons of red and one gallon of yellow. I ended up with 96
>>ounces of red pulp and juice and 64 ounces of the yellow.
>>
>>Sitting in their respective non-reactive pots and mixed with 40% white
>>vinegar. Will get stirred four times a day for the next week or two to
>>ensure the mix "melds" properly and will then bottle it. A taste of each
>>says this will be a good batch of hot sauce, not so hot you can't enjoy
>>it and mild enough you can taste the chiles.
>>
>>George
>
> HeyGeorge,
> I just tried to make some hot sauce with Jalapenos. Since this was an
> experiment (I've made some before but never 'fermented'), I chopped up about
> 1.5 pints of Jalapenos and layered them in a jar with kosher salt. After
> just a day or so, the full jar looked only about 2/3 full. But a week or so
> later, there was mold on top and when I stuck a spoon in to scrap it off, it
> was down in also. I tossed it all into the disposal.
>
> What went wrong? Too little salt? How much do you use? It was sitting in our
> pantry so it was dark and the jar ahd a rubber gasket on the lid. Any
> thoughts?
>
>
Happened to me a time or two. I usually get about a gallon of processed
chiles down and then put about 1/3 to 1/2 cup of pickling salt on them,
covering the entire exposed area. Then you need to keep them in a cool
area, preferably below 60F. I think the salt mines on Avery Island where
Tabasco keeps theirs is about 52F. That's the reason I do mine in the
winter here. I check them daily and scoop any mold off when spotted.
Most of the time I will then put about a half cup of 5% vinegar over the
mash and continue on. The best I've done was about 3 months on fermentation.

McIlhenny puts the mash in wooden barrels, bang up full, put the lid on
then layer the salt about 2 or 3 inches deep on top. the salt then forms
a hard crust that allows fermentation gases to escape but, supposedly,
keeps out the mold. Their mash ages for three years before being
converted into Tabasco sauce.

Final note: Ain't no easy way to keep the mold out, you need to check
daily if you're going for fermented mash. Lots of folks just make it
that day, whiz up the chiles, strain out the seeds and skins, turn it
into sauce right then and there. Doesn't have the body of flavor
fermented mash does but ain't bad. YMMV

George

In article >,
George Shirley > wrote:

> Happened to me a time or two. I usually get about a gallon of processed
> chiles down and then put about 1/3 to 1/2 cup of pickling salt on them,
> covering the entire exposed area. Then you need to keep them in a cool
> area, preferably below 60F. I think the salt mines on Avery Island where
> Tabasco keeps theirs is about 52F. That's the reason I do mine in the
> winter here. I check them daily and scoop any mold off when spotted.
> Most of the time I will then put about a half cup of 5% vinegar over the
> mash and continue on. The best I've done was about 3 months on fermentation.


After how long do you put in the vinegar? Up to three months?

--
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Scott wrote:

> In article >,
> George Shirley > wrote:
>
>
>>Happened to me a time or two. I usually get about a gallon of processed
>>chiles down and then put about 1/3 to 1/2 cup of pickling salt on them,
>>covering the entire exposed area. Then you need to keep them in a cool
>>area, preferably below 60F. I think the salt mines on Avery Island where
>>Tabasco keeps theirs is about 52F. That's the reason I do mine in the
>>winter here. I check them daily and scoop any mold off when spotted.
>>Most of the time I will then put about a half cup of 5% vinegar over the
>>mash and continue on. The best I've done was about 3 months on fermentation.
>
>
>
> After how long do you put in the vinegar? Up to three months?
>
That little bit of vinegar added while in the crock is to prevent mold
reoccuring. No more vinegar gets added until such time I whizz the mash
and then strain it. Then I put 40% vinegar by volume, ie 25.6 ounces
white vinegar to 64 ounces of liquid chile. Stir that 4 times a day for
at least a week and then bottle. the stirring helps to meld the vinegar
and chile liquids together. You still have to shake the bottle before
stirring as I don't pasteurize it. But, then, you have to do that with
Tabasco or Crystal sauces too.

George

In article >, George
Shirley > wrote:

> Ran the fermented chiles through the blender and then the food mill
> today. Three gallons of red and one gallon of yellow. I ended up with 96
> ounces of red pulp and juice and 64 ounces of the yellow.
>
> Sitting in their respective non-reactive pots and mixed with 40% white
> vinegar. Will get stirred four times a day for the next week or two to
> ensure the mix "melds" properly and will then bottle it. A taste of each
> says this will be a good batch of hot sauce, not so hot you can't enjoy
> it and mild enough you can taste the chiles.
>
> George
>

Mother Mary, George! What the hell kind of entry-prenoor are you? You
oughta be telling these fine people to send you an empty 5-10 ounce
bottle and $5 for return postage! You oughta come out at least $1.50
ahead on each one (use the box they sent *their* bottle in for the
return transaction). You can buy pepper seeds for next year's batch.
I've been collecting bottles for a while, Pal George. My good friend,
George. Father Confessor of the Holy Order of the Sacred Sisters of St.
Pectina of Jella.
-Mother Superior
(I'll be having the milder of the two, eh?)
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >, George Shirley
> wrote:

> Ask Barb Schaller about what she did with the bottle of hab sauce I sent
> her a few years back. Makes a man quietly proud to be able to help out
> in the cold north woods.
>
> George

Homemade chicken noodle soup. A few drops of the hot sauce and about 2
tsp. ketchup per bowl of soup. And I DON'T want to hear about the
ketchup in the chicken soup, OK? I grew up with it, I like it, and I
don't care what you think about it.

I'm not the hot freak many are. I'm on the last bottle of the stuff you
sent me in September 2001; bottled in May of 2001. If I'm not mistaken
(and I certainly could be), it was the batch BEFORE those two September
bottles that was SO fine!

It was -12 this morning when I woke up. Weloveithere, weloveithere,
weloveithere. (Did you see the recent pictures on my website?) I found
a real chicken in a butcher shop and made a vat of soup this afternoon.
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Bpyboy wrote:
> Do you have any recipe for a carrot base for hot sauce? I have had something
> similar that an old freind from jamaica made from peppers and carrots...
>
> Any thought on the matter? Thanks, John
>
> Just asking, I had a tremendous amount of peppers last year, and little to do
> with them.

Nope; sorry. But I bet if you had a recipe that was all peppers, you could
substitute an equal weight of carrots for most of the peppers -- especially
if you use habanero or scotch bonnet peppers.

Best regards,
Bob

Melba's Jammin' > wrote:

> I found
> a real chicken in a butcher shop and made a vat of soup this afternoon.

On rare occasions, the supermarkets will have a proper Empire brand Fowl
in their Kosher Frozen Food department. This isn't a Perdue Oven
Stuffer, this isn't something you can expect to be lovely and tender and
juicy and stuff... this is a bird who met her end after a noble career
of egg-laying. They are shrink-wrapped, frozen and in a box whose art
hasn't been redesigned in at least 20 years.

The only thing missing are the giblets, including the lovely ovarian
tubes full of baby eggs (I keep hearing about these, and will have to
raise my own katchkelech to experience it.)

These birds make the absolute best flavored chicken soup - but don't
expect tender chunks of meat. Eithe finely dice the leftover meat for
salads and whatnot, or just toss it. Tough as anything, but the flavor
can't be beat!

(When those show up, I buy all but one as a rule. I figure someone else
out there knows what to do with 'em, and why should I be greedy?)

Melba's Jammin' wrote:
> In article >, George
> Shirley > wrote:
>
>
>>Ran the fermented chiles through the blender and then the food mill
>>today. Three gallons of red and one gallon of yellow. I ended up with 96
>>ounces of red pulp and juice and 64 ounces of the yellow.
>>
>>Sitting in their respective non-reactive pots and mixed with 40% white
>>vinegar. Will get stirred four times a day for the next week or two to
>>ensure the mix "melds" properly and will then bottle it. A taste of each
>>says this will be a good batch of hot sauce, not so hot you can't enjoy
>>it and mild enough you can taste the chiles.
>>
>>George
>>
>
>
> Mother Mary, George! What the hell kind of entry-prenoor are you? You
> oughta be telling these fine people to send you an empty 5-10 ounce
> bottle and $5 for return postage! You oughta come out at least $1.50
> ahead on each one (use the box they sent *their* bottle in for the
> return transaction). You can buy pepper seeds for next year's batch.
> I've been collecting bottles for a while, Pal George. My good friend,
> George. Father Confessor of the Holy Order of the Sacred Sisters of St.
> Pectina of Jella.
> -Mother Superior
> (I'll be having the milder of the two, eh?)

I have to be careful with you, my DW is already jealous enough as it is.
Send bottles and I'll send some hot sauce and a couple of jars of this
and that as soon as the sauce is bottled. How's that for a deal? Someone
has to eat this stuff, no way Miz Anne (my DW) and I can eat 2 gallons
of sauce.

Oh, by the way, I'm the Father Inquisitor, not the Father Confessor.
Even my purity couldn't stand carrying the sins of the Sacred Sisters.
Besides that the Father Inquisitor gets to keep the whips, thumb screws,
and rack, and the whips. Oops, did I mention whips?<BSEG>

George

Melba's Jammin' wrote:

> In article >, George Shirley
> > wrote:
>
>
>>Ask Barb Schaller about what she did with the bottle of hab sauce I sent
>>her a few years back. Makes a man quietly proud to be able to help out
>>in the cold north woods.
>>
>>George
>
>
> Homemade chicken noodle soup. A few drops of the hot sauce and about 2
> tsp. ketchup per bowl of soup. And I DON'T want to hear about the
> ketchup in the chicken soup, OK? I grew up with it, I like it, and I
> don't care what you think about it.
>
> I'm not the hot freak many are. I'm on the last bottle of the stuff you
> sent me in September 2001; bottled in May of 2001. If I'm not mistaken
> (and I certainly could be), it was the batch BEFORE those two September
> bottles that was SO fine!
>
> It was -12 this morning when I woke up. Weloveithere, weloveithere,
> weloveithere. (Did you see the recent pictures on my website?) I found
> a real chicken in a butcher shop and made a vat of soup this afternoon.

It was 60F and muggy when I went to work at 0630. Headed back home at
0745 and it was raining heavily and it was about 45F and going to freeze
again by this weekend. Someone up north please close the south pasture
gate, I'm really tired of winter. Usually we're entering spring by
mid-February but doesn't seem as if it will be that way this year. Still
got that spare bedroom Barb, it ain't gonna reach -12 here with me
living here cause I'll move if it gets down below 25F.

George

"George Shirley" > wrote in message
...
> Scott wrote:
>
> > In article >,
> > George Shirley > wrote:
> >
> >
> >>Happened to me a time or two. I usually get about a gallon of processed
> >>chiles down and then put about 1/3 to 1/2 cup of pickling salt on them,
> >>covering the entire exposed area. Then you need to keep them in a cool
> >>area, preferably below 60F. I think the salt mines on Avery Island where
> >>Tabasco keeps theirs is about 52F. That's the reason I do mine in the
> >>winter here. I check them daily and scoop any mold off when spotted.
> >>Most of the time I will then put about a half cup of 5% vinegar over the
> >>mash and continue on. The best I've done was about 3 months on
fermentation.
> >
> >
> >
> > After how long do you put in the vinegar? Up to three months?
> >
> That little bit of vinegar added while in the crock is to prevent mold
> reoccuring. No more vinegar gets added until such time I whizz the mash
> and then strain it. Then I put 40% vinegar by volume, ie 25.6 ounces
> white vinegar to 64 ounces of liquid chile. Stir that 4 times a day for
> at least a week and then bottle. the stirring helps to meld the vinegar
> and chile liquids together. You still have to shake the bottle before
> stirring as I don't pasteurize it. But, then, you have to do that with
> Tabasco or Crystal sauces too.
>
> George
>
Thanks George. I've saved this and will use it this summer when I get a crop
of Jalapenos in or if I find a good sale in the store.