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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...

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...

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...

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...

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...