Charcoal! I never tried that method but since we have oak charcoal chunks from our woodstove from last winter, I'll try it! Right now our gardens are exploding with hot peppers, many different varieties so we're making hot sauces like crazy. Our favorite is Peri-peri hot sauce from Africa... you might try making some. You just make a mash using a little salt with habaneros, maybe hot lemon drop peppers or just cayennes, red onions, garlic, ginger, then eventually finish with apple cider vinegar. It's screaming hot with a little sweetness -- perfect on beans, fish, chicken, it's a fantastic surprise! Then we also make Puerto Rican Pique hot sauce... it's easy since you don't start with a mash and leave the peppers and other ingredients floating around in vinegar. It's made with whatever hot peppers you have, then bell peppers and onions and garlic, whole black peppercorns, then any and all the herbs from your garden. I like mine aged for a couple of years (my best batch came from a jar that I forgot about at the very back of a pantry shelf for three entire years), even though some people like it after only a week or two. Anyway: I will try your fermented mash with oak charcoal -- sounds radically different from what I've done before, but I love different and even exotic tastes coming out of my kitchen!
Let me know one day I'm letting mine terment till next picking. If you watch a video on how tobasco is made its in old whiskey barrels that were chared while they set for 7 years. What you think on that?
@@FATDADDYSOUTDOORCOOKING Ha, when I told my husband that I'll be fermenting peppers with charcoal soaked in whiskey he said "Yeah, ok, that's the way it's done although usually in oak barrels...." Now I feel like I'm the only one who didn't know that, and I've been making hot sauces for years! Well, live and learn.
nice looking peppers bro. Keep up the good work.
Thanks for your encouragement
Charcoal! I never tried that method but since we have oak charcoal chunks from our woodstove from last winter, I'll try it! Right now our gardens are exploding with hot peppers, many different varieties so we're making hot sauces like crazy. Our favorite is Peri-peri hot sauce from Africa... you might try making some. You just make a mash using a little salt with habaneros, maybe hot lemon drop peppers or just cayennes, red onions, garlic, ginger, then eventually finish with apple cider vinegar. It's screaming hot with a little sweetness -- perfect on beans, fish, chicken, it's a fantastic surprise! Then we also make Puerto Rican Pique hot sauce... it's easy since you don't start with a mash and leave the peppers and other ingredients floating around in vinegar. It's made with whatever hot peppers you have, then bell peppers and onions and garlic, whole black peppercorns, then any and all the herbs from your garden. I like mine aged for a couple of years (my best batch came from a jar that I forgot about at the very back of a pantry shelf for three entire years), even though some people like it after only a week or two. Anyway: I will try your fermented mash with oak charcoal -- sounds radically different from what I've done before, but I love different and even exotic tastes coming out of my kitchen!
Let me know one day I'm letting mine terment till next picking. If you watch a video on how tobasco is made its in old whiskey barrels that were chared while they set for 7 years. What you think on that?
@@FATDADDYSOUTDOORCOOKING Ha, when I told my husband that I'll be fermenting peppers with charcoal soaked in whiskey he said "Yeah, ok, that's the way it's done although usually in oak barrels...." Now I feel like I'm the only one who didn't know that, and I've been making hot sauces for years! Well, live and learn.
@@chrisfontana9900 love it
Great idea charcoal
Thanks for watching
2 percent salt
@tonyp9179 I'm not sure are asking or telling