discussion Making chilli sauce

[PaulinKendal]

Yes, things explode in my house, too! :astonished:

 

[PaulinKendal]

Back to the sauce. 48 hours in, and fermentation has definitely begun. There's a distinctive spicy, fruity smell in the kitchen and, if I press down on the glass puck keeping it all submerged, co2 bubbles up.

 

[Guest]

The Committee have decided to award after much searching of the rule book. Matron found a clause about scratchbuilding, which of course embroils this .

So with out more ado Paul ,
View attachment 474747
Congratulations.

 

[PaulinKendal]

Please tell Matron I'm amazed, and highly tickled.

However, the proof of the pudding etc. etc. - I'll be handing the award back in the unlikely event it all goes wrong!

 

[PaulinKendal]

So, I thought I should update this thread. This year's marmalade making is underway, and the pickled onions have nicely matured:
Not to be eaten together, natch!

And I must update on the fruity fermented chilli sauce - it went pear-shaped and I had to bin it! Not sure why, but as Tim Marlow pointed out I'm not working in the sterile conditions used by commercial makers, so success cannot be guaranteed.

I made a 100% scotch bonnet sauce last year that was so powerful I still havent run out - a drop or two blows my head off! I'll try some new experiments once I'm running low on that.