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So I started my first raised bed garden earlier this year. Multiple mistakes were made and my plants didn't get as big as they could have, but I got enough peppers for a few hot sauces. Now I need to overwinter them. I should have posted this and started more a while back, but work has been...

Long question made short: What grow media should I be putting in my Solo cups? A lot of the guides are nearing a decade old and pic & links are often broken.   I already have a bunch of plants in solo-cups with the Kellogg Raised Bed mix, but they've been like that for over a month and are still...

This is my first attempt at growing peppers, largely because it's hard for me to find anything around where I live that isn't Habs or Jalapenos (being in cajun country you'd think a guy could find some cayenne, but nooooo.) So the list of things I've probably messed up could be vast. I bought a...

In celebration of 2020, I've decided to name my first sauce made with superhots "Natural Crit." Nerds will get the joke.   Ghost Peppers: 28g (7 Peppers) Fresnos: 90g (~4 Peppers) Jalapenos: 160g (~7 Peppers) Bell Pepper: 138.7g (1 Pepper) Garlic: 188.7g (7 Heads) Carrot: 76.7g Cayenne Powder...

So, planning a new hot sauce. Ive got 5 ghosts in the freezer that I want to use in a new mash I intend to ferment. To go along with them in the mash Im planning on doing baby carrots (because theyre what I have on hand), garlic, red bell peppers, and some jalapeños. Having never used...

This is my first try at spicy pickles. It's my first attempt at pickling pickles, really. I've pickled jalapenos and eggs and such before, but never actual pickles.   Ingredients: 2 Cucumbers 1/2 Red Onion 1 Head Garlic 14 Dried Thai chilis 2 Jalapeno 1 1/2 Tbsp Peppercorn 1 tsp Ground Mustard...

An idea I had the other day: My wife is really into "superfood" type stuff, using natural ingredients to help bolster the body's immune system. Elderberry syrup, "Fire-cider," and the like. I thought to myself, "Hey, I could make, like, a really vitamin-rich hot sauce." Sort of based around the...

So, I decided yesterday that I wanted to try to make an imitation Mae Ploy Sweet Chili Sauce. My wife tried it in Thailand and was hooked on it. She's not a fan of other hot sauces, and I'd like to make something she'd eat as well. I'm making a small batch as a trial run. So far, I've decided...

I've got a good mix for a verde sauce: Jalapenos, Serranos, Garlic, and Shallots (my experimental mix since I can pretty much get them year-round), always with something else added in to kick up the heat. So far I've tried habaneros and dried thai chilis, but I want to kick it up even more. How...

The topic came up last night, between talking with my parents about my new hobby of fermenting hot sauces and the apparent national over-abundance of cranberries and alternative recipes to try them out in, I realized I could try my hand at a Cranberry-Habanero sauce. I'll probably be bottling...

Inspired by Rocketman's Theriac, I decided to do a simple garlic sauce of my own. If it proves to have any kick or not, I'll probably call it "Hellsing Sauce." If it turns blue, I'll probably call it "Cherenkov Sauce."   Ingredients (Blended): Garlic: 16 Bulbs - 929g (2 lbs, which means I lost...

So, I thought to myself, I want to make a good cayenne sauce, but due to season and general difficulty finding them, I thought to order some dried cayenne peppers and try that. While looking, a nice big jar of cayenne powder showed up in the amazon order. So I thought to myself... why not...

This is my third ferment, so I still don't exactly know what I'm doing.       Ingredients: Onion: 65.2g Garlic: 150g Serrano: 736.7g Habanero (Green and Orange): 110g Jalapeno: 779.7g Water: 2 Cups (436g) + Top Brine Layer (~1/16cup) Pickling Salt: 110g (~5%) + a few grams for the brine layer A...

So, I've started my second batch of ferments for a hot-sauce. Ingredients by weight below: Habaneros - 388.4g Garlic  - 171.5g Thai Chili - 375.3g Red Chilis - 690.1g (Total Non-salt-weight: 1625.3g) I went by the Hunter Angler Garden Cook Recipe and added just over 2% salt by weight: (I also...

Hey everyone! I'm a long time hot-sauce lover, but only just this summer did I start making my own fermented sauces, originally intended as a wedding gift for a long-time buddy of mine (who had also said they didn't want gifts, but I insisted). My first three batches were (simultaneously) a...