5 Caronlina Reapers. Press J to jump to the feed. https://www.fermentedfoodlab.com/easy-lacto-fermented-hot-sauce This recipe is based on quite a few blueberry recipes on this subreddit. Add the vinegar if using, (and sugar if you prefer a sweeter hot sauce … A friend is sending me some reapers. Looks like you're using new Reddit on an old browser. Do the blueberries retian much of their flavour after fermentation? Simmered that for 10-15 min and blended again. The Carolina Reaper Sauce Recipe. 8 garlic cloves. The thing I like most about hot sauce recipes is that you can play with the ingredients, adding, removing, or substituting peppers to your liking. 8 garlic cloves. Simmered that for 10-15 min and blended again. I recommend the plastic, school … This recipe is based on quite a few blueberry recipes on this subreddit. Dedicated subreddit for all varieties of hot sauce recipes. But you can ferment it for however long you like. (half an onion, but I discarded it after fermentation because of another hot sauce I ruined by adding too much onion), At the brine: The brine I used was one cup of purified water, with half a table spoon of salt. Now that you are familiar with how to measure their level of heat, let’s go ahead and make the hottest hot sauce there is: the Carolina Reaper sauce. Maybe some ginger or lemon in there too? Seal the jar … Then I blended it up with about a cup of the brine and a cup of apple cider vinegar. Just kidding, it’s a hot sauce recipe that uses the sweetness from the banana and the heat from the Carolina Reaper pepper! https://nourishedkitchen.com/fermented-hot-chili-sauce-recipe Tried mango in a ferment and couldn't really taste it in with the other ingredients, keen to know how they get on! all fermented in a 3% brine for 2 weeks. Once you master the process, which is actually quite simple, it’s easy to adapt the recipe with a variety of ingredients. Equipment: A cooking space with ventilation, preferably an open window! Now that you are familiar with how to measure their level of heat, let’s go ahead and make the hottest hot sauce there is: the Carolina Reaper sauce. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. The Reaper fumes are real, so be very careful not to come in contact with them. When the peppers have fermented for the desired length of time, it is time to turn them into sauce! Add 1 cup of the brine and blend until smooth as smooth as possible. all fermented in a 3% brine for 2 weeks. Dedicated subreddit for all varieties of hot sauce recipes. Place a weight over the chiles and garlic so they remain submerged beneath the brine. It's spicy, but I think the fermentation mellowed it to more of a habanero sauce level. Then I blended it up with about a cup of the brine and a cup of apple cider vinegar. Many people experiment with different types of peppers, vinegars, vegetables, fruits, herbs, or … Stolen from https://youtu.be/Kit5WtVH5ZE?t=146. Came out better than expected. After 5-7 days, strain the brine, saving it. Came out better than expected. The Reaper fumes are real, so be very careful not to come in contact with them. It's spicy, but I think the fermentation mellowed it to more of a habanero sauce level. It’s fermented using lakto bacteria. This is one of my favourite hot sauces, mainly due to the mix of peppers, it burns your tongue on so many different ways. 3 pair gloves. Any chance the Brushy Creek is a reference the one near Austin? Here’s the basic recipe for traditional fermented hot sauce. 1 sweet onion. My blind ass thought the first pic was some strawberries and pecans. 6 carolina reapers. More posts from the hotsaucerecipes community. Set the Carolina Reaper peppers, garlic and onion on a baking sheet … Lol just red the last sentence after typing to google that company. Can you describe the label making process please? Equipment: A cooking space with ventilation, preferably an open window! Came out better than expected. https://ramshacklepantry.com/carolina-reaper-hot-sauce-recipe I already have a well known food brand amount friends but still no solid labels on jars... really want a proper solution where I can print at home. After fermentation, I added regular vinegar till it had reached the desired consistency, about a few hundred ML. Simmered that for 10-15 min and blended again. Press question mark to learn the rest of the keyboard shortcuts. More posts from the hotsaucerecipes community. Also don't bother looking up the company, I just like making labels for the friends/family I give these to. I fermented it for about 2-3 weeks. Ingredients: 16 Trinidad Scorpion (Red and purple) 8 Ghost peppers. 6 carolina reapers. This is the hottest banana you’l ever taste! The result was a thick and extremely hot sauce with a hint of sweetness. The thing I like most about hot sauce recipes is that you can play with the ingredients, adding, removing, or substituting peppers to your liking. I’m thinking of doing a habanero blueberry here soon. Place the fermented peppers, onions, garlic and carrot into a blender. I use it mainly on hamburgers and Wraps. Heat your oven to 400 degrees. Press question mark to learn the rest of the keyboard shortcuts. I will try this, thanks! Here's my recipe: 12 sweet peppers. Basic fermented hot sauce recipe. Got a picture of the finished sauce? The Carolina Reaper Sauce Recipe. Then I blended it up with about a cup of the brine and a cup of apple cider vinegar.