Starting a new watermelon hot sauce

a month ago by frodololo to c/fermentation

I am experimenting with multiple fruits to go into my hotsauce. Watermelon seema to be a nice choice!😊

Big_Boss_77 8 points a month ago

What are you using for peppers/heat?

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frodololo 1 point a month ago

I used some cayenne chili peppers I had laying around. I think I could have gone for more fruite ones to support the watermelon flavor a little more...

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Big_Boss_77 1 point a month ago

You fermenting them?

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vikingtons 5 points a month ago

I've never heard of watermelon hot sauce until now but I'm down af

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frodololo 2 points a month ago

We will know in a week or so.. Flavor wise I am pretty convinced.. texture will be interesting because of the high watercontent

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RBWells 2 points a month ago

Please update when it's done, my garden is pretty much just a watermelon patch right now, I harvested three today!

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frodololo 1 point a month ago

Will do! Also.. I am really jealous about your garden now! That sounds really great! I am also currently trying to ferment a watermelon wine with honey, lemon and watermelon.. looks promising atm, but its only 2 days old, so we will see..

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RBWells 1 point a month ago

Yeah it's hot AF here, not much survived but the "mini love" watermelon variety is happy - I can't even get in there to weed. I can recommend that hybrid, it's sturdy and they taste really good.

And for some reason the asparagus seems to be surviving the heat too but it isn't a summer crop. Watermelon all over it but it's doing ok. Deep roots I think.

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frodololo 1 point a month ago

I can imagine that. But at least watermelons! Good luck with your gardening! For me it is only possible in my living room!

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RBWells 1 point a month ago

How did it go?

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frodololo 1 point a month ago

I've posted a follow up picture! Worked quite well! The taste is really nice, sweet and the watermelon flavor works great for chicken and fish dishes. It is a little to runny for me, but with a bit of oil it stabilized and half of it is already gone. Would recommend to try!

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RBWells 1 point a month ago

Great! I wonder if just salting without water (like sauerkraut) would work better? I am trying a kvass/tepache for now but have homegrown jalapenos, not very spicy ones but good flavor (Jedi is the variety, usually I do Jalafuego, those are very spicy, but this year tried these instead) and some dried anchos. There isn't a lot of rind on my watermelons though, a little concerned about that.

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frodololo 1 point a month ago

Ohh I like the idea! I just did the basic concept of fermenting with some water, but it should work out without as well.. only thing could be, that the sugar concentration is higher than it should be.. that could increase the yeast fermentation and then we have hot watermelon wine.. but sounds like the next batch could be tried like that! Thanks!

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