How much is too much?
>>21592955if you're struggling to enjoy the food then it's too much
Ready for fermentation. Interesting aroma.>>21592960I added 15 of them to my current batch in addition to the regular generic chili I usually use. Not sure yes if that's too much or too little.
>>21593060Will it get less spicy after fermentation? I occasionally but hot peppers and make a stew for tacos. If you mix it with pork and add lots of lettuce i think it tastes good. But i once ordered a spicy curry at my local indian place and it was impossible to enjoy it.
>>21593096Maybe a little, but I'm not actually sure. I don't think the capsaicin gets metabolized by the bacteria. I guess some of it might evaporate during the process, though. Hard to say how much.
I just do not like overly spicy food. I didn't grow up eating spicy food, and never got the taste for it. I like to taste the quality of the beef, venison, chicken and fresh veggies. I do like hot wings, but I suppose those are not truly spicy.
>>21593099It gets a lot less spicy after fermentation.
>>21592955That's too much for anything I can come up with. And I have about 10x that in my freezer...I have a reaper tree that is really happy. Tried for a couple weeks to add them to stuff but honestly its not fun. Not interested in building a tolerance to them. So have been trying to think of ways to use them. Jam/preserve, fermentation chili oil/water, idk.
Habanero is perfect for me when using the whole fruit or as pickles.Hotter varieties is good in sauces, for those times I want to add a modest amount for some serious heat but not have the acid and other secondary properties of the sauce overpower the dish.
>>21593060fuck that looks good. recipe?
>>21593102>quality of my supermarket meatIts all in your head.
>>21593319First you need>spicy peppers>apple>shitload of garlic>salted water (2% salt)Chop peppers and apple with a knife or machine, crush garlic and put everything into a glass container. As you put it in compress it a bit with a spoon and fill up the gaps with water. It works best when you don't do it at once. Don't use too much water, but enough to cover everything. Less is more. Now put on a lid and let it ferment a week or two. Open the lid every day to let out the gas and give it a stir. Ideally the lid works like a one way valve so pressure doesn't build up in the first place, but it works either way. When you're done stirring make sure to push all pieces below the water to prevent mold. After a few days there should be a lot of bubbles forming. That means it's working.After it's done fermenting cook it in a pot for a minute, add sugar, salt and vinegar to taste. At this point I use a hand blender to create a smoothish texture, but if you have one of those container tabletop blenders you can blend it first and then pour it into a pot afterwards. Add thickening agent of your choice if you want a thicker sauce.Basically it's just sriracha/rooster sauce, but with apple.
>>21593346sounds neat. i assume i should put in a coldish place? i made green tomatos pickes 2 weeks ago and they went bad because it was too hot
>>21593367I'm not sure what you mean by hot, but generally it actually works better when it's warm. If you keep everything under water and put on a lid so oxygen doesn't get in it should work. Look for the bubbles. You don't have to ferment for weeks, especially if it's going so fast that it bubbles like a freshly opened soda. That actually happened when I made a batch during vacation one time. In that case try 3-4 days, that should be enough for a start. You can also just skip the fermenting stage and just blend the ingredients and maybe cook and thicken it, but then you lose some flavor.
>>21593383okay thanks!
>>21592955>How much is too much?No answer suits all people. It depends entirely on your capsaicin tolerance, which depends on how often you eat red pepper and how much.
I was curious and turned a little bit into sauce already (kind of, blending this little didn't work well) to try it out and damn it's hot. Just a drop on my tongue and my mouth is on fire. It's amazing. I love it.
