Yeah - you can get better deals on the woozies for sure.... I was looking for some bottles that were different than those to mix things up. You can also find some of them on Amazon too that might be competitive.Looks like they are outta stock on woozies and cost more than the place i use. I just got 36 delivered with caps and reducers for under $29.
About $17.50 for 36 plus shipping is hard to beat and ive really shopped around
https://packagingoptionsdirect.com/5-oz-clear-glass-sauce-round-woozy-bottle-101250
Started my first pepper ferments of the season..... 1/2 gallon jar of Cayenne and 1/2 gallon jar of Habanero. I have 1 gallon of shredded yellow summer squash fermented that I will use for blending in some sauces, and will get some shredded carrot ferments going soon too for blending. Stockpiling a variety of peppers to ferment once I have enough of each..... Peach Ghost Peppers, Tobasco, Serrano, Datil, Fatalli, plus more Cayennes and Habaneros.
I will need to do battle with frost later this week to get another week or two of harvesting.... hopefully I prevail in that.
Getting excited to try some new sauces this fall/winter after my ferments are done. At, any rate, since I can't make any of the sauces yet, I have been looking for new ideas. Came across the following site. If you have not seen it before, you might find some inspiration here:
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/
Also, I was looking for some different bottles for sauces and found some nice varieties at good prices here.... Order a couple different types and was happy with them..... now, I just need to fill them.
https://www.bottlestore.com/industr...bbq-and-hot-sauce-bottles-jars-wholesale.html
View attachment 589970
Started my first pepper ferments of the season..... 1/2 gallon jar of Cayenne and 1/2 gallon jar of Habanero. I have 1 gallon of shredded yellow summer squash fermented that I will use for blending in some sauces, and will get some shredded carrot ferments going soon too for blending. Stockpiling a variety of peppers to ferment once I have enough of each..... Peach Ghost Peppers, Tobasco, Serrano, Datil, Fatalli, plus more Cayennes and Habaneros.
I will need to do battle with frost later this week to get another week or two of harvesting.... hopefully I prevail in that.
Getting excited to try some new sauces this fall/winter after my ferments are done. At, any rate, since I can't make any of the sauces yet, I have been looking for new ideas. Came across the following site. If you have not seen it before, you might find some inspiration here:
https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/
Also, I was looking for some different bottles for sauces and found some nice varieties at good prices here.... Order a couple different types and was happy with them..... now, I just need to fill them.
https://www.bottlestore.com/industr...bbq-and-hot-sauce-bottles-jars-wholesale.html
View attachment 589970
I generally cut them up and ferment them for about 3-4 weeks. Then, I run them through a food processor and add a bit more salt and some vinegar and turn them into a 'mash"..... at that point I put them in the fridge in mason jars and put a bit of vinegar on top and let them sit until I want to do something with them.... they may sit there a few weeks or 6 months or more before I use them.How long do you ferment your peppers for? I have a bunch of habaneros and cayenne to pick as well. Definitely will ferment the habaneros. I was thinking about drying the cayennes, but now you have me reconsidering.
It won't let me search the thread for some reason..
I have way too many jalapenos from my garden this year. Anyone have a really simple jalapeno hot sauce recipe?
Perfect thank you!Here is a basic one... Can't go wrong with garlic and jalapenos.
Good idea..... I am not much of a fan of peppers that are not ripe either. That is why I tried the Kiwi/Lime/Tomatillo sauce above with a bunch of green Serrano peppers that I had left when the frost really started to hit. Turned out pretty nice and I think it will be good for things like fish, chicken, etc.While not quite a hot sauce i love doing this with end of season peppers, especially ones that dont have time to ripen. I dont care for many peppers until they are ripe but they rock like this.
Green Sichuan, green and ripe Fresno/jalapeno, a couple bonnets and ghosts. ACV seasoned only with some garlic. Pour over the peppers hot and seal the bottle. Forget about it for at least a month.
Has anyone used Xantham gum or Soy lecithin to keep the sauce from separating? I've read all the posts but don't recall seeing this topic.
For some reason the gallon of Ghost and habanero I just made will not stay mixed. I have it all bottled and shake the hell out of it but it separates after a day or two. I know many don't mind this but I do.
Anyway if anyone has experience with these products please include some directions, I have both in powder/granular form.
Merry Xmas!
Has anyone used Xantham gum or Soy lecithin to keep the sauce from separating? I've read all the posts but don't recall seeing this topic.
For some reason the gallon of Ghost and habanero I just made will not stay mixed. I have it all bottled and shake the hell out of it but it separates after a day or two. I know many don't mind this but I do.
Anyway if anyone has experience with these products please include some directions, I have both in powder/granular form.
Merry Xmas!
Yes I see now there are a few, I misspelled the name.I personally have not used either but it was mentioned in the thread (maybe in a recipe?). I have 2 qts of sauce with no issues regarding the mixture stability.
I personally have not used either but it was mentioned in the thread (maybe in a recipe?). I have 2 qts of sauce with no issues regarding the mixture stability.
I used some xanthan gum for about 2 qts of sauce. I had already bottled five 5oz bottles of ghost/habanero and 2 bottles of a milder pepper that I can't name. I mixed 1 tsp of the gum powder into 4 tbl of water and whisked it up. It thickened immediately and I used 1 tsp of the mix into each bottle and 4 tsp into the qt. jar then shook like hell.
The ghost sauce has not separated in a week but the other sauce in 2 bottles did the next day. I then mixed up 1/3 tsp of the soy lecithin into 4 tbl of warm water in a shallow bowl then sprinkled the powder onto the surface to avoid clumping. It blended fairly by whisking but did not thicken. I put 1 tsp of this in each problem bottle and and shook up. They have stayed mixed as well.
Ripe Fresno makes a really good vinegar based sauce too. Alone or mixed with other hot peppers.
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