[CH] Making Hot Sauce
Jose Cisneros (jccisn@gmail.com)
Sat, 5 Jul 2008 10:30:07 -0400
There another way.......
You start as you would in making wine, whisky etc.
Namely a pepper mash.
By adding kosher salt at a rate of 17% by weight to the ground peppers
most of the BAD cooties have been effectively eliminated leaving only
useful yeasts, wild though they may be.
The fermentation is very slow.
But in the end you have a base that can be used to create
any sort of hot sauce you might want.
This method is basic to what the Tabasco company does.
I don't agree with their choice of pepper to use in the mash
but the method is solid.
L8r
Jose