7/15/2017: B3? B3 it is.

Beginning of this week I mentioned the hot sauce. I brought a half dozen bottles in to the office as a goof.

For those six bottles I started from 3 different batches of fermented peppers. I did the whole process description a couple days ago, so I’m not going to rehash that much.

BUT, for each variety of peppers I made a couple/few different combinations and I coded the bottles so I’d know what was in them.

The fermented pepper combinations were:

  • A: Dried Japones peppers
  • B: Fresh Jalapenos and Habaneros
  • C: Dried Chilis of some sort fermented with pineapple pieces.
    • TO these I had a bunch of available additives:

      1. Coconut milk. I figured this would work great for mellowing out some of the heat, which I simply can’t tolerate.
      2. Apple Cider Vinegar. My thinking was that the cider vinegar would be a bit more sweet than a white vinegar, so it’d be worth trying.
      3. White Wine Vinegar. As a baseline.

      I didn’t do ALL combinations because I just didn’t have that much original sauce. (Remember I started with 32oz of fermented peppers and only used what I was able to strain out after putting it through the blender.) There was about enough for 2 different combinations of each original.

      The proportions were ABOUT even for listed ingredients.

      So knowing that, you could go back to the original post and read what I came up with:

      A12
      A13
      B1
      B13
      B3
      C

      It’s interesting to look at the list now. The Japones peppers were just TOO damn hot for me to taste without carrying on like a lunatic, so coconut milk went in both of those and I tried both vinegars.

      I brought this stuff in to work and people tasted it and nodded politely. But the test came when I left these bottles in the office fridge for a week.

      I watched people during lunches and while I’ve got one fan of A13 (the resident salamander) the B3 is now gone. People were putting it on everything. Chips & Guac, burritos, chicken dishes. Whatever. It was going in.

      So tonight I made a couple more canning jar airlock lids and started a batch of fresh jalapenos and a batch of fresh habaneros. I figure if I do them separately I’ll have that much more latitude in coming up with the right proportions.

      If I blend them first I can use my mead glassware now that I’m thinking about it.

      But for all of this nonsense, it’s time for me to get back on track. I wasn’t actually so interested in hot sauces. I was looking to duplicate a garlic sauce I’m particularly fond of, or at least create something in the same category that I like very well.

      Still though, continuing to make and refine the one that people like helps me to develop and refine my skills and…well…gets me the fan base.

      I’m interested to see how this all turns out. I may make a hot sauce lover of myself yet.

3 thoughts on “7/15/2017: B3? B3 it is.”

  1. Tabasco has a “premium” version of their signature sauce called “Family Reserve”. You have to buy it online and it’s stupidly expensive mostly because of shipping. The Big Thing about this version is they use white wine vinegar instead of the plain vinegar they usually use. Oh, and and they say “special hand selected peppers” are used too. Sure, why not. Anyway it is certainly better than the regular stuff because of the better vinegar. Turns out that they used to use white wine vinegar in the base recipe but switched to the cheaper stuff quite some time ago.

    Here’s a thing for you to try – after the fermentation stage try aging your stuff for another month or so with some of these: https://www.amazon.com/Hungarian-Oak-Cubes-Medium-Toast/dp/B004NXSK20/ref=sr_1_9_a_it?ie=UTF8&qid=1500347128&sr=8-9&keywords=medium+toast+oak+cubes

    1. Problem is I don’t actually like the stuff all that much. So it’s really tough for me to judge quality. I fear it would be lost on me.

      Never thought about cask ‘aging’ sauces like this. I figured they had cubes. I’ve had my eye on these for a while: https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=oak+spiral+brewing

      I’ve got a bunch more types of experiments to try. After filtering I want to take the remaining solid ingredients and toast them down to almost nothing, then re-blend them and integrate them back into the sauce, probably with a lot more vinegar. That’s got to be interesting.

      1. I use Tabasco all the time – I’m addicted to tomato juice (and get left-hand weird with V-8) so I drink significant quantities on a daily basis that are routinely dosed with the stuff. It’s how I explore hot sauces in general actually. With tomato juice (Campbell’s only) I have a baseline savory flavor that I’m extremely familiar with that effectively dilutes the hotness to acceptable levels that allow me to explore both the amplitude of hotness and it’s duration while also getting the essential non-hot flavors of the peppers themselves.

        Tabasco is just a great baseline because of the “common denominator” thing; everyone knows what it tastes like and it’s raw heat level. Also it serves as the designated champion in the “Accent” splash-on hot sauce vs. Frank’s Red Hot heresy of the “Slather Method” in the Great Hot Sauce Schism.

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