zxcvbob wrote:
> George Shirley wrote:
>
>> Scott wrote:
>>
>>> In article >,
>>> George Shirley > wrote:
>>>
>>>
>>>> I put them through the food processor and coarsely chop them. The
>>>> salt goes on top of the peppers, preferably in a crust. Don't have
>>>> any idea about what a lb of peppers weigh. The red sauce I just made
>>>> had about 6 gallons of peppers, that's six gallon zipper bags of
>>>> peppers, that almost filled a 3 gallon crock to the top.
>>>>
>>>> I don't worry about "how much" until I get to the point of
>>>> processing the stuff into a slurry and then run it through the food
>>>> mill.
>>>
>>>
>>>
>>>
>>>
>>> Just chopped up a pound of peppers, and it yielded even less than I
>>> expected, about 2 pints. I put them into a mason jar, and plan to get
>>> a couple more pounds tomorrow. Figured that 2 tablespoons of salt
>>> won't do much of a job covering the mash.
>>>
>>> They were mainly green peppers, with the sole red habanero mixed in.
>>> I'll see what I dig up tomorrow.
>>>
>> Watched a John Ratzenberger "Made In America" episode the other day
>> about making Tabasco. John was "Cliffie the mailman" in Cheers.'
>>
>> Once Tabasco has the crushed/chopped peppers in the wooden barrel, all
>> the way to the top, they put the lid on and put the last hoop on it.
>> the lid has holes drilled in it and the people then layer on about a 2
>> or 3 inch layer of salt. With them the idea is to exclude air so the
>> peppers will ferment naturally. At the end of about 3 years they break
>> the salt crust, dump it and then process the barrel contents. they
>> also talked about the discolored peppers at the top of the barrel
>> where air got to them as "oxidized", ie oxygen in the air turned them
>> dark. those peppers get dumped too. I do much the same thing but on a
>> zillion times smaller scale. To avoid getting over salty sauce I would
>> throw away the salt at the end of the fermentation period, that's what
>> I'm doing nowadays and it makes a better sauce. At least I think it's
>> better. Barb, Bob, what say ye?
>>
>> George
>>
>
> I never tasted your earlier works to compare, but the sauces are very
> nice. The red is a lot thicker than Tabasco, not nearly as hot, and a
> much better flavor. It's similar to the best of the commercial
> "Louisiana style" hot sauces. The salt content is just about right.
> Not too vinegary.
>
> The yellow ("yeller") sauce is a lot closer to Tabasco. I don't know if
> that's what you were shooting for.) It's thinner and a lot hotter than
> the red. The heat lingers longer than the red. It tastes a lot better
> than Tabasco.
>
> Both sauces are keepers, and they are quite different -- not just
> different colors.
>
> BTW, I opened that jar of Kumquat Rosemary Marmalade this morning.
> Wonderful stuff. It's not very bitter like that seville orange
> marmalade that I made, but since I'm not British I don't like marmalade
> to be overly bitter. I can taste the kumquat in it; not just a vague
> citrus taste. I don't taste the rosemary, but I smell it and it goes
> very well with the citrus flavor. The sprig of rosemary in the top of
> the jar was a nice touch.
>
> I'm making whole wheat bread today; planning to eat a lot of toast next
> week.
>
> Best regards,
> Bob

The yellow was meant to be hotter than the red. Next time I may put a
few yellow bells in the mix to tone it down a bit. We like the rosemary
kumquat marmalade too, so far a pint of it has gone on toast and fresh
baked biscuits. Got it off this NG some time ago, would have to look to
see who from. It was originally rosemary orange marmalade but I don't
grow oranges, yet. I've been making kumquat marmalade for years and am
seriously thinking about a hot pepper kumquat marmalade next year. May
have to do very small batches until I get it right.

Those yellow peppers were also made into a hot pepper jelly that will
like your heart fires. I do like it on a rotisseried pork loin though,
both as a baste and as a condiment.

Eldest grandson, his wife and daughter are coming to visit today,
driving over from Houston area. We're having grilled ribeyes, GDIL's
favorite meat and one they can't often afford, baked potatoes,
vegetarian beans, ie pork and beans without the pork, freshly made
dinner rolls (rising first time as we speak), and cherry pie with Blue
Bell Homemade Vanilla on top.

Tomorrow breakfast will be taquitos: flour tortillas warmed and filled
with scrambled eggs, chorizo sausage, cheese, and salsa. Grandson can
eat about eight of them.

George