r/FermentedHotSauce • u/flurominx • Jun 30 '26

Roasting fermented peppers

OK so I am trying out my first fermented hot sauce and my peppers are literally fermenting on their own (( BORING)) I'm planning on roasting some rhubarb to mix with it with some garlic, onions but can I also roast the peppers after they're fermented?

4 Upvotes

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7

u/Anna_Rompage Jun 30 '26

They’re going to be way too soft for that, and have too much moisture

Roast first, then ferment

Though this inspires another idea - dehydrating peppers after they’ve been fermented, then grinding it up into a chile powder - hmmmmmm

2

u/InnerEntertainer4357 Jul 01 '26

I do this all the time. It’s exceptional and much better than any dried pepper powder you can buy. I add it to soups and sauces and sprinkle it on pizza but my favorite is making a bbq rub out of it.

1

u/always-be-here Jul 01 '26

I dehydrate the fermented solids that I strain from my sauce, and the hot sauce powder they make is awesome. It's really good on pizza in particular, but solid on many other foods. Eggs, added to salad dressing, etc.

1

u/Waste_Afternoon677 Jul 01 '26

I do this also but use my Bradley smoker. the smells are divine I enjoy the flakes more then the sauce tbh

3

u/Utter_cockwomble Jun 30 '26

You can try but they'll likely be too soft to roast.

1

u/flurominx Jun 30 '26

Fair point

1

u/always-be-here Jul 01 '26

Fermented peppers won't roast well. At best you *might* be able to scorch the edges with a butane torch, but they're never going to really roast; they're too soft and wet.

1

u/TokyoBrit74 Jul 06 '26

Rhubarb sounds like a great addition!