Once again I made up a batch of peppers to turn into fermented hot sauce. This batch is Tobasco pepper, Red Bell Peppers and Garlic. These 3 ingredients should make a well balanced and delicious sauce!
There are so many types of lids designed for fermenting at home. These that I'm using were given to me as a gift. Someday I'll be curious to use some of the different types to see how they compare. Here's an Amazon link to a wide variety of lids: http://amzn.to/2D9XEHS
The previous batch of Fermented Hot Sauce turned out so yummy. Here's the Steemit post about that batch.
What ingredients do you normally use for your fermented hot sauce?
This is something wonderful and exiting for me as I never ever tasted this sauce. I saw once on television that Tobasco pepper is one of the hottest chili, is it true?
I would love to have this homemade sauce. Thanks for sharing such a lovely stuff!
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Tobasco has some good heat and flavor. There are many peppers that are hotter. Personally, I don't like the super hots! The Peri-Peri pepper is similar in size and shape to the Tobasco with similar heat but a nicer flavor in my opinion. My garden just didn't produce any of those this year.
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Tweeting it out!
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Thank you :)
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Nice post
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I make my own version of Frank's Red Hot Sauce using cayenne and jalapeno peppers from the garden because my husband is addicted to it... but I have not fermented it; and I just started a little fermenting (wine and honey garlic) this past week.
I'll have to see if I can attempt this now too!
FERMENTING rules!!
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It just adds so much depth of flavor when fermented. I love it!
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Thank you for the link to your other post on how to make the fermented hot sauce. I'll be giving it a go at the end of the summer!
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You can do it! I can't wait to hear of your success :)
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Hey Blake, still waiting to do that unboxing video of your hot sauce. Did it get lost in the mail?!? :-D
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You just can't trust that postal service ;)
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HEY...wait a minute!!! They can't lose it if you never ship it!
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Nothing like home made tormented hot sauce. I use Habaneros, re pepper and garlic. I like mine a little hotter...
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yeah, yours would probably be too hot for me!
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You build up a tolerance over time. 20 years ago, you wouldn't even catch me eating a Jalapena.
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Just spotted this. mmmm
We have a few Carolina Reapers that I am sort of scared to eat lol
Will put in a hot sauce
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