Tag Archives: hot sauce

tTt’s Fermented xXx Hot Sauce


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
1/4c Mayo
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



Tips:
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.

Mama’s Jamba-Bake-ah (Jambalaya Bake)

jambalayabake3
THIS IS AMAZING!!! 

1/4c Louisiana Hot Sauce
1 pkt Hidden Valley Ranch Pkt.
1tsp Hot Chili Oil (Butter, melted, if you don’t have. Hot Chili’s best!)
1.5tsp McCormick’s Cajun Season
1/4tsp Garlic powder
1/4tsp Pepper
1/4 McCormick Montreal Chicken Seasoning

Boneless Chicken Breasts, thawed
1T Grated Parm. Cheese (Store shelf kind)

1/2lb Sausage Cheddar Link, diced (Qtr. long way, cut)
1 Celery, halved long way & cut
1 Medium GOLDEN Potato, diced
1 large Sweet Red Bell Pepper, cut
1 large Green Bell Pepper, cut
1 Onion

Mix first 7 ingredients in ziploc bag. Add chicken. Marinade 3-4 hours.
Cut up bottom 6 ingredients. Place into BUTTER FLAVORED COOKING SPRAYED baking dish. Top with chicken AND extra sauce from ziploc bag. SPRINKLE Parm. Cheese over top. Bake, covered, 425, about 45minutes, or til done. Eat alone. Or, try topping with JALAPENO Sour Cream!
Pre Cooking Photo:
jambalayabake1
Notes: Cut calories by using Turkey Link.
Options: Serve with a Side of Rice (Cooked in Chicken Broth, maybe add 1/2c Kidney Beans (Drained) to cooked Rice…?).

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Louisiana Hot Chicken Drum Soup

buffalosoup


If you like a bite with heat, you’ll love this soup!
4 Chicken Legs (1lb), Bone-on, Skin removed (Or pulled back)
5 Chicken Broth Cubes + 5c Water
1 Packet WISHBONE Ranch Seasoning/Dip Mix *See NOTES
1/3c Louisiana Hot Sauce
1/8c Grated Parm. Cheese (Store shelf kind)
2T Salted Butter
1 can Stewed Tomatoes, drained
1 can Butter Beans, drained
1/2 Red Pepper (Optional)
1 Carrot, shredded
1/2c Celery
1 Onion
1c Spinach, chopped
1/4 tsp Paprika
1/4 tsp Red Pepper Flakes
1/4 tsp Pepper
1/8 tsp Sea Salt
1/8 tsp Dill Weed
1/2c Heavy Whipping Cream (Add later)

Butter Flavor Cooking Spray Crock. Add all, except Cream. Shred chicken, REMOVE ALL BONES and add creamer 1 hour prior to serving.
Notes: Using another brand will alter taste.

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