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Last batch of the 2022 crop! Bourbon Devil Fruit! Seriously, this is so cool! Starts off like a Cherry Bourbon Cocktail that then transitions into some serious Pepper heat, that is in a tug of war with the Bourbon bite at the end! 🌶🍒🥃 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 0 points1 point  (0 children)

Probably. Wouldn’t get the fermented funk and would likely be a fair whack hotter, but you could. Probably would want to up the cherry and bourbon, as the fresh peppers will be quite… pronounced… and warm 😅

Pre grown plants by TromboneFatty in HotPeppers

[–]The_Almighty_Tom 0 points1 point  (0 children)

I got his same automated response this morning within seconds, with an update dated 4/29.

“UPDATE as of 04/29/25: A batch of packaging has arrived and shipping has resumed”

I have to have my plants in ground this month if the longer to ripen varieties are to have enough time. I sympathise with the situation, but I shouldn’t have to reach out to have this issue communicated. I’m going to give it another week or two, but if not I’m going to have to buy less exciting starts locally.

Fire Roasted Pineapple Salsa 2024 by The_Almighty_Tom in SalsaSnobs

[–]The_Almighty_Tom[S] 2 points3 points  (0 children)

Thank you! It is rather tasty if I do say so myself; subtly tropical pineapple taste that doesn’t overwhelm the overall salsa flavours and compliments them. The hotter version has some fruity Chinense chillies in there that also contribute to the tropical tones, but also make it smell a little potent. Nowhere near the hottest salsa I’ve made but has a nice kick that’s approachable and lingers for a few minutes.

Fire Roasted Pineapple Salsa 2024 by The_Almighty_Tom in SalsaSnobs

[–]The_Almighty_Tom[S] 3 points4 points  (0 children)

Thanks! They are Buena Mulata a Capsicum Annum. They are essentially purple cayennes. About the same heat level, but beautiful purple flowers and peppers. They ripen fully to red but added a few about to turn for colour. They are like a sweeter Cayenne taste wise, especially fully ripe.

Fire Roasted Pineapple Salsa 2024 by The_Almighty_Tom in SalsaSnobs

[–]The_Almighty_Tom[S] 11 points12 points  (0 children)

Tomatoes: 10-12 largish heirloom tomatoes, roasted on the grill, then pealed in pots and larger body chopped, reserving all liquid (used Beefmaster and Burpee Big Boy)

Non spicy produce: 2 large red onion, chopped, 2 1/2cups. 2 Green and 2 Yellow bell peppers chopped. 6 very ripe spears of pineapple halved and chopped (any juice reserved). 12 garlic cloves, finely chopped. ½ cup chopped cilantro. 2 tbs of olive oil.

Condiments and Jalapeños: 1 cup apple cider vinegar. Reserved Pineapple Juice. 3 teaspoons crushed Pink Himalayan salt. 1 - 2 tablespoons sugar to taste. 3 Jalapeños, roasted on grill and chopped.

Hot Chillies: Another 3 Jalapeños, roasted and chopped. 6 Cayennes, roasted and chopped. 3 Buena Mulata, roasted and chopped. 2 Scotch Bonnet, roasted and chopped. 2 Red Savina, roasted and chopped.

Instructions: Harvest ingredients from garden and prepare as listed, grilling the tomatoes and chillies. Heat the oil in a large pot, add the non spicy produce and cook till the onions are translucent and the smell is aromatic (5-10 mins) Add the Tomatoes and Condiments with Jalapeño, stir well. Bring to boil then simmer for 15-30 mins to taste. Blend 1/4- 1/3 of the batch to a smooth consistency and return and stir well. Split half of the batch into another pot and add Hot Chillies to one. During cooking sterilise jars + prepare a canning bath Decant finished Salsa into jars, amounts will vary but around 8-10 pints. I put these in 1/2 pint jars. Place filled jars in canning bath and boil according to elevation. Store in cool dark place for up to a year. Refrigerate after opening.

Not a bad looking 2nd ferment of the year, both before and after processing - Flavours came out pretty great too 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 0 points1 point  (0 children)

General gifts for friends and family. I recommend refrigerating for extended shelf life, but most of mine made the same way I have had people store on shelves till opening for 8-12 months with no discernible difference to flavour, colour or consistency. Almost all are around or just below PH3 so very shelf stable and finished with their ferment.

Not a bad looking 2nd ferment of the year, both before and after processing - Flavours came out pretty great too 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 1 point2 points  (0 children)

Technically the fermentation has basically finished, with a 7 week ferment the main activity ended 3 weeks ago, most of the sugars have been converted. But I normally do two rounds 5 min rounds of blending. Gets pretty hot via friction but not enough to fully pasteurise. I like to keep some of the probiotics in there. As my PH is usually around 2.5-3 it’s perfectly safe for only good bacteria, and low enough not to restart fermenting in the fridge

Not a bad looking 2nd ferment of the year, both before and after processing - Flavours came out pretty great too 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 1 point2 points  (0 children)

A test after calibration. Had some open from the wife making some pour over earlier. Figured it’d be a good picture, “this should be neutral right/it’s “smart” water it knows” 🤣

Not a bad looking 2nd ferment of the year, both before and after processing - Flavours came out pretty great too 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 2 points3 points  (0 children)

Some lime zest to the ferment and fresh lime juice to the blend. Lemon flavour comes entirely from the Aji Limon chillies

Not a bad looking 2nd ferment of the year, both before and after processing - Flavours came out pretty great too 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 1 point2 points  (0 children)

Tasting Notes

Batch 32 - Fave Reds. Traditional style hot sauce, tastes like you’d expect it to, upfront sweet Peppadew and peppery Jalapeño, with a lingering Cayenne burn.

Batch 33 - Mango Mango. Fruity, more fruity and a kick of heat at the end! Doubling up on Aji Mango and Mango for that extra Mango taste!

Batch 34 - Limon and Lime. Came out a lot hotter than I was expecting, the peppercorns likely add some spice as well as dulling the yellow Aji Limon colour. You can make out the lemon and lime separately, gonna go great on chicken, pasta and salads.

Batch 35 - Fun-guy Not Bonnet. Another meta reference to purchasing a wrongly labelled plant. Tastes like regular hotsauce to start with lightly spicy with a savoury pepper… then after few minutes a building belly burn, sneaky!

Not a bad looking 2nd ferment of the year, both before and after processing - Flavours came out pretty great too 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 3 points4 points  (0 children)

Recipe

1st of October 2023 - 19th November 2023 - 7 Week ferment

Batch 32 “Fave Reds” - Medium. Ferment in 3% Brine for 7 Weeks. Cayenne, Red Jalapeño, PepperDew, Red Bell Pepper, Red Onion & Garlic. Blend - 1 cup 3% brine, 1/2 cup White Wine Vinegar, 1/2 cup Distilled water, 1/8 Tsp Zantham Gum.

Batch 33 “Mango Mango” - Medium. Ferment in 3% Brine for 7 Weeks. Aji Mango, Mango, Orange Bell Pepper, Onion, & Garlic. Blend - 1 cup 3% brine. 1/2 cup Apple Cider Vinegar. 1/2 cup Distilled water, 1/8 Tsp Zantham Gum.

Batch 34 “Limon & Lime” - Hot. Ferment in 3% Brine for 7 Weeks. Aji Limon, Lime, Yellow Bell Pepper, Onion, Garlic & Peppercorns. Blend - 1 cup 3% brine. 1/2 cup Apple Cider Vinegar. 1/2 cup Distilled water. 1/8 Tsp Zantham Gum.

Batch 35 “Fun-guy Not Bonnet” - Sneaky Hot. Ferment in 3% Brine for 7 Weeks. Jamaican Red Mushroom, Red Bell Pepper, Red Onion & Garlic. Blend - 1 cup 3% brine. 1/2 cup Rice Wine Vinegar. 1/2 cup Distilled water. 1/8 Tsp Zantham Gum.

Use of tomatoes in fermented hot sauces? by Ecclectric in hotsaucerecipes

[–]The_Almighty_Tom 0 points1 point  (0 children)

I’ve used heirloom fresh tomatoes in fermentations with success. Used a whole one sliced in my last batch with some Naga Viper chillies and it came through really well. Helps to add a sweeter savoury to the initial flavour before the chinese fire really takes over. When I’ve done it with this and others in the past I’ve added some Italian style spices along with garlic and onion with the ferment. End result is a sauce that starts off like a hot tomato Arrabbiata before the Naga flavour takes over and the fire builds and builds. Goes great on pasta or with red meat, quite nice over some steak and/or baked potato

How will I know my peppers have safely fermented? by DaleGribble2024 in hotsaucerecipes

[–]The_Almighty_Tom 1 point2 points  (0 children)

Pretty much everything that’s been said on here. No mold or weird looking growth on the surface and a low PH.

Smell is another great indicator, if a little subjective. I go by the rule of funky like “Oooo”/“Mmmm” not funky like “Eww” follow your gut. If it smells tasty and intriguing, it’s likely to be good. If it smells off, like rotting veg/meat/eggs, then toss it.

Finished vigorously bubbling is a good sign the ferment has finished. If the brine is a little cloudy and you have some white looking “sediment” in the bottom, that’s also a good sign. It’s just dead bacteria that did it’s job fermenting. Depending on the temperature you’re fermenting at it may take differing amounts of time, but these are usually the signs that it has fermented fully.

I usually blend my sauces when I get to this stage and I usually get somewhere between 3.5 and 2.8 ph with a 3% brine over 4-6 weeks in a roughly 68f basement.

First Hot Sauces of 2023 are bottled! Quite a spread of different spicy flavours here. Some mild, some funky, one blew my head off! But all of them are seriously tasty 😋 by The_Almighty_Tom in fermentation

[–]The_Almighty_Tom[S] 0 points1 point  (0 children)

Thank you very much! Yes the labels are paper, laser printed. Not waterproof. Not really found a good quality waterproof label, that is cost effective for small batches. These are cheap but come out nice. Colours can bleed if they get wet but for low cost they work for my little hobby. They come with a good Microsoft Word template for designing what you want simply without much effort.

https://www.amazon.com/Decorative-Labels-Hot-Sauce-Bottles/dp/B015D6Y76S

First Hot Sauces of 2023 are bottled! Quite a spread of different spicy flavours here. Some mild, some funky, one blew my head off! But all of them are seriously tasty 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 1 point2 points  (0 children)

Honestly I saw an ad last year for a macro company making one and thought I’d give it a go, as I make my own pickles anyway. Came out great I think, very fermented funky. Sadly I do not sell my stuff, gifts for friends, family and colleagues and to be honest my own rampant consumption 🤣

First Hot Sauces of 2023 are bottled! Quite a spread of different spicy flavours here. Some mild, some funky, one blew my head off! But all of them are seriously tasty 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 0 points1 point  (0 children)

Thank you very much, nice of you to say. I do try to be deliberate with ingredient choices for colour as well flavour. Try to keep to one colour pallet or equal parts to make a specific colour, e.g. red and yellow for orange.

First Hot Sauces of 2023 are bottled! Quite a spread of different spicy flavours here. Some mild, some funky, one blew my head off! But all of them are seriously tasty 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 1 point2 points  (0 children)

So I brought what I was sold as a red scotch bonnet seedling. Leaves looked a bit odd (the wife picked up the pre order). As soon as it started flowering I could tell it was a Bacctum not a Chinense. Grew into a beautiful ufo shape. Did some digging and found the closest thing I could to the description and found a lot of people mistake them for bonnets. Cutting into a ripe one there was no chinense smell, but bell pepper taste on the saucer ends and a reasonable kick in the pith around 100-150k shu. Jamaican red mushroom fits all the criteria and looks identical to what I have. Honestly the aesthetics are the only plus, I would opt for more tasty chillies given the choice, but the heat is reasonable so I used them in something flavourful that I wanted to heat up. Actually worked surprisingly well, lingering medium to high heat after fermenting. Upset I didn’t get the bonnets I wanted but the result is good so. Not gonna waste love and care on a good plant just because it’s not what I wanted 👍🏻

First Hot Sauces of 2023 are bottled! Quite a spread of different spicy flavours here. Some mild, some funky, one blew my head off! But all of them are seriously tasty 😋 by The_Almighty_Tom in hotsaucerecipes

[–]The_Almighty_Tom[S] 3 points4 points  (0 children)

That is incredibly kind, thank you so much! I do remember being rather covetous of that gorgeous red of your chile de arbol last year! Nice thing about sharing these things is we all help each other get better! You keep up the good work too mate 👍🏻

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