10-07-2024, 07:31 AM
This post was last modified 10-07-2024, 07:39 AM by FlyingClayDisk.
(10-06-2024, 03:02 PM)AngryOldBrewer Wrote: Today I'm processing a fermented hot sauce I made with orange habs, red scorpion, garlic, onion and carrot. Gonna add rehydrated guajillo peppers and some cherry wood smoked habs into the blender. Just have to wait for the family to leave before I pasteurize the sauce. Even outdoors, simmering this stuff is the equivalent of setting of a pepper sprayer. Made the mistake of doing it indoors once....once lol
HA!! Yeah, me too! I had a buddy once tell me a sure fire way to stop some mischievous raccoons from getting into the trash. It involved an insane mixture of habs and vinegar and some other stuff. Had to blend it all together and heat it up. Dumb me; made the mistake of doing that in the kitchen. Well, several CS gas bombs directly to the face would have been more pleasant!! Worse, I'd made the mistake of leaving it on the stove while I went out to the garage to do something. Came in the house and the evil mixture was so bad I couldn't even get near the stove to turn it off. I'd effectively turned the entire house into a chemical warfare zone.
Had every window and door open in the house, and when my wife came home several hours later she couldn't even stay inside the house for longer than a couple minutes.
Those raccoons never fucked with my trash ever again!! One day some flowers and a box of chocolates showed up without a name; I'm pretty sure it was from the raccoon refuse posse begging for a truce!
edit - BTW your hot sauce sounds really good! Mind sharing your recipe/process? I'd like to try this. I'm into all kinds of food preservation, and fermentation is something I'm just getting into. Done lots of beers and wines in my time, but never much with food.
