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Crock of Time
@crockoftime.com

Got enough ripe chilies plus some stored in the freezer to finish the main #HotSauce this year, along with smoked and dried chilies from September and vacuum bag #fermented mash from August. Just need to put it all together.

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Crock of Time
@crockoftime.com

It was a long day and posting progress updates would have made it longer, so I'll summarize after the fact. First batch in August was fermented, September smoked/dried, and October added fresh. bsky.app/profile/croc...

Crock of Time@crockoftime.com

There was no 2024 hot sauce 😥 but I've been thinking about it until I finally got some in the garden this year. I've simplified the process: ferment a batch, smoke and dry a batch, and when I'm ready, I'll combine the 3. This simplifies the timeline and means I can do the smoking in cooler weather.

Crock of Time
@crockoftime.com

Introducing yet another variable, I decided to go straight to the blender this year. Previously I've used (and almost broken) a food mill attachment for my stand mixer. I do think starting in the blender is the way to go, but straining was difficult and I ended up using my hand mill.

Crock of Time
@crockoftime.com

The smoked and dried chilies were rehydrated in an amount of barely simmering water based on the weight they lost. Left this longer than I meant to and had to add more water before blending. Salt and vinegar were also added.

Crock of Time
@crockoftime.com

With these I removed as many of the seeds as I could and the difference was striking. Almost no solids remained after milling. The seeds leave space for the good stuff to hide within.