{"id":89,"date":"2022-10-06T00:24:42","date_gmt":"2022-10-06T00:24:42","guid":{"rendered":"https:\/\/elgolpe.weismiller.net\/?p=89"},"modified":"2024-05-28T01:53:18","modified_gmt":"2024-05-28T01:53:18","slug":"2022-hot-sauces","status":"publish","type":"post","link":"https:\/\/elgolpe.weismiller.net\/?p=89","title":{"rendered":"2022 Hot Sauces"},"content":{"rendered":"\n

In addition to the standard vinegar-based sauces, this year I experimented for the first time with Fermented Hot Sauces<\/em>. Small batches, we’ll call them artisanal. In general, Ferments are in the short, stout bottles \u2013 Cooked sauces are in the square and traditional woozy bottles. “They<\/em>” claim that the fermentation process makes the flavor more sophisticated or blended (makes sense since it sits for 2+ weeks), also some probiotic claims, likely minimal since the last step is to cook it to stop the fermentation process. They do achieve a shelf-stable pH without the need for vinegar, which opens up options for flavors.<\/strong> <\/p>\n\n\n\n

The Labels ….? What’s the deal with them? Background on this post<\/a><\/p>\n\n\n\n

Recipes below<\/strong> \u2013 look for batch number on bottle in format [year<\/em><\/strong>]_[batch<\/strong><\/em>]

Looking for your best feedback on heat, flavor, etc.
*new*<\/strong> Feedback form: <\/mark>el golpe avisa feedback form<\/a><\/p>\n\n\n\n

2022_00<\/strong> – FERMENT<\/strong>
Beets Workin<\/em><\/strong>
<\/mark>First fermentation!

First, the ferment:
4 Death Spiral
2 Lg Red Beets
1\/2 Lg Yellow Onion
3 cloves Garlic
1 QT Distilled Water
3 Tbsp Sea Salt
Cabbage Leaf

Fermented for 2 weeks

drained the brine
blended the veggie mass (minus the cabbage) with 4C distilled water
stovetop, boil, simmer for 20min
whisk in 2Tsp xanthan gum
bottle

PH \u2013 3.4
5 alt size bottles
Heat: 4\/4<\/p>\n\n\n\n

\"\"
Ferment batches 1 & 2 (recipes above and below this picture)<\/figcaption><\/figure>\n\n\n\n

2022_01<\/strong> \u2013 FERMENT<\/strong>
The Peach<\/em><\/strong>
<\/mark>First, the ferment:
1 Death Spiral
40 Lemon Drop
1\/2 Lg Yellow Onion
2 Peaches
1 Qt Water
3Tbsp Sea Salt
Cabbage Leaf

Fermented for 2 weeks

Drain the brine
Blend the veggie mass (minus the cabbage)
Add 1C Watre
Add 1C Apple Cider Vinegar
stovetop, boil, simmer for 20min
whisk in 2Tsp xanthan gum
bottle

PH \u2013 3.4
3.5 alt size bottles
Heat 4\/4<\/p>\n\n\n\n

2022_02<\/strong> \u2013 Vinegar<\/strong>
Peachy Lim\u00f3n<\/mark><\/strong>
<\/em>
60 Lemon Drop
8 Yellow Carrots
1 Lg White Onion
4 Cloves Garlic
4 Yellow Peaches
2 Tsp Salt
4C Water
4C White Vinegar

stovetop, boil, simmer for 20min
whisk in 3 Tsp xanthan gum
bottle

PH 3.38
8 Lg bottles
3 Sm Bottles
Heat 3\/4
<\/p>\n\n\n\n

2022_03<\/strong> \u2013<\/strong> Vinegar<\/strong>
Beets Workin<\/mark><\/em><\/strong>

4 Large Red Beets
1 Lg Yellow Onion
2 Red Lesya Peppers
2 Red Death Spiral
3 Green Death Spiral
4C Water
2C White Vinegar
2C Apple Cider Vinegar

stovetop, boil, simmer for 20min
whisk in 1 Tsp xanthan gum
bottle

PH 2.9
9 Lg bottles
Heat 4\/4, 3\/4<\/p>\n\n\n\n

2022_04 \u2013 Vinegar
The Standard<\/mark><\/em><\/strong>
5 Green Death Spirals
234g Space Chile & Ahi Benito
2 White Onion
12 Orange Carrot
6 Clove Garlic
2 Tsp Salt
4C Water
4C Apple Cider Vinegar
4 Tsp Xanthan Gum


PH 3.44
7 Lg Bottles
4 Sm Bottles
Heat <\/p>\n\n\n\n

2022_05 Ferment<\/strong>
Smokey Spaceman<\/mark><\/em><\/strong>
First, the Ferment

133g Chilhuacle Pepper
200g Total Eclipse Space Chile & Lemon Drop
207g Lesya Pepper (Green)
1 Yellow Onion
6 Clove Garlic
3.5% Sea Salt Brine
Cabbage Leaf
10\/3 \u2013 10\/21
Strain, add to blender
add:
4 Green Death Spirals
41g Dried Morita Chiles
133g Red Beets
6C Water
4C BRine
2C White Vinegar
5tsp Xanthan Gum

12 alt size bottles
pH 3.5
Heat: ?
<\/p>\n\n\n\n

\"\"
Ferment batches 3 & 4<\/strong>
Recipes above and below this picture<\/figcaption><\/figure>\n\n\n\n

2022_06 Ferment<\/strong>
Fermented Aj\u00ed Lim\u00f3n<\/mark><\/em><\/strong>

First, the Ferment
10\/3
475g Aji Lim\u00f3n Pepper
6 Yellow Carrots
1 Yellow Onion
6 Clove Garlic
3.5% Sea Salt Brine
Cabbage Leaf
3.5% Brine
10\/3 \u2013 10\/30

Strain, add to blender
Add 2C Brine, blend
to pot
add:
6C Water
1C Brine
1C White Vinegar
3tsp Xanthan Gum

10 alt size bottles
pH 3.35
Heat: ?
<\/p>\n\n\n\n

2022_07. Vinegar
Beets Workin<\/mark><\/em><\/strong>

684g Red Beets
8 Purple Carrots
1 Yellow Onion
6 Cloves Garlic
4 Green Death Spiral
2 Sugar Rush Peach Peppers
9C Water
4C Apple Cider Vinegar
2 Tsp Xanthan Gum

PH – 3.17
10 Large Bottles
5 Small Bottles
Heat x\/x
<\/p>\n\n\n\n

\"\"
Thunder Mountain Longhorn<\/figcaption><\/figure>\n\n\n\n

2022_08. Vinegar
Smokey<\/mark><\/em><\/strong> Wildman<\/mark><\/em><\/strong>
3 Giant Garlic Cloves
1 Large Sweet Onion
377g Red Beets
20g Lesya Peppers
6 Chilhuacle
17 Aji Benito
2 Death Spiral
( ^ 177g chiles)
4 Guarijra Chiles
2C Guajira Juice
4C Beet Water
6C Apple Cider Vinegar
2tsp Liquid Smoke
2 Tsp Xanthan Gum

PH – 3.19
8 Large Bottles
9 Small Bottles
Heat x\/x
<\/p>\n\n\n\n

\"\"
Total Eclipse Space Chile<\/figcaption><\/figure>\n\n\n\n

2022_09. Vinegar
Aj\u00ed Lim\u00f3n<\/mark><\/em><\/strong>

159g White Carrot
1 Large Sweet Onion
6 Clove Garlic
36g Frozen PIneapple
242g Chiles [Aj\u00ed Lim\u00f3n, Aj\u00ed Mango, Sugar Rush Peach]
6g Death Spiral
4C White Vinegar
4C Water
3 Tsp Xanthan Gum

PH – 3.27
5 Large Bottles
6 Small Bottles
Heat x\/x
<\/p>\n\n\n\n

\"\"
Two Ukranian Lesya peppers surrounded by Death Spirals<\/figcaption><\/figure>\n\n\n\n

2022_10. Fermented
Fermardamom<\/mark><\/em><\/strong>
351g Sweet Onion
56g Clove Garlic
389g Carrots
183g Orange Sweet Peppers
25g Death Spiral
Rind of 1 Orange
6g Cardamom Pods
3.5% Brine
Ferment above from 10\/9-10\/22 \u2013 2 weeks
add
4C Brine
8C Water
3 Tsp Xanthan Gum

PH – 3.36
7 Large Bottles
9 Small Bottles
Heat x\/x
<\/p>\n\n\n\n

\"\"
Death Spirals<\/figcaption><\/figure>\n\n\n\n

2022_11. Vinegar
The Fives<\/mark><\/em><\/strong>
1 Very Large Onion
5 Clove Garlic
5 Red Mini Sweet Peppers
5 Carrots
5 Aj\u00ed Mango
5 Aj\u00ed Benito
5 Death Spirals
8C Water
4C White Vinegar
5 Tsp Xanthan Gum

PH – 3.33
7 Large Bottles
10.5 Small Bottles
Heat x\/x
<\/p>\n\n\n\n

\"\"
Passion Fruit going into the Green Aj\u00ed Mango Chile ferment<\/figcaption><\/figure>\n\n\n\n

2022_12. Ferment
Green Mango Passion<\/mark><\/em><\/strong>
476g Yellow Onion
44g Clove Garlic
340g Green Mango Chiles
51g Passion Fruit
100g Lesya Pepper, Green
1 Green Death Spiral
3.5% Brine


10\/29-1\/31
Ferment ran for about 2 weeks, Let sit for a while longer to see how flavors are

Strain, Blend
***Split off some of the mash blended with some brine and water
***Handed this off for dehydration \u2013 results pending
Add:
2C Brine
4C Water
3Tsp Xanthan Gum
Boil, simmer 30m

PH – 3.5%
x Large Bottles
x Small Bottles

<\/p>\n\n\n\n

\"\"
Aj\u00ed Mango chiles<\/figcaption><\/figure>\n\n\n\n

2022_13 Ferment
F-Standard<\/mark><\/em><\/strong>

Ferment:
266g Yellow Onion
30g Clove Garlic
50g Space Chile
88g Red Aj\u00ed Beinto
18g Death Spirals
211g Carrots
3.5% Brine

10\/29-11\/18 3 weeks

3.5C Brine
3C Apple Cider Vinegar
3C Water
4Tsp Xanthan Gum

PH – 3.03
5.5 Large Bottles
1 Small Bottles
5 Tiny Bottles
Heat x\/x
<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

2022_14 Ferment
Wild Greens<\/mark><\/em><\/strong>

Ferment:
260g Cochiti Pueblo NM Chile
212g Chilhuacle
197g Green Aj\u00ed Beinto
2 Medium Green Tomatoes
3.5% Brine

10\/29-11\/12 2 weeks

2.5C Brine
6.5C Water
4Tsp Xanthan Gum

PH –
5 Alt (Boston) Bottles
6 Small Bottles
1 Large Bottle
Heat x\/x
<\/p>\n\n\n\n

\"\"
” Cochiti Pueblo” NM Green Chiles<\/figcaption><\/figure>\n\n\n\n

2022_15. Vinegar
RubyLacha<\/mark><\/em><\/strong> **************Batch rejected – not up to standards<\/em><\/strong>

320g Red Beet
27g Garlic
302g Yellow Onion
737g green Aj\u00ed Lim\u00f3n chiles
5C Beet Water
2C Water
6C Apple Cider Vinegar

PH – x
x Large Bottles
x Small Bottles
Heat x\/x<\/s>
<\/p>\n\n\n\n

\"\"
Thunder Mountain Longhorn<\/figcaption><\/figure>\n\n\n\n

2022_16. Ferment
TBD<\/mark><\/em><\/strong>

Ferment:
780g Aj\u00ed Lim\u00f3n – green
30g Garlic
228g Onion
3.5% Brine

10\/230-xxx weeks
***This ferment is going strong over 2 months out. Still producing steady offgassing (2\/5\/23)



PH –
x Small Bottles
x Large Bottle
Heat x\/x
<\/p>\n\n\n\n

\"\"
Aj\u00ed Benito<\/figcaption><\/figure>\n\n\n\n

2022_17 Vinegar
The Standard, Hot<\/mark><\/em><\/strong>

446g Orange\/Yellow Beets
2Lg Sweet Yellow Onions
5Lg Garlic Cloves
41g Carrots
37g Death Spirals
4C Water
6C Apple Cider Vinegar
4Tsp Xanthan Gum



PH – 3.5
x Small Bottles
x Large Bottle
Heat x\/x
<\/p>\n\n\n\n

\"\"
Aj\u00ed Lim\u00f3n chiles (aka Lemon Drop)<\/figcaption><\/figure>\n\n\n\n

2022_1<\/strong>8 Ferment
<\/strong>The Devil’s Ferment<\/strong>
<\/mark>So named due to a ridiculous number of Death Spirals
Heat is pretty intense for me, but manageable
Ferment flavor is a nice balance to the Death Spiral intensity
305g Red Onion
55g Garlic
134g Death Spirals
1Lg cross-section of Cabbage
21g cabbage leaves
3.5% Brine

10\/30-2\/2\/2023
Ferment ran for about 2 weeks, let sit for a long time to see if it would mellow the heat

Strain, Add:
7C water
3C White Vinegar
2tsp Xanthan Gum

Boil, simmer for 30min


PH – 3.11

5 Small Bottles
4 Large Bottles
1 Alt Bottle
6 Mini Bottles

<\/p>\n\n\n\n

\"\"
Chilhuacle chiles (when fully mature they should have a cool looking chocolate color – used in Mole sauces)<\/figcaption><\/figure>\n\n\n\n
\"\"
Shishito Peppers<\/figcaption><\/figure>\n\n\n\n
\"\"
Death Spirals<\/figcaption><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

In addition to the standard vinegar-based sauces, this year I experimented for the first time with Fermented Hot Sauces. Small batches, we’ll call them artisanal. In general, Ferments are in the short, stout bottles \u2013 Cooked sauces are in the square and traditional woozy bottles. “They” claim that the fermentation process makes the flavor more sophisticated … <\/p>\n

Continue reading “2022 Hot Sauces”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,4],"tags":[],"class_list":["post-89","post","type-post","status-publish","format-standard","hentry","category-7","category-recipe"],"_links":{"self":[{"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=\/wp\/v2\/posts\/89","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89"}],"version-history":[{"count":21,"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions"}],"predecessor-version":[{"id":210,"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions\/210"}],"wp:attachment":[{"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elgolpe.weismiller.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}