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Southwindcome
09-06-2009, 12:32 PM
I've begun the process of making Tabasco sauce. Phase One: Grind up hot peppers, place in a crock with salt, wait 3 months. I did the grinding and placing part a few days ago. I carefully washed the food processor with soap and water and yesterday made a batch of pesto. There was enough pepper oil left in the food processor to make the pesto very spicy. The peppers I'm using for the sauce are mostly habanero and Caribbean red. Can you imagine how hot that sauce will be? My mouth is tingling from sampling the pesto. The peppers have begun to ferment and smell wonderful.

Southwindcome
09-06-2009, 03:11 PM
Here's a picture of my pepper mash. I will be adding to it up until frost.

http://i77.photobucket.com/albums/j71/rderge/mash2.jpg (http://edis.ifas.ufl.edu/HE172)

Murphette
09-06-2009, 04:18 PM
A wise saying: You can pick your friends and you can pick your nose. But you shouldn't pick your friend's noses after you've handled your pepper mash.

Free adice.

Bill Behrens
09-06-2009, 04:27 PM
Hey Ron,
You should try some copper-sulfate to clean your food processor.

:shocked:

Springburg
09-07-2009, 08:55 PM
I've always wanted to make my own hot sauce but have never tried. What's the reason for waiting for three months after salting them? Do they ferment? Does it affect the flavor that much? The recipes I've read on the Internet just say to boil them in water or vinegar and put them in a blender.

Southwindcome
09-08-2009, 05:29 AM
Yes they do ferment. That's how the real Tabasco sauce is made. Theirs ferments in oak barrels for three years. I think mine has a very nice flavor. Plus the process is engaging.