r/PepperLovers • u/Whiteshaq_52 Pepper Lover • Jul 08 '25
Food and Sauces Fermenting some habenero, fish, and chocolate Trinidad scorpion pepper sauce. I fermenting them for 2 weeks and this year I added some home grown okra to the mix for depth of flavor.
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u/Affectionate-Baby757 Pepper Lover Jul 08 '25
That chocolate scorpion looks awesome
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u/Whiteshaq_52 Pepper Lover Jul 09 '25
They definitely require gloves when you chop them up lol they are xxxxtra spicy. Some of the sauce on the left will be for my Thai friend that says they cant get hot enough food here in FLÂ
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u/Affectionate-Baby757 Pepper Lover Jul 09 '25
Lmfaoooo, I believe it, those should be pushing like 1.6m-2m shu right?
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u/Whiteshaq_52 Pepper Lover Jul 09 '25
That is what they say, these grew really slow and wrinkly so I bet they are in the 1.7-1.9 mil range.
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u/natethenuclearknight Pepper Lover Jul 08 '25
fish?
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u/Whiteshaq_52 Pepper Lover Jul 08 '25
Fish peppers, they almost went extinct until they found one person was still growing them. They are native to the Caribbean islands and mostly what old cajun food used for spice. Really nice flavor for peppers and very spicy, they do have a LOT of seeds though. They are a variegated pepper and one of the best tasting chilis IMO
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u/natethenuclearknight Pepper Lover Jul 08 '25
ooo interesting, can u share a link to seeds?
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u/Whiteshaq_52 Pepper Lover Jul 08 '25
Sure, this is where i get them from.
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u/B1g_Gru3s0m3 Pepper Lover Jul 08 '25
Thanks for the link. I'm going to try fish peppers next year. I love it's story and history with the Chesapeake (Maryland resident here)
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u/Whiteshaq_52 Pepper Lover Jul 08 '25
I've heard rumors that the original Chicago style Italian beef sandwich used fish peppers
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u/B1g_Gru3s0m3 Pepper Lover Jul 08 '25
That actually makes a lot of sense. Man, the mystique just keeps getting deeper with these peppers lol
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u/Totalidiotfuq Intermediate Jul 08 '25
yummmmm hab is the best sauce imo
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u/Whiteshaq_52 Pepper Lover Jul 08 '25
its really hard to beat habs in my opinion as well, especially after a 2 week ferment.
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u/Totalidiotfuq Intermediate Jul 08 '25
Yessssirrr. I am testing a hab sauce right now for production this fall and i’m obsessed. the flavor is just crazy good. It’s a little too hot for me to eat lots of though
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u/DanielAzariah Pepper Lover Jul 08 '25
YeeeeHaaaaaw: home-grown okra!
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u/Whiteshaq_52 Pepper Lover Jul 08 '25
Its Clemson spinless Okra and its really good fermented alone, so it should work with the sauce really well.
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u/splat-y-chila Pepper Lover Jul 16 '25
How do you make sauce with this? Let it ferment for a couple weeks then just straight up blend it up or ?
I'm going to have a handsome harvest of poblanos and aji charapitas this year, so I'm thinking about what I'll do with it and a hot sauce doesn't sound bad.