Re: [CH] Did I kill my habs?
Dave Drum (xrated@ameritech.net)
Sun, 01 Dec 2002 05:44:29 -0600
At 10:03 PM 11/30/2002 -0800, Karl Mitschke wrote:
>Well before the discussion on fermenting peppers, I ground up about 2 pounds
>of habenero peppers with just enough white vinegar to cover them, thinking I
>would let this age for months in a jar, and then strain for a ot sauce.
>
>Now I find I was supposed to just chop them and cover with salt?
>
>The top half inch or so of the hab/vinegar is turning brown, but it still
>smells good!
>
>Can I recover from my mistake?
You isn't made a mistook. Unless you _want_ your hot saice to have that
nasty Tabasco sauce taste. Not all hot sauces are fermented - and yours
won't be. But, it will still be hot and probably taste pretty decent. Don't
holler 'til you're hurt. <GGG>
ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!