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yea, i already bought them and got half gallon mason jars ready. having a more controlled ferment is definitly the way to go from what i see.

update: it's been 1 week now and seems as though my red Fresno mash has gone bad: http://s9.postimg.org/9ho8w4agf/image.jpg

Update: Started the mashes on Sunday and here is where we are at so far. Little bubbling in the Fresno, Jalapeño, & Serrano but nothing else. In the Habanero we have a layer of white mold: http://s27.postimg.org/dgoyfhy8j/image.jpg Do I leave this layer as is or do I scrape it immediately?

Didn't think I needed to make a brine. I thought the juice from the peppers and salt was enough.   I guess I can use rubber bands instead.

They are store bought. I was going back and forth on whether to add liquid and decided to go with just the peppers and salt. I was afraid to add too many ingredients in fear that it'll spoil the mash or alter the flavor too much. For salt I went with 1tbsp per pint of mash. Making the percentage...

So I can't seem to find any place in the Long Island & NYC area that sells a vast variety of fresh chili peppers. I've been to Stop & Shop, Whole Foods, and Fairway but all I can find is your typical Jalapeno, Serrano, and Habanero. Anyone have a go to spot to get these and other exotic...

Hey everyone!   So here is my first attempt at making some hot sauce. I'm going to start with my favorite style which is a Louisiana style sauce. I like my hot sauces more on the liquidy side rather than the chunky ones we see in the caribbean. Here are my mashes:     From left to right:   Red...

Hey everyone, new to the forum and to hot sauce making. Hoping to learn from everyone here and share my experiences. Trying to create a post with my first mash but for some reason I can't upload photos, any ideas why I can't? Thanks! -nelson