Stems from our tTt’s xXx Seasoning.
40g Habanero (About 6)
636g Jalapeno (About 14)
756g Sweet Mini Bell Peppers (2lb. Bag)
6g Fresh, but, Dried Cayenne (Sat in windowsill til dried)
8g Fresh Garlic, minced
1tsp Dried Carolina Reaper Peppers
2.5% Weight Ratio of Above Ingredient for Sea Salt
Vacuum bag and Sealer. LEAVE ENOUGH HEAD SPACE IN BAG TO ALLOW GASES TO EXPAND.
Cut up and weigh first 6 Ingredients. You will need a 2.5% Sea Salt Ratio (Our Ingredients weighed 1447g, total. So, we did 36.2g of Sea Salt. 2.5% of 1447g is about 36.2g.)
Add ingredients into a Vacuum Sealer Bag. Add in Salt, quickly mix around. Vacuum and Seal bag, immediately. I place mine, flat, into a cardboard box, label/date. Then, place into garbage bag. (You don’t want this thing to blow up). Allow to set, at room temperature, for 6 weeks. Don’t disturb too much. Run through Juicer. Jar up the Liquid. Use as Hot Sauce.
Pulp leftover from Juicing can be used to make a SPICY Cream Cheese Dip for Crackers. Recipe:
1/2 pkg. Cream Cheese
1/2c Sour Cream
UP TO 1c Fermented Pepper Pulp (Start with less, add as you go. It gets spicier as it sits!)
Good shake of Onion Powder
Be sure to weigh ingredients (Minus salt). Then, use a 2.5% ratio of Salt.
Be sure to weigh out the container you are setting on the scale, to weigh. (Don’t include weight of container).
Don’t shake around too much. Don’t disturb. Allow it to work on it’s own. I do flip every 2wks. GENTLY.
BE SURE TO LEAVE ENOUGH HEADSPACE IN VAC BAG. Gases expand (Photo below).
Should not have a bad smell, a vinegary smell is okay. The longer it sits, the more vinegary it gets.
BE SURE ALL UTENSILS, SURFACES, ETC. ARE CLEANED AND STERILIZED.