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  I use the brine method. I usually only add a few tablespoons of vinegar to give it an extra twang, but I can try it without. Thank you for the suggestion!

  I just mentioned those ingredients because that's what I usually do, and they are added after the ferment, but it's a really strong flavor that overshadows the peppers.       When I first started fermenting and simply added salt and vinegar, my hot sauce tasted like a hot flavorless paste. It...

I've got a ferment of 18 months consisting of Brazilian Starfish peppers, and I need to know what ingredients I should use to maximize flavor without overpowering. I've got an award winning* recipe of garlic, lemon juice, and onion powder but it overpowers the peppers, and I feel this long...

  Awesome, okay, so the ingredients are:   - Roughly half a pound of Brazilian Starfish - 4-6 habenero peppers - 3-4 slices of lemon - 3-4 cloves of garlic - about half a yellow onion - 5% brine   It bubbles ferociously pretty quick, so I know the ferment is kicking off great. I'm trying to take...

10-4, I'll give it a few months on my next batch. Thanks!

  That's my next idea, let it sit for a long time to hopefully develop the flavors.     Mostly Brazilian starfish with a few habeneros thrown in.

  I used 28 grams of salt for 2 cups of water, which should be about 5% brine. I read as low as 2% and as high as 8%, so 5% seemed good. A few lemon slices were because of my own idea to add some unique lemony flavor, but could the acid from the lemons really neutralize the flavor completely in...

I just finished a three-week ferment, after my last three-week ferment, and both batches literally have no flavor. I can sort of taste something, but there's practically no flavor. It's a very spicy and tasteless paste that I end up with, and I'm trying to figure out what I'm doing wrong.   I...

  Cool, sounds like a plan, I'll probably do that.

  Well it was bubbling and keeping my airlock fully loaded, so I think the ferment was fine. I feel like it's an ingredient problem.

Fermented for a month with half a pound of Brazilian Starfish, 1 lemons-worth of lemon juice, and a clove of garlic, and after it was all done, I was left with hot liquid. Like, it taste hot, and that's it. Zero flavor at all. Are there any suggestions for tweaking my recipe to give it some kind...

    So I actually just added a bit of water and ran the whole thing through a food processor for several minutes. The consistency is actually just how I wanted it, smooth and creamy, PH at roughly 3.8.   Happy with the results!      

    Thanks for the tips!

Forgive me for what's probably a stupid question, but this is my first time doing this and I'm kinda winging it. I bought some Brazilian Starfish seeds last year and planted them, and they're literally taking over my house. The good thing is that I got a quarter pound of peppers.   I put them in...

  That's actually really good advice. I hadn't thought of that.

  I was expecting something along the lines of, "If you're asking that question, you shouldn't be making hot sauce."   That one's real popular elsewhere.

  I definitely will! I've got another month or so before my plants start fruiting, and then comes the fermentation process, but I'll def post back with some pics and results.

I really appreciate the input and friendly responses. As someone whose go-to information-gathering strategy is to ask on forums dedicated to the subject, you guys are far and away the best. I'm honestly shocked there hasn't been any of the usual snark or condescension mixed in with the actual...

Some great tips, thanks a lot!

I've got some plans to make a Brazilian Starfish hot sauce, but I need a way to cut it so that the heat isn't too much for friends and family. I've thought about adding some bell peppers to the mash, don't know if that'll work. Maybe add white vinegar somewhere along the way. What's the best way...