Hot peppers

[rydesteel]

Picked up a Fatalli Plant this spring supposed Scotch Bonnet/Habenero heat level, I'll definitely use gloves to mess with them just moving leaves around and making sure the peppers are hanging good feels like I rubbed a mild Bengay on my fingers. I've read about fermenting the peppers for sauce and would like to try that since I've got a LOT of peppers this year. Here's a look at them and one of these peppers is not like the other :>).


My Thai Birds Eye Peppers a different heat in a bite sized (well for me) morsel :>) This plant has lots of fruit and it all comes ripe at once, probably under 100K Scoville but a really clean heat.

[rwsaunders]

Looking good Frank...mine were started late and they just started to bud. The sun is certainly helping things move along.

[rydesteel]

Started my first ferment. Put it in the basement where it's cooler now we wait for while and see what it tastes like. There are 10 Fatalli's, a couple dozen of my red sort of hot peppers, a bunch of assorted sweet peppers, pineapple, red onion, ginger, and fresh turmeric. I'm hoping for some heat balanced with some sweetness. Time will tell, Jess made a cooked salsa with mango that was tasty after she borrowed the first few ripe peppers, she did share though :>).

[rwsaunders]

Booyah!

[COVRTDESIGN]

I assume that you guys watch Hot Ones on Youtube if you are this into peppers? Watch the episodes with him and Chili Clause. I can't do hot food anymore, but I can live through them.

[vertical_doug]

I don't know how that is even possible. I like spicy, but that is insane.

I am pretty confident if anyone on the forum sliced a carolina reaper or trinadad scorpion pepper with a knife, then use the knife to slice some hard cheese.
When you eat the cheese, you'll find it too spicy..

[rydesteel]

I can eat Habanero/Scotch Bonnet level of heat but the Scorpions and Reapers are way beyond that.

[rwsaunders]

I tasted a small slice of a 7 Pot Jonah once and that was enough for me...burned like hell just touching the inside of my lip. They are fun to grow though and to watch my sons make Buffalo Ranch wing dip for football games and parties. They really have to tone it down even for their Sriracha Sauce chugging friends.

[rydesteel]

When I ate peppers daily I had quite a tolerance for the heat. My Dentist once had his intern come in to look at the inside of cheek they thought I had chemical burns :>). Then they wanted to know just how hot the peppers were.

[rydesteel]

Made a couple sauces yesterday, first was a straight Mango Fatalli pepper Sauce with 5 peppers, carrot, onion, garlic, lime and vinegar, added a touch of sugar to even it out. Turned out well, good fruit flavor and plenty of heat.




The second Sauce is a beast! Pineapple and Mango, Fatalli's, Birds Eye, and Superhots, and just a pinch of sugar. My lips were instantly numb, still good fruity flavor but a totally different heat profile.

[rwsaunders]

Lots of progress over the past three weeks.

[mnoble485]

^^^
Pure evil.

Mike

[rwsaunders]

My Mother whipped up a few pepper masks for my one son and I...

[skiezo]

I’m going to explore making a fermented pepper sauce with these bad boys and I will blend them with a variety of more subtle varieties in order to tone things down a bit if possible. Does anybody have any tips or recipes to share? The sauce would be used for chicken tenders, dip, etc. Thanks

How to Make Fermented Hot Sauce - Nourished Kitchen

Here is one that I get at the El Salvadorian restaurant. This is one I will be making soon
https://www.feastingathome.com/ferme...and-delicious/
Also gonna make a batch of this slaw
https://www.feastingathome.com/curti...vadorian-slaw/

[rwsaunders]

A riding bud gave me a few tomatoes and these peppers this morning and neither of us knows what they are. He grew them from plantings that a friend gave him and he said that he thinks that they are “Italian”, whatever that means. Any ideas?

[rydesteel]

Made a new Friend tonight...I think :>). On our walk in the morning a neighbor a few blocks over has about 30 Pepper plants. We've chatted a few times and he makes a dust/pepper shake with them. I had an abundance of Fatalli's so I took 15-20 down to him. He came by tonight with a gift... I think. Told me to make sure I have my glasses on when I shake the powder out. I let him know I'd bring some more Fatalli's by and he let me know the Reapers weren't quite ready but he'd drop a few off when they were. Wow I hope i live through this. :>)

[skiezo]

Do you de-seed the peppers before the ferment? How about strain after the blender? I have a variety of peppers I will be using and will be starting this weekend.

[rydesteel]

Do you de-seed the peppers before the ferment? How about strain after the blender? I have a variety of peppers I will be using and will be starting this weekend.

Sunday will be 6 weeks and it's starting to develop a nice funk for lack of a better word, and I'll make it into sauce then. I seeded most of the peppers and will decide on the straining after I put it in the blender. When I made the Mango sauce I put it in the blender and then kept at with my stick blender till it was fairly smooth. One thing I learned was it will settle and reduce so start packing it in early, I waited till the jar was full and couldn't work it down as much as I should have. I'll put down a few pics after it's done and give a taste report looking forward to seeing what it turns out like.

[rwsaunders]

[rwsaunders]

Good harvest tonight...Frank, do you need any?