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Hi, again! I hope I'm not a pest, but I wanted to let you know the ongnoig sriracha (can I even call it that anymore?) testing.In progress:1. a smoked sriracha using brown sugar and smoked salt. To this sauce, I will incorporate some to-be-determined amount of chipotles in adobe.2. a green jalapeno sriracha'. For this I used white sugar, a double dose, and am trying for an extra long fermentation period. The mash is still bright (!) green, which I hope to maintain.Next up:3. Another red jalapeno based sauce, possibly with a substantial amount of onions as well as garlic.4. A Vesuvius heat level sauce made with 1/2 Manzano peppers, 1/2 yellow habaneros, white onion, garlic, and possibly not sure yet pineapple in place of all or part of the sugar. If luck holds, the sauce will be bright yellow.As an aside, I just made a salsa negra using smoked & dried morita peppers (dried chipotles that are reddish in color), onion, garlic, and orange zest. OMG. Seriously. OMG. A little drizzle on top of guaco you'll roll your eyes back and be glad you were alive to taste it. The experiments continue. Thank you for the inspiration :) My husband is a very happy man.
Thought I'd share a final report about the srraciha trials. After making your delicious original recipe, I've tried many variations. The hottest by far is one made with 1/2 yellow habaneros, 1/2 manzano peppers, a big gob of ginger root, and some onion, plus double the sugar and an extra long fermentation. Yowie zowie it is so hot that it will have to be served with an eyedropper! I also made a green' srraciha using green jalapenos. It was good, very spicy, and will make a wonderful addition to soups, etc. My favorite of the experiments is the smoked' srraciha. OMG. I roasted about 1/3 of the red jalapenos before making the mash, and added extra sugar about half way through the fermentation period, and also used smoked salt. What put it over the edge was adding a small can of chipotles in adobo sauce to the fermented mash just before emulsifying it in the food processor. It is one awesome sauce. I've made other variations, but these were the standouts IMHO. A friend owns a Mexican restaurant, so I shared the sauces with him, as well as a black salsa that uses morita peppers. He shared really great feedback, including encouraging me not to be shy with the salt. I also shared some with the nice lady at the farmer's market who let two pepper plants ripen to the red stage for me! Again, thanks for sharing your wonderful recipe. It was fun to play with it and to see what could happen :) http://iqnwhnzyki.com [url=http://mlykupjqcw.com]mlykupjqcw[/url] [link=http://xyuounb.com]xyuounb[/link]
- you got some pretty epic shots in here dude! I love the one where you tunred the horizontal shot into a vertical (the one with the white negative space). Rad concept!