After almost 6 weeks, (was out of town at 5 weeks) I put this stuff through the processor today, pulse only with enough liquid brine to make it loose. It is DELICIOUS! Despite all the fears and paranoia and worry, I love it. Only problem is that there may not be enough of it -- may need to start another batch soon. That's a good problem to have.
It has just a tiny bite of heat -- I'd rather have more, so next time I'll probably add a different, hotter pepper to the mix. I added the seeded, dried Thai pepper, but that didn't help enough. Too much leftover brine, no container to keep it in as a sauce. But, put in fridge anyway, until I can come up with a use and/or a container. Might make a good liquid for cooking beans -- I'll probably try that soon.
Thanks to Tibor and Christopher for all the good advice.
Anybody tried Sriracha sauce?
Moderator: Christopher Weeks
-
Christopher Weeks
- Nuka Ninja
- Posts: 2661
- Joined: Tue Oct 12, 2010 3:59 pm
- Location: Carlton County, MN
Re: Anybody tried Sriracha sauce?
Yay!
I use whatever my local grocery coop has on the pepper shelf that's organic -- usually only a tiny bit of the crazy-hot peppers. And when I do end up with a hotter than I probably want mix, I just ferment some bell peppers into the batch so the habaneros or whatever are diluted. Using whatever is available means it tastes different each batch, which I think is fun.
Also, I typically cook with chile seeds for extra heat, but they don't soften during the fermentation process enough and so if you only lightly blend them, you end up with lots of chunked and whole seeds that are not delightful. At least in my experience, it's better with seeds removed.
I use whatever my local grocery coop has on the pepper shelf that's organic -- usually only a tiny bit of the crazy-hot peppers. And when I do end up with a hotter than I probably want mix, I just ferment some bell peppers into the batch so the habaneros or whatever are diluted. Using whatever is available means it tastes different each batch, which I think is fun.
Also, I typically cook with chile seeds for extra heat, but they don't soften during the fermentation process enough and so if you only lightly blend them, you end up with lots of chunked and whole seeds that are not delightful. At least in my experience, it's better with seeds removed.