It’s hot sauce season!

[nightflameauto]

First up, black garlic/cayenne.

A fermented cayenne, garlic, Celtic sea salt and coriander seed mash aged since August 14th, then blended with fresh peppers from the garden picked today, she me vinegars and xanthan gum. Then I tossed in a bunch of black garlic and cooked it down, then into the food mill with it. The dry bits are in the dehydrator to make seasoning.

The sauce looks ugly but has a very heavy black garlic flavor, so it achieved the goal. Raisiny, nutty, fruity and surprisingly sweet with a nice slow burn heat. Who wants some?

[linthat22]

Looks scary dude. I think I'll stick with my weak ass Cholula.

[ajaxlepinski]

Oooooh, ooooh, ooooh!!! ME!!! PICK ME!!! I WANT SOME!!!
I'll PM you for your PayPal address and to send you my home address.

I miss that jalapeno/habanero spice you made a few years ago - that was awesome stuff.

I have to think of something besides my homemade aftershave to send you.

[Tortuga]

I might give a try

+1 to Ajax's sentiments about teh spice... need me some of that again!!!

[itchyfingers]

Really, you went with raisiny?

[andvari7]

I am definitely interested in a black garlic sauce. Towards that end, I PMed you.

[nightflameauto]

Really, you went with raisiny?

That's the main flavor of black garlic. Raisin, toffee, sweet fruit and just a hint of regular garlic.

So, here's what's happening. It's a small yield batch, so there's not a ton to go around. I'm going to put it in 2oz bottles. A standard hot-sauce bottle is 5oz. By the measurements I made I should have five bottles, and I'm keeping one, so four for the board.

I have two for sure already claimed (though they have the option of claiming two when they get back to me). First come, first served.

There will be a more traditional sauce coming in a few weeks. Currently fermenting/pickling one batch of heavy regular garlic and cayennes, and another batch of straight cayennes, both with celtic sea salt as the only other ingredient. The fermented stuff turns out so tasty. And if it goes well they don't even need much, if any, vinegar as the ferment builds up acid content based on the sugars in the peppers. Right now the garlic batch is on week two and the plain pepper batch is on week one. The smell in the room they're puking CO2 into is amazing.

I haven't had enough peppers to justify making the spice again in quite some time. The past couple years have been disappointing for pepper growth, and the local suppliers seem to have the same problem as it's near impossible to get good big batches of peppers from them. I've considered going to a wholesaler and getting cases of them, but I'd have to plan that out really carefully to avoid spoilage and time seems to keep moving faster and faster.

[VTM]

Please sign me up for as many bottles as you can spare of everything.

Name your price, then double it.

[nightflameauto]

Please sign me up for as many bottles as you can spare of everything.

Name your price, then double it.

Special DBN pricing: $45 per 1oz bottle, half filled!



I kid. Kinda.

[VTM]

Please sign me up for as many bottles as you can spare of everything.

Name your price, then double it.

Special DBN pricing: $45 per 1oz bottle, half filled!



I kid. Kinda.

Double it.

[_ej_]

....I want some

[neilrocks25]

i am too far but good luck that looks yummy.

[nightflameauto]

....I want some

Lemme see where we land. Right now I'm on the cusp of running out, and I don't want to over-promise until it's in the shipping bottles.

If I do run out, I'll have the traditional stuff in a few weeks.

[lester]

Sign me up for the next run NFA.
And hit us with at least them 5 oz bottles if you can.

[nightflameauto]

OMG, guys. I had a pork chop last night smothered in this shit. Good fucking grief was it tasty. And the slow burn creeped up into near pain levels as I went. So tasty. I wish this had been a bigger batch so I could share it with more of you.

[BroSlinger]

not sure if this is a thread derail, but this stuff is the SHIZNIT. I eat it for breakfast everyday. Been eatin' it for 20 years.

[nightflameauto]

not sure if this is a thread derail, but this stuff is the SHIZNIT. I eat it for breakfast everyday. Been eatin' it for 20 years.

Derail away. That is tasty shit.

What I usually put on pork chops is pepper joe's blueberry reaper sauce. Excellent flavor with a bit of sweetness to it.

[VTM]

Got a bottle of this on the way. Anyone tried it?

[IndyWS6]

This stuff is awesome. I don't mind some heat, but flavor is important. Hot sauces that are stupidly hot to the point that you lose the flavor don't interest me. This blend has some heat that sneaks up on you, but it also tastes great. It works well on fish and pork. I especially like a little on scrambled eggs...

[BroSlinger]

Got a bottle of this on the way. Anyone tried it?

Yes. It’s awesome.

[ajaxlepinski]

My sauce arrived yesterday and it is OUTSTANDING!!! I'ma gunna have to buy some pork chops this weekend!!!

A BIG THANKS TO NFA!!!

[andvari7]

My sauce arrived yesterday and it is OUTSTANDING!!! I'ma gunna have to buy some pork chops this weekend!!!

A BIG THANKS TO NFA!!!

Mine went into a duck ragú, and on top of a pasty I had for lunch. Fantastic stuff. Thanks again, NFA.

[nightflameauto]

Yer welcome, guys. Glad it arrived safe and sound and I'm glad you like it.

Had a bit of a calamity with my pepper mashes and the lids started leaking. Killed off most of the fermentation process and started to rot.

I'm blaming 2020.

And we got a freeze so I've picked my last peppers for the year. I'll be prepping them for a mash this weekend, and this time using new lids so I don't get any oxygen leaking.

I'm thinking if we get another warm streak I'll order a case of peppers from one of the wholesalers just so I can have ONE big batch of sauce this year. Fingers crossed they'll be selling them when the weather permits shipping without them freezing.

[Zozobra]

I think you linked me to a fermented habanero and mango sauce using a bit of culture from a yogurt like 6 years ago? Does that sound about right? If that was you I'd like to have another crack at something like that but haven't found anything useful on Google. May as well ask the master here!

[spawnofthesith]

Yer welcome, guys. Glad it arrived safe and sound and I'm glad you like it.

Had a bit of a calamity with my pepper mashes and the lids started leaking. Killed off most of the fermentation process and started to rot.

I'm blaming 2020.

And we got a freeze so I've picked my last peppers for the year. I'll be prepping them for a mash this weekend, and this time using new lids so I don't get any oxygen leaking.

I'm thinking if we get another warm streak I'll order a case of peppers from one of the wholesalers just so I can have ONE big batch of sauce this year. Fingers crossed they'll be selling them when the weather permits shipping without them freezing.

Do you have a resource you can link to that ships freshies? I've been wanting to source some more specific habanero cultivars, and other stuff like scorpions and brain strains for a bit now. I had a boss years ago that grew several different hab and scotch bonnet varieties and always shared his harvests with me but I've been limited to boring supermarket stuff since then