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This is my first attempt at fermenting a hot sauce. I have read a few tips from the forum here, which were helpful.  I hope it will go well.     If you have any comments or suggestions, all are welcome so I can iterate to get better results. I'll post a follow up on this.   --   Part 1 of...

This looks so good I want some now  :party:  

I don't mind Tabasco, I think it has its place. However there are very similar sauces, and making a vinegar sauce that is hotter than Tabasco takes about 10 minutes (not fermented). Not sure if they even ferment Tabasco? I've hear yes and no, if anyone knows the definite answer I would be...

It is pretty easy to make, and takes about 10 minutes:   500 mL of vinegar 85g of dried crushed chillies medium intensity 5g of Carolina Reapers 2g salt   Toss everything into the blender (in any order) and grind the seeds until they are not visible in the sauce, taste and see if it is...

I will so try this! I did some basic vinegar sauce, but I want to do some fermenting.

Thanks... looking forward to some hot times.

Hi I'm from London and I really love hot things and it doesn't matter if it is a sauce, well spiced fish or chicken.   I'm also looking for tips to do my own sauces, and have made some. I'm interested in trying out various fermenting processes.   Oh well...   Here's me eating a reaper  :fireball: