recipes for hot sauces this year. all of them are pH 3.25-3.5
2024_01 Ferment
Freeco Mild
5 cloves garlic
1 large yellow onion
501g Thunder Mountain Longhorn peppers
255g red pepper
3-4 weeks
35g sea salt
1 liter water
3-4 weeks
Add
1 qt brine
1 qt water
3 tsp XG
5 large
5 woozy
2024_02 – FERMENT
Beets Workin
First, the ferment:
380g onion
43g garlic
113g Purple Tiger x Jalapeño peppers
325g red beet
10g Pink Tiger peppers
24g dried Chipotle pepper
35g sea salt
1 liter water
3-4 weeks
Add:
2.5C brine
2.5C ACV
5C water
4 tsp XG
6 large
9 woozy
24_03 Fermented
F Standard
220g yellow onion
34g garlic
200g Aji Mango peppers
229g carrots
3-4 weeks
Add:
3C brine
3c water
3 tsp XG
5 large
4 woozy
24_04 Fermented
Ají Limón
207g yellow onion
40g garlic
200g yellow carrot
250g yellow peppers
249g Ají Limón peppers
3-4 weeks
Add:
usual stuff
9 large
5 woozy
24_05 Vinegar
Ají Limón
170g yellow onion
38g garlic
250g yellow carrot
1187g yellow pepper
557g Ají Limón peppers
8C water
8C white vinegar
6 tsp XG
5 large
17 woozy
2 Boston
2 mini
24_06 Fermented
F Standard
151g yellow onion
45g garlic
261g carrot
222g orange pepper
177g Ají Mango peppers
3-4 weeks
3C water
3C ACV
3 tsp XG
6 large
2 woozy
24_07 Vinegar
The Standard
475g carrots
600g orange peppers
361g yellow onion
26g garlic
499g Ají Mango Drop
8g Redgum Tigermamp x Chocolate Nagabrains
8C water
8C ACV
5 tsp XG
12 large
12 woozy
1 travel mini
24_08 Fermented
Ají Limón
261g white onion
33g garlic
476g yellow carrot
300g yellow pepper
660g Ají Limón peppers
3-4 weeks
Add:
4C brine
4C white vinegar
2tsp XG
24_09 Vinegar
Ají Limón
344g yellow onion
24g garlic
152g yellow carrots
373g yellow peppers
477g Ají Limón peppers
4C water
5C white vinegar
3tsp XG
7 large
4 woozy
24_10 mystery
Perps
212g Red Onion
23g garlic
244g Purple Carrots
193g Chocolate Roasting Pepper
150g Purple Tiger x Jalapeńo
34g Pink Tiger pepper
24_11 Ferment
337g Jolene’s Rustic Italian Roasting Pepper
334g Emerald Fire Jalapeńo
25g garlic
ferment for 5 months
TBD
24_12 Vinegar
Ají Limón
381g yellow onion
34g garlic
101g yellow carrots
601g yellow peppers
562g Ají Limón peppers
358g Ají Guyana
8C ACV
2C water
5tsp XG
14 large
4 woozy
1 boston
24_13 Vinegar
Ají Limón
213g White Onion
24g garlic
540g orange peppers
216g carrots
298g Ají Mango Drop peppers
4C ACV
4C water
4tsp XG
4 large
4 woozy
2 boston
24_14_S Ferment
FSZL
252g onion
26g garlic
250g red pepper
421g mixed chile peppers
1tbs Szechuan pepper corns
1 Pink Tiger pepper
ferment 3 months
Add:
3C brine
6C water
1.5C ACV
3tsp XG
3 large
9 woozy
1 boston