The Hot Sauce Project – Bottling

Today marked the completion of the three month fermentation of the habanero hot sauce. After 8 weeks fermenting as a mash and the last month being extracted with white vinegar, the pH was approaching 3.0. It was time for it to go in the bottle.

I blended everything including the seeds for 7 minutes on high in the Vita-Mix which heated up the sauce before I strained it twice through a mesh strainer and finally a chinois. I returned the strained mixture to the blender once again and blended for two additional minutes with a very small amount of xanthem gum to prevent separation. I’m going to let it sit in the bottle for 2 to 4 weeks to rest before I start handing it out to my friends and putting it into some recipes.

So how did it taste? Surprisingly good. It has a sweet, fresh scent and the taste is the typical slow habanero burn. It was punchy but manageable and will be really good on fried chicken or seafood.

Posted in

Dan McCoy

Leave a Comment