Didn't plan to do this so I didn't select any certain peppers.

I usually grow about 4 plants each of Bell peppers, mild banana peppers, and Jalapenos. In a normal growing season these will produce piles of peppers. What I usually do is just chop them up; sauté them all together and then freeze them in sandwich bags. Then I use them in almost everything (scrambled eggs, spaghetti sauce, chili, meatloaf, mixed into my hamburgers, pizza topping, grilled over steaks, etc)

This year my crop was a disaster. First of all the plants were not what they were supposed to be. Then we had a terrible growing season. I got nothing from my bell peppers a few mild banana peppers, and a small pile of what look like white Jalapenos. I didn't know what to do with them until I was talking to a friend that told me about making his own hot sauce.

So I chopped up my peppers (plus a pack of what I believe are large Anaheim peppers that were reduced to just a dollar) and I have them fermenting in a brine (salt water). I left in most of the seeds because I was not using really hot peppers. The seeds are what add most of the heat.

You do not have to ferment the peppers. I don't believe fermenting makes the sauce any hotter. It just breaks down the sugars and makes the sauce more acidic. But I added molasses to the brine for even more flavor. I am a huge fan of garlic. But I will add the garlic after the peppers are fermented.

Fermentation requires a away to let out the carbon dioxide gas which is produced without letting in air. I know people who make home made wine and they use a "bubbler" to cap their fermentation vessel. It works just like the "S" shaped trap under your sink. The CO2 gas bubbles through the water. You can also by Mason jor lids that have one-way air valves.

What I did was fill up a couple of half gallon pitchers. I left a couple of inches at the top. The as a seal I used a sandwich bag full of water. It forms a seal that will allow the CO2 to bubble out around the edges without letting any air back in.

I will let them ferment for about 3 weeks.

quote Originally posted by BingB: Didn't plan to do this so I didn't select any certain peppers. I usually grow about 4 plants each of Bell peppers, mild banana peppers, and Jalapenos. I got nothing from my bell peppers a few mild banana peppers, and a small pile of what look like white Jalapenos. I didn't know what to do with them until I was talking to a friend that told me about making his own hot sauce.

I knew it. Your from New York City. Try those peppers in hot sauce in Texas and we will get a rope.



You do not have to ferment hot sauce.

You do not have to ferment hot pepper for sauces. Instead, cook out the sauce and add red wine vinegar to lower the pH to that desired range and flavor we all expect from a sauce

There are both advantages and disadvantages with and without fermentation.

I prefer the no fermentation method as it is faster and delivers a great result.

Fermenting the sauce means leaving the container at room temperature for days, weeks, and even months. And you have no idea about the result while the sauce is fermenting.

I prefer the instant feedback and much faster result of the no fermentation method where we add vinegar and cook the sauce.

quote Originally posted by cliffw: I knew it. Your from New York City. Try those peppers in hot sauce in Texas and we will get a rope.

I would not have selected these for hot sauce either. I won't go Carolina Reaper crazy or anything like that but next year I will grow some hotter types if I plan on making more sauce. Probably habanero. They have some flavor in addition to just heat.

I may also agree that the fermentation is too much trouble.

I also like a roasted pepper flavor so I might try growing some poblanos and making some sort of Chipotle sauce.

[This message has been edited by BingB (edited 09-03-2024).]

quote Originally posted by cliffw: I knew it. Your from New York City. Try those peppers in hot sauce in Texas and we will get a rope.

I make a great Pico de Gallo with poblano, cucumber, onion and cilantro.

It is perfect for mesquite grilled fish.

I don't make "hot sauce" because I can buy better.

Who likes ceviche? Years ago, I found a surprisingly authentic recipe in the Fanny Farmer Cookbook. I have made it many times y sabe igual que la playa.

Just add food.

From my refrigerator: