Purple Sauce & New Plants

Zach Sparks
Apr 15, 2016
2 min read

This week I got tired of my search for fresh Ghost Peppers. My reserves are running dry and I've been wanting to make a new sauce. A local farm stand had some fresh Jalapenos so I snagged some and decided it was time to tinker with some Blueberries.

Since the beginning of making sauces I’ve said I wanted to find a naturally purple sauce. After multiple batches of the Blackberry sauce I knew that the key to the color was going to be a different fruit. A few months ago I stated that I wanted to work with Blueberries. Well I can officially say that Batch #7 Overall and test batch #1 of the new Project Purple has begun. A balance of Blueberries and Jalapenos, I suspect this will be the sweetest and mildest sauce so far. The main focus from this first test batch will be to work with color and flavor rather than overall heat. It should also set the groundwork for the Ghost Pepper Blueberry sauce I still intend to create.

As always, this new sauce will be fermented for up to a month. I am doing something different though and I have a small fermentation jar that will stop fermentation at approximately 2 weeks. I want to do a comparison of fermentation time on flavor and heat. Being a small test batch, it should be a perfect time to compare.

I’m excited to announce this will be the first season that I will be trying out growing my own peppers. I’ve got Jalapenos, Serranos, Habaneros and Tomatoes (Salsa). I’m not sure the yield of the plants but I’m hoping this will be a good learning experience for future grows. My goal is to only use locally grown peppers, even if that means I have to grow them!