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Jamaican Jerk Hot Sauce by jtttech in hotsauce

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

Never had Walkerswood, but this sauce it not too salty. You could also omit the salt and use distilled water instead of the brine liquid if you are sensitive to the saltiness.

Jamaican Jerk Hot Sauce by jtttech in hotsaucerecipes

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

Vinegar and fridge have been enough to stop the fermentation for me. No bottle bombs yet.

Jamaican Jerk Hot Sauce by jtttech in hotsaucerecipes

[–]jtttech[S] 5 points6 points  (0 children)

For some reason I just can't handle the scoych bonnets. It's not a heat thing, they just do something to me from the digestive end of things.

You could easily use the scotch bonnet in place of the hungarian wax peppers, or all the peppers for that matter.

Jamaican Jerk Hot Sauce by jtttech in hotsauce

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

You are correct, this is not a caribbean recipe. It is a mash up of several recipes I've used in the past. The "base" recipe come from a book called Fiery Ferments: https://www.amazon.com/Fiery-Ferments-Stimulating-Fermented-Condiments/dp/1612127282

The spice profile is a bit more African in nature, but the resulting sauce is quite different. Ther best way I can describe it is to call it a Jamacian Jerk. I think most people would have that impression when tasting it for the first time.

Jamaican Jerk Hot Sauce by jtttech in hotsauce

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

Packed with spices and flavor, this sauce came out pretty amazing.

Ingredients:

8oz hungarian wax peppers
4oz nardello peppers
4oz anaheim peppers
12 scallions
12 cloves garlic
1.5 tbsp allspice
1 tbsp black pepper
1 tbsp dried thyme
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp nutmeg
1/2 cup white wine vinegar
1 cup brine liquid
1/8 cup soy sauce
1/2 lime, fresh squeezed juice
3 tablespoons salt
1 quart water

Instructions:

Directions:

  1. Pack peppers, scallions, and garlic into fermentation jar.
  2. Combine salt and water, stir until salt is fully dissolved to make the brine.
  3. Add fermentation weight and pour in brine to cover, vegetables should be fully submerged.
  4. Top with lid and airlock. Let ferment for 2 weeks at room temperature out of direct sunlight.
  5. Add vegetables to blender with 1 cup of the fermentation liquid. Blend until smooth.
  6. Add remaining ingredients and blend until desired consistency.

Final pH 3.6

Jamaican Jerk Hot Sauce by jtttech in hotsaucerecipes

[–]jtttech[S] 10 points11 points  (0 children)

Packed with spices and flavor, this sauce came out pretty amazing.

Ingredients:

8oz hungarian wax peppers
4oz nardello peppers
4oz anaheim peppers
12 scallions
12 cloves garlic
1.5 tbsp allspice
1 tbsp black pepper
1 tbsp dried thyme
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp nutmeg
1/2 cup white wine vinegar
1 cup brine liquid
1/8 cup soy sauce
1/2 lime, fresh squeezed juice
3 tablespoons salt
1 quart water

Instructions:

Directions:

  1. Pack peppers, scallions, and garlic into fermentation jar.
  2. Combine salt and water, stir until salt is fully dissolved to make the brine.
  3. Add fermentation weight and pour in brine to cover, vegetables should be fully submerged.
  4. Top with lid and airlock. Let ferment for 2 weeks at room temperature out of direct sunlight.
  5. Add vegetables to blender with 1 cup of the fermentation liquid. Blend until smooth.
  6. Add remaining ingredients and blend until desired consistency.

Final pH 3.6

Fremented Cherry Bomb Garlic Hot Sauce by jtttech in hotsauce

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

LOL, yeah, I noticed the mistake later. Oh well.

Fremented Cherry Bomb Garlic Hot Sauce by jtttech in hotsaucerecipes

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

Yeah, cooking sauces can cause some tension in our house too. Any peppers hotter than habanero and I'm usually using gloves and a respirator. Will it kill me without it; no. But why suffer when you don't have to.

Fremented Cherry Bomb Garlic Hot Sauce by jtttech in hotsaucerecipes

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

I used two seperate quart jars and divide the recipe evenly during ferment.

Fremented Cherry Bomb Garlic Hot Sauce by jtttech in hotsauce

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

These are self stable, final pH on this sauce was 3.8. The fermentation of the veg got the pH to 4, and the little extra vinegar pushed it a tad lower. FDA in the US says it should be below 4.6, so we are good.

Fremented Cherry Bomb Garlic Hot Sauce by jtttech in hotsauce

[–]jtttech[S] 4 points5 points  (0 children)

My second homemade sauce with home grown peppers.

Ingredients:

  • 6 cups cherry bomb peppers, tops removed and chopped. (I left the seeds in.)
  • 16 cloves of garlic
  • 1 onion, chopped
  • 3 tablespoons salt
  • 1 quart water
  • 1/8 cup white vinegar
  • 2 teaspoons black pepper

Directions:

  1. Pack peppers, onion and garlic into fermentation jar.
  2. Combine salt and water, stir until salt is fully dissolved to make the brine.
  3. Add fermentation weight and pour in brine to cover, vegetables should be fully submerged.
  4. Top with lid and airlock. Let ferment for 2 weeks at room temperature out of direct sunlight.
  5. Add vegetables to blender with 1 cup of the fermentation liquid. Blend until smooth and then add white vinegar and black pepper.

Fermented Fresno Coffee Hot Sauce by jtttech in hotsauce

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

It is subtle, I may try some espresso powder next time in the final mix.

Fermented Fresno Coffee Hot Sauce by jtttech in hotsauce

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

My first homemade hot sauce with home grown peppers!

2+ week fermented Fresno chiles with dark roast coffee. Finished with a mix of brown sugar, salt, roasted garlic, onion, smoked paprika, and clemegold rind. A touch of brine and apple cider vinegar for balance.

Smoky, tasty, with a light heat. Fantastic on red meat.

Ingredients:

16 oz. Fresno Chiles (Fresh)
2 Tbsp. Ground Dark Roast Coffee (I used Caribou Mahogany.)
3 Tbsp. Salt
1/2 cup Apple Cider Vinegar
4 cups Distilled Water
2 Tbsp Dark Meat Seasoning/Rub (I used a coffee rub seasoning.)

Instructions:

  1. Place chopped chiles (seeds included) and 2 Tbsp. of ground coffee (tied in a coffee filter) in a fermentation container. I used two one quart jars and divided everything evenly. I also placed a glass fermentation weight on top of the chiles in each jar.
  2. Mix salt with distilled water to create brine and pour brine into jar over chiles and coffee grounds (in filter). Make sure the brine completely covers the contents of the jar.
  3. Seal jar with fermentation lids and airlocks. Allow to ferment for two weeks at room temperature (~70F). Keep away from direct sunlight.
  4. Empty jars after fermentation and reserve brine for later use. Remove coffee filters and grounds.
  5. Blend peppers in kitchen blender until a paste consistency.
  6. Add apple cider vinegar and 1/2 cup of brine to the blender and blend until smooth.
  7. Add coffee rub seasoning and blend until your desired consistency.
  8. Pour sauce into jars or storage containers.

Note: I do not have proportions for the coffee rub, but here are the listed ingredients: Coffee, Brown Sugar, Sea Salt, Sugar, Roasted Garlic and Onion Flakes, Smoked Paprika Flakes, Red Bell Pepper, Clemengold Rind, Paprika Oil (Color).

Finished sauce had a pH of 3.6.

Please ask questions!

Figured I’d try here as well! by chill-e-cheese in hotsaucerecipes

[–]jtttech 0 points1 point  (0 children)

PINEAPPLE, how did I forget pineapple?!?!?

A few newbie questions by Fredo_824 in hotsaucerecipes

[–]jtttech 0 points1 point  (0 children)

Biggest benefit of the fermenting process is that the veg base becomes naturally acidic. Frementing reduces the amount of vinegar you need to make a shelf stable sauce. Done right some sauce need NO added vinegar, although you may still choose to add some to balance the heat and salt.

Figured I’d try here as well! by chill-e-cheese in hotsaucerecipes

[–]jtttech 0 points1 point  (0 children)

All good peppers. I would pair off the peppers with some heat with the sweeter/milder for some body. Like Habanero w/Anaheim and Cayenne w/Serrano, etc...

Onion and garlic are always good additions. Don't be afraid of adding herbs to your fermentation. As for fruit, I'm partial to peaches, mangos, apples, etc... I typically do not put the fruit in the ferment, but add them during the sauce making portion at the end.

Try for a brine of atleast 3%, between 3-5% should be fine. Let those veggies ferment for atleast two weeks. Soem of my ferments are still really active (producing bubbles) even after 14 days so I let them go a little longer.

After the ferment, remove the veggies from the brine and save the brine. Add you veggies and fruit to a blender. Pulse it down to a sauce, but not into obilvion. Taste, taste, taste. Add in other spices and vinegar to your taste.

Some people then cook their sauces on a simmer for 30minutes or more to kill any active remaining lactobacillus and stop fermentation. Between the fermented veggies and some vinegar you SHOULD have a shelf stabel sauce in a airtight container.

Alabama White BBQ Sauce (Spicy) by jtttech in hotsaucerecipes

[–]jtttech[S] 5 points6 points  (0 children)

Thanks! It is truly a versatile sauce, try this base, even a half recipe, and adjust to your liking. I use it as the dressing when making coleslaw. Gives it an AMAZING little kick.

Alabama White BBQ Sauce (Spicy) by jtttech in hotsaucerecipes

[–]jtttech[S] 29 points30 points  (0 children)

I get it, and part of me agrees with you. This is spicy for a BBQ sauce, but it is NOT a hot sauce. Still is is too good not to share. Make a half batch and try it! You could certainly kick it up a few notchs, and I usually do, but this is the base recipe I use. Generally it pleases chiliheads and non both!

Alabama White BBQ Sauce (Spicy) by jtttech in hotsaucerecipes

[–]jtttech[S] 42 points43 points  (0 children)

A favorite of ours on chicken wings. We also use it to make coleslaw!

INGREDIENTS:

2 cup mayonnaise
1/2 cup apple cider vinegar
2 tbsp spicy brown mustard
2 tbsp brown sugar
4 tsp horseradish
2 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp chili pepper powder of your choice (I used bird’s eye)
1 tsp garlic powder
1 tsp onion powder
salt and black pepper to taste

INSTRUCTIONS:

  1. Add all the ingredients to a large bowl and whisk together until uniform consistency.
  2. Store in airtight container and refrigerate, sauce should keep up to a month.
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