Also don't bother looking up the company, I just like making labels for the friends/family I give these to. I already have a well known food brand amount friends but still no solid labels on jars... really want a proper solution where I can print at home. Once you master the process, which is actually quite simple, it’s easy to adapt the recipe with a variety of ingredients. Any chance the Brushy Creek is a reference the one near Austin? Press J to jump to the feed. Maybe some ginger or lemon in there too? But you can ferment it for however long you like. Stolen from https://youtu.be/Kit5WtVH5ZE?t=146. Dedicated subreddit for all varieties of hot sauce recipes. Place a weight over the chiles and garlic so they remain submerged beneath the brine. The Reaper fumes are real, so be very careful not to come in contact with them. Basic fermented hot sauce recipe. Now that you are familiar with how to measure their level of heat, let’s go ahead and make the hottest hot sauce there is: the Carolina Reaper sauce. Came out better than expected. After 5-7 days, strain the brine, saving it. Simmered that for 10-15 min and blended again. Here’s the basic recipe for traditional fermented hot sauce. I use it mainly on hamburgers and Wraps. The Reaper fumes are real, so be very careful not to come in contact with them. When the peppers have fermented for the desired length of time, it is time to turn them into sauce! The thing I like most about hot sauce recipes is that you can play with the ingredients, adding, removing, or substituting peppers to your liking. The Carolina Reaper Sauce Recipe. Just kidding, it’s a hot sauce recipe that uses the sweetness from the banana and the heat from the Carolina Reaper pepper! Here's my recipe: 12 sweet peppers. Got a picture of the finished sauce? Came out better than expected. https://nourishedkitchen.com/fermented-hot-chili-sauce-recipe Then I blended it up with about a cup of the brine and a cup of apple cider vinegar. Looks like you're using new Reddit on an old browser. (half an onion, but I discarded it after fermentation because of another hot sauce I ruined by adding too much onion), At the brine: The brine I used was one cup of purified water, with half a table spoon of salt. all fermented in a 3% brine for 2 weeks. More posts from the hotsaucerecipes community. My blind ass thought the first pic was some strawberries and pecans. The Carolina Reaper Sauce Recipe. Then I blended it up with about a cup of the brine and a cup of apple cider vinegar. I will try this, thanks! The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. I recommend the plastic, school … Ingredients: 16 Trinidad Scorpion (Red and purple) 8 Ghost peppers. 6 carolina reapers. Simmered that for 10-15 min and blended again. Heat your oven to 400 degrees. A friend is sending me some reapers. This is the hottest banana you’l ever taste! Now that you are familiar with how to measure their level of heat, let’s go ahead and make the hottest hot sauce there is: the Carolina Reaper sauce. Dedicated subreddit for all varieties of hot sauce recipes. all fermented in a 3% brine for 2 weeks. 8 garlic cloves. Seal the jar … Add 1 cup of the brine and blend until smooth as smooth as possible. Came out better than expected. Do the blueberries retian much of their flavour after fermentation? 6 carolina reapers. https://www.fermentedfoodlab.com/easy-lacto-fermented-hot-sauce This recipe is based on quite a few blueberry recipes on this subreddit. 3 pair gloves. It’s fermented using lakto bacteria. After fermentation, I added regular vinegar till it had reached the desired consistency, about a few hundred ML. Many people experiment with different types of peppers, vinegars, vegetables, fruits, herbs, or … Tried mango in a ferment and couldn't really taste it in with the other ingredients, keen to know how they get on! This is one of my favourite hot sauces, mainly due to the mix of peppers, it burns your tongue on so many different ways. The result was a thick and extremely hot sauce with a hint of sweetness. The thing I like most about hot sauce recipes is that you can play with the ingredients, adding, removing, or substituting peppers to your liking. Lol just red the last sentence after typing to google that company. This recipe is based on quite a few blueberry recipes on this subreddit. Place the fermented peppers, onions, garlic and carrot into a blender. https://ramshacklepantry.com/carolina-reaper-hot-sauce-recipe 1 sweet onion. 5 Caronlina Reapers. It's spicy, but I think the fermentation mellowed it to more of a habanero sauce level. It's spicy, but I think the fermentation mellowed it to more of a habanero sauce level. Can you describe the label making process please? 8 garlic cloves. Simmered that for 10-15 min and blended again. Equipment: A cooking space with ventilation, preferably an open window! Then I blended it up with about a cup of the brine and a cup of apple cider vinegar. More posts from the hotsaucerecipes community. Press question mark to learn the rest of the keyboard shortcuts. Set the Carolina Reaper peppers, garlic and onion on a baking sheet … Press question mark to learn the rest of the keyboard shortcuts. I’m thinking of doing a habanero blueberry here soon. Equipment: A cooking space with ventilation, preferably an open window! I fermented it for about 2-3 weeks. Add the vinegar if using, (and sugar if you prefer a sweeter hot sauce … , it is time to turn them into sauce I blended it up with about a cup of apple vinegar... 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