[–] StrangeThingsAfoot 0 points 1 point 1 point (+1|-0) ago
Fermentation: if you ferment peppers beforehand (ie Louisiana style), you can stop fermentation by just adding vinegar (which you'll be doing anyway) and/or refrigerating it. If you add yeast extract during the cooking process, it'll ferment a bit while it's on your shelf, but that's expected/desired.
Spoilage: It's not a concern if your pH is low (and generally there's so much acid that it's like 3.5-4). If you're going to be keeping it for a year or something, and it's low in vinegar/citrus, then refrigerate it.
[–] TrueToPooh 0 points 1 point 1 point (+1|-0) ago (edited ago)
I eat it :)
If i am going to store long term i can it.
Here is the base recipe i use. I often play with different peppers in it.
Chipotle Hot Sauce
1 lb Chipotle peppers
2 medium carrots, cut in large chunks
1 medium onion, quartered
10 garlic cloves
4.5 c water
3 c white vinegar
1tbs salt plus 2 tsp salt
In a stainless steel non-reactive pot add all ingredients, bring to boil then reduce heat and simmer for 45 minutes or until carrots are very soft.
Turn off heat and let mixture cool off to room temperature, then place in stand blender. (I use a stick blender in the pot)
Blend until you get a smooth consistency.
Strain mixture into a clean container, use a ladle or spoon to press out as much of the liquid as possible.
Discard solids.
[–] WickedVocalist 0 points 1 point 1 point (+1|-0) ago
Chipotles are costly as fuck.. that hot sauce recipe would cost me $200
[–] TrueToPooh ago
Ouch! They are far cheaper here (Texas), and on Amazon.
[–] UEMcGill 0 points 1 point 1 point (+1|-0) ago
Thank you