lbrand1

I finished my first batch of miracle powder this past weekend. I started with about two pounds of peppers plus garlic. I didn’t add onions this time. I added vinegar and left in two glass jars (4 cups and 1 cup) filled within half an inch of the top. I left it in the refrigerator for 27 days. I got it out and squeezed about 3 and a half cups of hot sauce liquid out. I reduced this to a little less than a cup and bottled it. The sauce is tasty, but reducing it so much seemed to bring out a bit of a bitter flavor when slurped by the spoonful. I did not notice this flavor when used on food though. I took the solids and spread them on parchment paper and put them in our Komodo grill for five or so hours over a mix of charcoal and apple wood chips. The temperature stayed pretty low. Mostly be…

I finished my first batch of miracle powder this past weekend. I started with about two pounds of peppers plus garlic. I didn’t add onions this time. I added vinegar and left in two glass jars (4 cups and 1 cup) filled within half an inch of the top. I left it in the refrigerator for 27 days. I got it out and squeezed about 3 and a half cups of hot sauce liquid out. I reduced this to a little less than a cup and bottled it. The sauce is tasty, but reducing it so much seemed to bring out a bit of a bitter flavor when slurped by the spoonful. I did not notice this flavor when used on food though. I took the solids and spread them on parchment paper and put them in our Komodo grill for five or so hours over a mix of charcoal and apple wood chips. The temperature stayed pretty low. Mostly between 150 and 175F. After removing it, I bought a dehydrator (after deciding that turning the oven on and off for hours was going to be a pain) and put the parchment paper in there until the solids were very dry. I ground the solids up in a blender and had right about half a cup of powder. It is delicious! I had used a mix of small Thai chili, Serrano, jalapeño, pimento, and bell peppers. The sauce and powder are both spicy but probably not as hot as they’d be without the bell peppers. So the powder adds a nice tasty kick to anything you put it on. The smoky flavor really makes this stuff. It’s the first thing you notice when you open the container. It’s wonderful! So it didn’t make a LOT of the powder, but it was an enjoyable, satisfying process, and next year I know I’ll be trying the fermenting process. I am now craving a baked potato with sour cream and some of this lovely seasoning!! Thanks for the great instructions!

I enjoyed your detailed Instructable. Nice to see how you worked it to completion. I would have likely given up somewhere in the middle. I also liked your music and other pop-culture-themed step names. LOL.

Thanks- I appreciate the estimate! I will definitely post back in a few weeks after I finish the process.

I had just harvested most of my peppers this year and was wondering what to do with them. Your Instructable came just at the right time! I’m going with option (pickling) Two this time because I’m impatient and waiting months for a ferment doesn’t appeal to me this year (but next year!!). I followed your instructions and jarred my puréed pulp and put it in the fridge. It was actually quite tasty even as I jarred it, so I can’t wait for the hot sauce and “miracle powder”! I have a lot fewer peppers than you did (only about 2 pounds of dry ingredients), but I was wondering if you had an estimation of the amount of seasoning your 12 pounds made after smoking and dehydrating and grinding it. Thanks for the entertaining and informative Instructable!

Both, definitely. Thanks! :)

Thanks! I am partial to a basketweave pattern. I am sure a jig and power tools could really help with cutting corks. Cutting with a knife isn’t the easiest. :)

Thanks!!

Thanks, Penolopy!