December 2011
8 posts
Home-made cayenne pepper mash follow up
The Impetus This summer, I had way way way more cayenne peppers than I knew what to do with. So after doing a bit of research, I decided to try my hand at making a home-made pepper mash as a base for an upcoming hot sauce. This would likely be a Louisiana-style sauce, but really could be anything. The Approach Wild fermentation of peppers takes roughly 8 weeks to fully develop. Unlike beer/wine...
Salsa Yahualica: Rare Import
My folks just got back from Mexico. I only had two requests - salsa Yahualica and Tequila Almendrado de Orendain (Los Dos Gordos). The hot sauce is impossible to find state-side - I’ve been looking for an importer for years. I found a cached picture of it on the web ONCE, on the page of an grocery importer in UK, but it’s since vanished and the importer doesn’t carry it anymore....
HPLC Lab results for Aztec Empire
Results of the HPLC lab are in for my hot sauce thanks to +Alan McDonald. The numbers are probably boring to most, but according to Alan, Aztec Empire is ~2.24x as hot as the Tabasco sauce they tested. This is a little higher than I wanted for this particular blend, but you can definitely feel the difference in the taste test. Before I mark it ready for production, it’s going to go through a...
Difference between Lactic Acid Fermentation and...
http://www.differencebetween.net/science/health/difference-between-alcohol-and-lactic-acid-fermentation/ Lactic Acid fermentation is used in Hot Sauce, Sauerkraut, Kimchi, etc. Alcoholic Fermentation is used in Beer, Wine, Bread, Whisky, etc. I think I’m going to experiment with doing fermented mashes of various fruits in addition to the peppers for hot sauces instead of using newly ripened...
Trinidad Scorpion growth
It’s really weird how these peppers ripen. My jalapenos turn almost completely black, then turn red. These trinidad scorpion peppers seem to start turning yellow from the top down, then all at once start turning orange then bright red. Although none of them are really showing that characteristic pointy tail. I’m starting to think these are in fact a variety of Trinidad 7-pot.
...
Quick Update on World's Hottest Pepper
This is the 1st Trinidad Scorpion pepper I grew that reached full maturity/ripeness. I decided to break it down, save the seeds, and freeze the sliced open pod. They smell marvelous. Your nose will tingle with the dark, smokey, spicy aroma these things give off when cut open. There weren’t many seeds in this one, maybe about 7-10? Surprisingly, it’s a very juicy pod. Much more than the...
Checking on the fermented cayenne mash
Checking in on my fermenting cayenne mash. It’s looking just like it should, submerged under the water weight. When I lifted the weight to give it a stir it definitely had the correct acidic, fermented scent. It’s not quite ready yet, but getting there. I can tell it’s being broken down into a more mushy consistency. The skins still need a little more time to fully break down
Official Google Plus page for Pablo's Hot Sauce
So here’s the official Google Plus page for Pablo’s Hot Sauce -https://plus.google.com/u/1/b/111557082308109818406/ I’ll still post updates, findings, recipes, pepper-related horticulture/cultivation, etc… on G+ as myself, but anything that’s going to be related to the business-side will go on the Pablo’s Hot Sauce G+ page. So things like product launches,...
