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Yeah, sriracha is smooth. The other stuff is usually just called "Thai chile-garlic sauce," even though, well, that's exactly what sriracha is. (The stuff oops is talking about often looks like sambal oelek.)
― Tep (ktepi), Saturday, 4 September 2004 14:19 (nineteen years ago) link
three weeks pass...
Tapatio sauce is pretty great. grew very fond of it in L.A.
sriracha is good on almost everything
and Melinda's habanero has some nice flavor without habanero death
― mayo apetrain (mayoape), Thursday, 30 September 2004 01:27 (nineteen years ago) link
I bought an enormous Sam's-Club sized bottle of Tabasco a few years ago, and I still haven't finished it — mainly because I discovered Sriracha and Sambal Oelek. I've discovered that Tabasco mellows out into a very flavorful sauce with all its old flavor and very little of its original heat. It's good to go into a batch of chili because you can add quite a bit, really goose the flavor up a bit without making it too hot to eat.
― Rock Hardy (Rock Hardy), Thursday, 30 September 2004 16:06 (nineteen years ago) link
ten years pass...
OK, so I made a fermented sauce with is year's chilli yield.
Here's the harvest; about 3/4 of a kilo. Lots of varieties including Peruvian lemon drop, habanero golden sun, superchili, Krakatoa, prairie fire, Zimbabwe black and Jamaican red.
https://farm6.staticflickr.com/5606/15616657940_c014750fc7_z.jpg
So it gets chopped up along with some onion, garlic, mustard seeds, caraway seeds and black onion seeds.
https://farm8.staticflickr.com/7519/15803064712_cce09f4ed8_z.jpg
Then I added some salt and a bottle of sweet wine. Then waited, and waited...
https://farm8.staticflickr.com/7510/15801488895_02c0cae376_z.jpg
― the bowels are not what they seem (aldo), Sunday, 16 November 2014 12:27 (nine years ago) link
After a week or so you start to get bubbles forming around he peppers. This is of course good, as it means the fermentation has started. It also becomes bd, because the fermentation starts to produce bits of decay and the top gets covered daily in a light white mould. Advice varies between skim it off and stir it in - I did somewhere inbetween and lifted the worst off then made sure what was left wasn't lying on the top. Pretty sure your commercial suppliers like Tabasco just stir it on it there and rely on the straining to take it out.
Anyway, after a while you begin to see signs of progress in the liquid and it takes on some kind of colour and cloudiness.
https://farm6.staticflickr.com/5606/15799575971_71fd9b8bb7_z.jpg
Advice seems to be 4-6 weeks ferment. I was checking the condition of the chillies and by the end of week 4 they were pretty much liquidised; you could squeeze them to nothing between your fingers. The onion and garlic were still pretty solid. There were still some indications of fermentation going on but the final addition of vinegar (I used cider and white wine vinegars, mainly because I'd underestimated how much liquid I was going to get and everybody agrees on 50% by final volume) stops that so...
https://farm8.staticflickr.com/7498/15799563131_824283796c_z.jpg
Again, there was conflicting advice. Some have used food mills, I used a stick blender then passed through a cheesecloth. Which left me with this:
https://farm9.staticflickr.com/8254/15616591780_3da8f2e0fa_z.jpg
In total, 3 1/2 litres of sauce and three jam jars of pulp residue, which I've mixed with olive oil. The sauce does settle out quite quickly, so needs tipping up before use, but it's quite a Louisiana/SC vinegary product with all the heat right at the end. Which there's a big old chunk of. I. Really quite happy with the results I think although between how much of this I made, the dozen jars of chilli jam and the Tupperware of end of season peppers I'm still both working through and still adding to slightly makes me think I had maybe a couple too many plants.
― the bowels are not what they seem (aldo), Sunday, 16 November 2014 12:51 (nine years ago) link