Hot Sauce Batch 19 – entry 11

By Published On: January 14th, 20200.9 min readCategories: Projects

The hot sauce has been quietly fermenting in a cool, dark area of the garage for several weeks now. It was before Christmas when I added the toasted oak staves and the last of the fresh peppers from the garden, so the bright red color is giving way to a duller brick red/orange.

The peppers, which I added whole, are beginning to dissolve and fall apart, leaving a layer of pepper seeds at the bottom of the jar. A little white mold has accumulated at the top of the jar and there’s a musty, tangy scent telling me that fermentation is still happening although at a slower rate.

I scraped off as much of the mold as I could then gave the mixture a thorough stir with a slotted spoon. After that I re-covered the container and returned it to its corner in the garage to rest again. Another 8 – 10 weeks and it’ll be ready to puree and get bottled.

You can track the progress of Batch 19 hot sauce from day one by clicking here.

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About the Author

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Sage Osterfeld
I’m just a guy with nearly an acre of dirt, a nice little mid-century ranch house and a near-perfect climate. But in my mind I’m a landscaper survivalist craftsman chef naturalist with a barbeque the size of a VW and my own cable TV show. I like to write about the stuff I build, grow and see here at Sage's Acre.

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