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Hi Gavin,just found this site! Im in UK at present but from Cape Town.I have been a chilli freak for many years and imported seeds to SA.. 7 pot, CReaper,Trinidad scorpians and lots more.Grew fantastically in pots and yield high for making my amasing chilli sauce.
Hope this helps
Hey, Michael.
I noticed your instructions for making fermented pepper mash say it can be done with dried peppers, as well as fresh. So, after a quick spin in a coffee or herb grinder, put about half what you normally would of fresh into the jars, then add enough extra brine to account for swelling? Or reconstitute first? And if so, how? I made some excellent hot sauce last year from fresh Thai peppers I fermented first using your recipes. My crop of them this year wasn’t as bountiful, so I’m hoping to make a reasonable facsimile from last year’s dehydrated ones.
Thanks for all the tips!
Sure thing, Larry. The dried peppers will reconstitute in the brine, so just make sure you have enough brine to keep everything covered. Let me know how it turns out for you.
Hi Mike. Enjoy your recipes. I went “off recipe today, and even though I only added 1/2 cup of white wine vinegar, sauce is too vinegary for my taste. What can I do to salvage it please?
Karen, the best way to reduce the vinegary flavor is to reprocess the sauce (sauce, right?) with more peppers, and/or also add in something that will reduce the vinegar flavor, such a a fruit juice. Let me know if that works for you.
I have loved your website and experimenting with your recipes. Thank you! I have many questions but I’ll limit it to the most pressing: I am making your fire cider…
1) I didn’t have horseradish (coudn’t find any) so just have ginger and turmeric. Missed the step of peeling them!
2) Some garlic cloves I didn’t really chop up but just threw in there (peeled and cut a little, just not chopped). They turned blue-ish at some point but are now fading a bit.
Am I ruined?!
Hi, Eric. Yikes! It is probably salvageable, though I’m not sure how the flavor will turn out for you. The skins of the ginger and turmeric are edible from what I’ve seen, but you may want to research that a bit. My biggest concern would be any chemicals on them from the store. Garlic can turn blue from interacting with lemon juice or some other source of copper (it forms copper sulfate). It is still edible that way, from what I’ve read. I think the best thing for you to do is give it a taste and see how you like it.
Hi There
Loved the info on the chili peppers!! Never knew that the variety was so large.
I’m looking for some information about some of the exotics like the ghost and Carolina Reaper chili?
I am trying to get hold of chili powder and finding it very difficult to get a hold of any of that in South Africa.
Is there any way that you might be able to help?
Regards
Gavin
Thanks, Gavin. Yes! Such a GREAT variety of chili peppers out there. Unfortunately, I don’t have any specific resources in South Africa where you might find Reapers and other superhots. You might try ordering seeds and growing some yourself. I will keep my eyes open for resources in your area. In the meantime, I do have resource pages here: https://www.chilipeppermadness.com/resources/chili-seeds/ and here: https://www.chilipeppermadness.com/resources/chili-plants/
Hi Gavin
I have just discovered this site, lm a chilli nut. Living in UK now but grew alot of organic chilli in Cape Town to make sauces. Imported the seeds of Reaper,7 pot,trinidads etc and successfully grew them.
Hope this helps
Cheers
Sarah
Enjoy your recipes. I have tried quite a few. I was wondering if you could run a article with recipes for fish peppers. I made a nice hot sauce with them and was very pleased with the heat. Looking forward to all your future articles and recipes, thanks.
Thanks, Jay. I’ll try to get my hands on some! Maybe I’ll try growing them this year.