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Double post. Sorry

Thanks! I suppose a status update is in order. Well.. Big bottle front and centre is the sauce.. has been fermented and blended snd will be blended again. To my surprise i found that a) it wasnt that strong and b) wasnt that hot.. so more chilli was added and now it needs to age. Green jsr...

  Hell Yeah!   order places, I went for some xxx ones, I want a hot ‘hot’ sauce but full of flavors and as we all know, the hotter the chillie the less we need and the more flavor we keep.     wife has given me permission to plant some, now i need to design a cat proof planter...

Ok, Round 2, “a little more”..   i have read “some” of the Ebook (Ty!) and at 175+ pages can see there is a lot of info!   however, what i take from it was, prep the veg, everything, chillies last, chop and remove seeds, add water and salt and the lacto yeast thingymajig.. taste daily until...

Again Thankyou!!! I can see i have some serious reading to catch up on this weekend..!

Wow! Thanks all for the enthusiastic response... I moved here (Ibiza) in march 2000 At the moment i am buying a range of local store bought chillies but i will soon be ordering some stronger seeds and planting my own...

Thank you!! Most helpful, so, im essence, cook my mash, add vinegar.. store in large container and air off gassex...   does ambient temp matter? Is winter here now but come may / June it gets really hot here until October.. maybe ferment until late Aperil, early May before it gets too warm?  

Yeah, sorry, maybe i should have started with an easier question?

Hello all,   A newcomer enters your hallowed domain, I have a couple of questions and would appreciate some hand holding.   i am in Spain, for all intensive purposes think ‘Mars’ when it comes to obtaining ingredients and such like, oh, and I am on low funds and finally, most Spanish people...

Just saying hello, im from UK but living in Spain for 20 years..   oh, and i like the ‘hot stuff’