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I've been looking around and it seems like there are a few ways of lowering the pH of a sauce, but I'm trying to find out what works best: vinegar or ferment? To me, it seems like a ferment works better if you are shooting for a sweet sauce or if you have the time to do it. Vinegar seems...

All right. So I'm thinking of taking the leap and making my own hot sauce for fun. Maybe profit, but I think the latter is WAAAAY out of my reach. Anyway, I'm also a complete rookie in the kitchen. If it weren't for my wife, if live and die by the microwave. I'm trying to see how much...

All right. After seeing a list of how many peppers there are out there; as a rookie, it's overwhelming with possibilities. Not sure how to search for what I'm looking for aside from polling the pepper community. Here's my plan. I intend to make a hot sauce with a couple of sweet fruits...

Okay. First off, new to forums and new to all things sauce and salsa making. That said, let's get to the rookie questions: I like weird stuff. I want to make some sauces with weird stuff put together (namely hot peppers and stuff like star fruit, dragonfruit, etc) and hopefully good stuff is...

All right. I'm...well, Hurley. I'm finally making the leap into making my own hot sauce and salsa. I'm completely new with doing something like this, but I have a few batty ideas I want to give a go. Looking forward with conversing with the fine group amalgamated here!