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/ck/ - Food & Cooking

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15115574 No.15115574 [Reply] [Original]

>fermented scotch bonnet and garlic for 2 weeks
>today's the day
how would you turn this into a delicious hot sauce if you were me?

>> No.15115596

I'd pour it over my dick and chase the neighborhood children around nude sans my throbbing erection and a darth Vader mask

>> No.15115624

>be op
>save and repost dumb frog images
>...
Yeah, I'd probably just eat a bullet if I were you.

>> No.15115632
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15115632

>>15115624
who hurt you

>> No.15115646
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15115646

>>15115624

>> No.15115656
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15115656

>>15115624
U mad?

>> No.15115710
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15115710

>>15115624
rude

>> No.15115722

>>15115574
Id probably roast some jalapenos and white onion in the oven and then puree that with however many bonnets And garlic to your preferred spiciness, add honey and apple cider vinegar to taste, finish with some lavender and salt

>> No.15116703

>>15115722
why wouldn't you ferment the japs and onion as well?

>> No.15116705

I read botnet. I need to leave /g/

>> No.15116747

>>15115574
Leave it for another two weeks, blitz it.

>> No.15117345

>>15116747
it will get moldy no?

>> No.15117356
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15117356

>fermented scotch bonnet and garlic for 2 weeks
>today's the day

>> No.15117714

>>15117356
>>>/qa/

>> No.15117719

>>15117345
add a splash of vinegar

>> No.15117805
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15117805

>> No.15117975

>>15117805
hipsters that like hotsauce are so 2014

>> No.15117983

>>15116703
Ive done both ways and prefer using some of each. We made tons and tons of fermented jalapeno hot sauce and the best way was 1:1 fermented to roasted, but yours are far too hot so probably 4:1 roast to fermented bonnets.

Should be delicious bro

>> No.15117990

>>15117345
why would it get moldy? if you made the brine right itll never mold. itll just get even more funky

>> No.15118064

>>15115574
Grind it in a blender with some of the brine until it's the consistency that you want and then force it through a fine-mesh strainer and bottle.

>> No.15118231
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15118231

>> No.15118604

>>15118064
what about vinegar brown sugar salt?

>> No.15118894

>>15118604
I don't know about brown sugar, but sure.