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I'm about ready to bottle up my fermented sauce.  Going to check the pH after I cook it down. Can these woozy bottles be processed for better shelf life?

What is that beast of a plant behind you?

Just ordered up one of the monster mystery boxes and was super happy with the product! Thanks so much AJ! I was able to identify most of the peppers, socked some seeds away for next season. I've pickled the ones I sliced up and can't wait to throw them on some sammies in a few weeks. Very...

This awesome, can't wait to get on your level.

I've posted a few times here already, I just wanted to make a 'Welcome' post as well. I love this community and love being able to talk about all things spicy. I'm living in NC with my wife, 4 year old daughter, and another little bundle on the way. My wife thinks I'm broken since things are not...

Thanks for all the input. I'll be sure to update when I get around to making the sauce. 

My concern is in attempting to make a shelf stable product. I've heard fats and oils can become rancid and ruin a good product. It sounds like I may just need to make the 'hot sauce' component, and then add in butter when I got to make something with it. Thoughts?

Hey all, has anyone tried making their own buffalo sauce from peppers? I guess more importantly, what makes it buffalo sauce? Is it just the inclusion of butter to the hot sauce? I tried to google some recipes, but all of them seem to include "hot sauce" as one of the main ingredients... not...

Ughh... didn't even think about the water, used straight tap water. Should I have boiled it first to get rid of the chlorine? Am I pretty much hosed? This was my entire crop for the season.

http://m.imgur.com/a/4VEaW Does this work?

How do I add pictures to my post?

Hey All,   This year I decided to embark on my first fermentation. I had a lot of success last year using the peppers fresh (previously frozen) and made a few sauces. I wanted to get some different flavors. I read the fermentation sticky and decided to try and use some wild yeast in the air to...

That's interesting! I bet the rind added some bitterness to the sauce overall, which can lead to nice complexity in flavors.

What are some other ways to adjust pH aside from adding vinegar? Are certain fruits more acidic than others?

Hey all,   This past weekend I  finally got around to cooking up a few different sauces with this seasons crop that's been sitting in the freezer. A couple take aways: Don't use vegetable oil in place of an oil that can take a higher temp, burns too easily! And also, Don't use too much vinegar! ...

You did great in your recommendation! Over the weekend I made 3 different sauces, I plan to do a write up on them when I get a little more free time and upload the pics to my computer. For my Reapers, I mixed 2 oz Reapers, 2 oz Jalapenos, and 3 oz of Purple Tiger Chiles. Sauce smells delicious...

Late Update:   I took the advice of The Hot Pepper admin and decided to stay away from trying this with reapers. I took 3 dozen of them that I had and made some chili powder instead. It was amazing just how little powder you get from 3 dozen (about 20oz) of peppers. I think it came down to less...

Thanks for the tips! I'll be sure to update once I've been able to experiment. My reapers are finally started to pod so maybe in a few weeks I'll have some good news!

I've had an idea in my head for a blueberry and caramelized onion type hot sauce and this year I have my own reapers and habaneros to play with. Anyone have a recipe similar to this that they've had success with? Last year I tried one with some scorpion chiles, but the onion flavor was more raw...