Chilli world

ruby fruit

ruby fruit

Well-Known Member
Vnsmkr said:
I burned the 1 Bhut Jolokia I had to the ground. Feed must have been a little hot, though it didnt phase rest of the garden. I think when I get setup with the new gig I am first going to get materials for my cannabis, but the next project will be chilis
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We all like our weed but chillis are so addictive to grow from start to finish
I think ill have the patience to learn bonsai over a couple years ...maybe lol wife says the only time im patient is when im doing something with plants
 
WV: Jetson

WV: Jetson

Well-Known Member
My pepper sauce crashed and has been composted... I was getting a white mold (which I was warned about) I would remove, it would be back the next day. This went on for about a week and it started smelling not attractive. I'm going to try again, this time with (if necessary) an added brine, and maybe weighing it down to keep the pulp submerged...
 
Vnsmkr

Vnsmkr

Well-Known Member
WV: Jetson said:
My pepper sauce crashed and has been composted... I was getting a white mold (which I was warned about) I would remove, it would be back the next day. This went on for about a week and it started smelling not attractive. I'm going to try again, this time with (if necessary) an added brine, and maybe weighing it down to keep the pulp submerged...
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What are they doing in the recipe you didnt do? Not familiar with that one. Its fermented?
 
M

mushroom head

Well-Known Member
WV: Jetson said:
My pepper sauce crashed and has been composted... I was getting a white mold (which I was warned about) I would remove, it would be back the next day. This went on for about a week and it started smelling not attractive. I'm going to try again, this time with (if necessary) an added brine, and maybe weighing it down to keep the pulp submerged...
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I tried and failed as well :( same thing that happened to you.

@Vnsmkr lots of the big companies ferment their hot sauces, seen it on the boob years ago
 
Vnsmkr

Vnsmkr

Well-Known Member
After reading on those few pages got me wanting to make some chili sauce! Looks like some good stuff. Yeah I imagine most chili sauces which are bottled up are fermented to a degree
 
Larry {the} Gardener

Larry {the} Gardener

Well-Known Member
I've never tried the fermented kind. What we do is keep the peppers whole if they will fit in the bottle, slice them in half if they wont, then fill bottles with boiling vinegar. My Mamma likes to add sugar to hers, but then she uses mostly sweet peppers with just a few hot ones for flavor.

In the south, you can't eat greens or peas without hot sauce. I'm out of the one I was using, and haven't made any yet this year. The wife has done some pickled Jalapenos, so I'm using the sauce off those for hot sauce right now.
 
Vnsmkr

Vnsmkr

Well-Known Member
Larry {the} Gardener said:
I've never tried the fermented kind. What we do is keep the peppers whole if they will fit in the bottle, slice them in half if they wont, then fill bottles with boiling vinegar. My Mamma likes to add sugar to hers, but then she uses mostly sweet peppers with just a few hot ones for flavor.

In the south, you can't eat greens or peas without hot sauce. I'm out of the one I was using, and haven't made any yet this year. The wife has done some pickled Jalapenos, so I'm using the sauce off those for hot sauce right now.
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Thats easy, I like that
 
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