Quote:
Originally Posted by recruiterg
Is this just made from fermented ghost peppers and xantham gum or do you add vinegar when you bottle it up?
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I will go into details.
I took the peppers out of the ferment liquor and pulled the stems.
I reserved the liquor and put it in a bottle.
Then I took a goodly amount of lime juice (maybe one cup) and sugar adjusted for what I wanted as far as sweetness and heated it up.
While this was going on I put the peppers in a blender seeds and all.
After the sugar was dissolved I put it in the blender along with 1/8 teaspoon of the gum and a 1/2 heaping teaspoon of citric acid.
Turned the blender on, it has an auto shut off and I let it do the shut off twice.
Note, the gum is put in the sauce while the blender is running a little at a time.
1/8 teaspoon of the gum is good for about 1 quart of pepper sauce depending on how watery the sauce is.
The xanthan gum is used in just about every product out there as a thickener and to protect against separation.
So no I do NOT use vinegar, I use citric acid and lime juice instead.
I will never put vinegar in any of my salsas AKA sauces of any kind.
