Chilli! All Things Chillies.

[indica86]

Fermented Chilli

2 pounds Chillies
1/4 cup good quality salt.

>Leave the chillies in the sun for 2 days so they ripen and wrinkle.
>Cut stems off, place in bowl with the salt in a warm place for a day
>Put all in a container with 1 cup water
>Allow to ferment, topping up with water as needed, for up to 2 weeks, until chillies are squishy and breaking down.
>Blend all with 2 tablespoons vinegar

Sriracha

2 tablespoon granulated sugar
1 tablespoon dark brown sugar
4 tablespoons rice wine vinegar
1 cup puréed Fermented Chilli
2 garlic cloves crushed

>heat vinegar
>dissolve sugar
>cool, add chilli and garlic

First one I left the seeds in, second one I pushed through a strainer and removed the seeds. Not as hot that way but still lovely.

It may seem a long process but like making beer it is worth it.
The fermented chilli will last for ages. For tobasco simply 1:1 with vinegar and strain.

 

[Bribie G]

Sold
thanks to the man with the big belly

Hunting down some sea salt.

 

[indica86]

Oh, you need to lightly bruise/ mash the chillies so they ferment properly.
I don't but I cut the top off.

 

[Ducatiboy stu]

I corse chopped mine in the blender. Seemed to work well

 

[Brew Forky]

Just put some sauce made with Lemon Aji chillies in the same style and method as Tabasco..should be a more citrus like sauce

That sounds like a great idea. I'm sitting back imagining the taste. I'm quite partial to the old Lemon Aji. I like chopping them and steeping in lemon juice and fish sauce for a fried rice condiment. Mine should be ready soon.

Looks like a plentiful bounty on that Tabasco plant of yours.

 

[Bribie G]

I cut the tops off, should ferment OK if my sauerkraut experience is anything to go by.

white thing is a ramekin, makes a good "stone" to keep the chillies below liquid level.

 

[indica86]

Yeah baby....

 

[Ducatiboy stu]

As long as it bublles..or rather burps and you get a white film with no black spots then you should be Ok. Salt is the key. To much and it wont ferment, to little and it will go mouldy and rancid

 

[indica86]

Mmmm, mankey white film of goodness!!!

 

[shaunous]

Mmm..going to be making more fermented Tabasco sauce this year

[attachment=78627:tabasco.jpg

[/QUOTE]

When do I come pick it up?

 

[stux]

I was at a work function on thursday and after all the offical stuff and the bar opened, the caterers brought out plates of appertisers. It looked like they had got some large mild chillis and marinaded them. Cut the end to make a cap, and stuffed it with a cream cheese. I thought these things were the best thing I'd ever tasted. I was going from table to table gobbling every one I could get my hands on.

cheers

Browndog

Were they stuffed Peppadews?

http://www.loveandoliveoil.com/2013/10/goat-cheese-stuffed-peppadews.html

It's a sweet marinated deseeded cherry tomato like chilli from South Africa. Protected cultivar too (like Amarillo hops)

http://en.m.wikipedia.org/wiki/Peppadew

 

[fraser_john]

chillies.jpg

My baby Trinidad Scorpions in the front. In the background I have Naga Viper, Carolina Reaper and Aji Lemon Drop. So far only one Naga Viper up... still waiting for the others to pop their heads out. Might ramp the temp up from 20 to 25C as I've heard these ultra hot chillies do prefer warmer soil to germinate than others. Will see how we go

Both the Trinidad Scorpions and Carolina Reapers you gave me are now setting flowers HoppinMad, I am scared of what is yet to come......

 

[Bribie G]

I've just blended my fermented chillies and the salty vinegary water.
Now, if making Sriracha should I boil the mixture after adding the sugar, vinegar and garlic, or re-blend until smooth and keep it "raw" in the fridge?

 

[indica86]

Frank’s RedHot–Style Pepper Sauce: Purée a half clove of garlic (or more to taste) with ⅓ to ½ cup pepper mash and ½ cup vinegar in a blender.
Texas Pete–Style Pepper Sauce: To make a vinegary pepper sauce like Texas Pete, use ⅔ cup vinegar to ½ cup pepper mash.
Crystal-Style Pepper Sauce: To make a thicker pepper sauce like Crystal, use ⅓ cup vinegar to ½ cup pepper mash.
Asian-Flavored Pepper Sauce: Add ⅓ cup to ½ cup seasoned rice wine vinegar with garlic to ½ cup pepper mash.


The famous Huy Fong Rooster Brand Sriracha Sauce is made in California from red jalapeños. It is named after the hot sauces of the Thai coastal town of Sri Racha. The Thai Sri Racha sauces are thinner and runnier than the American version, which is very close to the consistency of ketchup. You can make your own Sriracha sauce with fresh chiles, if you like, but it doesn’t last very long in the refrigerator. Most people agree the fermented version tastes much better; it also lasts a lot longer. + If you have some fermented pepper mash on hand, it’s easy to make your own homemade fermented Sriracha sauce. And since you don’t need as much vinegar, you will probably like the homemade version better than the stuff in the bottle.
2 tablespoon granulated sugar
1 tablespoon dark brown sugar
4 tablespoons rice wine vinegar
1 cup puréed fresh red chiles or Fermented Pepper Mash
2 garlic cloves
Combine the sugars with the vinegar in a small saucepan and heat until the sugars dissolve. Allow the vinegar mixture to cool. Combine the vinegar mixture with the mash and garlic and purée in a blender until very smooth. Strain to remove any grit or large particles. Store the sauce in a squeeze bottle in the refrigerator for up to 3 weeks if made with fresh chiles, or for up to 6 months if made with fermented chiles.

 

[Lincoln2]

Note the chillies in the foreground (I think they're jalapenos) growing downward. Then look at the chillies in the background (different bush) growing upward. (The rear chillies are a bush given to me by my Cantonese next door neighbour who doesn't speak English, Im guessing they're some variety from SE Asia.)

This is what happens when you spill Viagra in your potting mix.

 

[Ducatiboy stu]

If your coming down for the Grafton Show I will give you a seeds from a few different varieties.

 

[Ducatiboy stu]

When do I come pick it up?

Not to far away is the Lemon Aji fermented sauce

 

[indica86]

I've just blended my fermented chillies and the salty vinegary water.
Now, if making Sriracha should I boil the mixture after adding the sugar, vinegar and garlic, or re-blend until smooth and keep it "raw" in the fridge?

How'd you go Bribie???

I made tobasco recently, used the left over more solid bits for a sambal.

 

[stux]

I put up a little mesh fence around mine, seems to stop them (and the bush turkeys)

ImageUploadedByAussie Home Brewer1421899896.959172.jpg

Its the birds that strip my zimbabwe pequinc... fantastic little hot chillies about 2cm long.

Damn birds.

Got nets up now

 

[indica86]

Plant birds eye for them to eat.