Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: africanmeat on May 03, 2016, 02:07:25 PM
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I did a new batch of Sriracha .
I don't know what happened this time the jalapenos taste like jalapenos but there hot like habaneros .
Mashed the jalapenos with garlic salt and suger .
Put it in a dark place and mixed it every day .
After a week fermentation i opened the jar and everybody started coughing ,wow it was strong .
Bland the pulp with some vinegar strain off the seeds and bottled it .
I added a 1/2 tsp of xanthan gum in the final mix to thicken the sauce .
Enjoy . If you like it hot ;)
(https://lh3.googleusercontent.com/-4IVZ8LgZVfM/VyjK0VaBA9I/AAAAAAAAOLs/JGEYjKTpwvIEt8WP2q3SXulSHkb57M7rQCCo/s912/DSC02551.JPG)
(https://lh3.googleusercontent.com/-Ad_-8l3lQKA/VyjLLXSswRI/AAAAAAAAOL8/Aj3AWWA9qbsl2_21P2hJjz7OE0_AoA0mACCo/s912/DSC02553.JPG)
(https://lh3.googleusercontent.com/-GI4HTRr0KX8/VyjLNS_0LOI/AAAAAAAAOL8/PhEaKIf6QDU3QI4v41MYazDopRzUVHJeQCCo/s912/DSC02555.JPG)
The tin can only illustrate the size of the jar
(https://lh3.googleusercontent.com/-4YiyZExo_Tg/VyjLpDN0AbI/AAAAAAAAOMM/rnPGW1dMz5YiYdq2ciY32SwN6d6GXiQtwCCo/s912/DSC02558.JPG)
After a week
(https://lh3.googleusercontent.com/-t2BAy57j7oc/VyjMCfNeVnI/AAAAAAAAOMc/MqiWkw5-NMsYvFZqavc8_VqHfJ1Zr--cQCCo/s912/DSC02699.JPG)
(https://lh3.googleusercontent.com/-J0JzX12fNG4/VyjMChsjRiI/AAAAAAAAOMc/3jzyBPNqH0IYRtWgE2fBsplOENjMAee_QCCo/s912/DSC02700.JPG)
(https://lh3.googleusercontent.com/-_F6hypsnfxY/VyjMdZwhLWI/AAAAAAAAOM0/jWgGlQdYlwQHZbNjcXJmV-XeXtzT2i0AwCCo/s912/DSC02703.JPG)
(https://lh3.googleusercontent.com/-fGew2QfiBP8/VyjMVQ3zu5I/AAAAAAAAOMs/Hw6xSCkNfzgDm1UHa5NMu5yHxR5QjJAIgCCo/s912/DSC02701.JPG)
(https://lh3.googleusercontent.com/-8KUBXypvlsA/VyjM0Nw0zwI/AAAAAAAAOM0/qwqBnzy8ZZskWQyYGAsfTUuoei7QCqVtgCCo/s912/DSC02705.JPG)
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Certainly looks good. Do you have the recipe to share with all the how to's?
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Looks good Ahron!
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That red color alone makes it look hot! I'd like to try some, however. I'm pretty sure Hub would enjoy some, too.
Art
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Oh my. I have recently tried Sriracha and it has changed my life......or at least the way I eat.......I put it on everything :P :P :P :P
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Looks good Ahron but I will pass all but a little of Srirsacha is too hot for me!!! Don
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Certainly looks good. Do you have the recipe to share with all the how to's?
It is simple . i got this as my start point .
http://youtu.be/k7TsUKAvqSs
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That red color alone makes it look hot! I'd like to try some, however. I'm pretty sure Hub would enjoy some, too.
Art
You betcha ;D
There are several different "breeds" of jalapeno and they range from relatively mild to almost habanero-like in heat. I never know what I'm getting when I buy them at the grocery store so I usually give each batch a taste test before I add them to anything. Nature doesn't provide any federal labels ::)
Hub
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AND...always remember the "ginger ale bath" to tame down any that are too hot. Or if you are making anything with hot peppers and you need a second batch for friends or family that love the flavor but cannot take the heat.
Simply slice the peppers in half lengthwise, remove the seeds and ribs - and place in a bowl. Cover them with ginger ale. Allow them to soak in this for 2-8 hours depending on how much heat you with to remove. ( 8 hours usually makes even Habaneros like Bell Peppers. )
Then rinse the peppers in cool water and they are ready for use as milder - but completely flavorful. They will not adsorb any of the flavor or sweetness of the ginger ale.
*** Save the ginger all that the peppers soaked in - and reduce it over low heat. NOW you have a powerful base to build a sweet - and FIERY sauce of any kind!***
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*** Save the ginger all that the peppers soaked in - and reduce it over low heat. NOW you have a powerful base to build a sweet - and FIERY sauce of any kind!***
And to think that all these years I thought the only use for ginger ale was to mix with Canadian whiskey ???
Hub