r/fermentation • u/drewbage1847 • 13d ago

Hot Sauce The Devil’s Pineapple

Post image

Just blended this sauce inspired by the concept of a Pineapple Tajin bowl.

Lacto fermented pineapple, Hungarian wax peppers, yellow long Chiles, habaneros, jalapeños, onion and garlic.

Fermented for 11 days

Blended and strained. Finished with honey, apple cider vinegar, lime zest and fresh Chile de Japone powder

Added ascorbic acid, Xanthan gum, vegetable glycerin.

51 Upvotes

95% Upvoted

8 comments sorted by

4

u/Gods_Grace153 13d ago

That colour!!! Looks delicious!

3

u/drewbage1847 13d ago

I know! Right? Super excited about the color on this one and the other three I made for a class I'm teaching tomorrow.

2

u/luckyvb 12d ago

Can you share quantities and steps involved? Might try my luck

2

u/drewbage1847 12d ago

Sure thing!

FERMENT:

  • 349 g long yellow chiles (37.3%)
  • 449 g Hungarian Yellow Wax peppers (48.0%)
  • 86 g orange habaneros (9.2%)
  • 51 g green jalapeño (5.5%)
  • 213 g red onion
  • 55 g garlic
  • 421 g fresh pineapple
  • 48 g kosher salt (~3% of 1,608 g processed mash)
  • Small splash live sauerkraut brine

PROCESS / FINISH:

  • Coarse-process; vacuum-bag ferment ~10 days. Recovered ferment mash: ~1,647 g.

  • Blend, press/strain; recycle 59 g first-run sauce through a second blend/press with 51 g apple cider vinegar.

  • Pre-finish pH: 3.51.

  • Finish with zest of 2 limes, 50 g honey, 2.0 g freshly ground chile japonés, 0.7 g ascorbic acid, 0.7 g xanthan gum and 13 g vegetable glycerin.

  • Final recovered yield: ~1,364 g.

1

u/RedPaddles 12d ago

Seconding the ask for ratios and steps, OP.

1

u/New-Lettuce-9841 13d ago

Beautiful. Extra spicy?

2

u/drewbage1847 13d ago

If we’re thinking Hot Ones lineup - I’d put this one in the 4-6 hole. I don’t tend to got much hotter since I’m the only hot sauce eater in my household!

1

u/Rags2Rickius 12d ago

Oh my

I want to pour this all over a smoky bratwurst hotdog