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A little late to the thread, but... When I was a homebrewer many years ago, I listened to a lot of podcasts on the subject and recall hearing about a brewer at a very popular brewery in New York somewhere (can't remember where), that was gaining a lot of notoriety for his sour beers. I was...

Wow! That is an original sounding sauce and I bet it's delicious! Nice work.

Those all look outstanding! I saw my local Mexican grocery has those GOYA fruit packs, may have to check some out in my sauces, thanks for the tip! Sent from my SM-N950U using Tapatalk

Sounds tasty and looks great!

I actually didn't measure the pH on this batch (got lazy), but typically my ferments are right at 3.4 or so and adding the water, at least in the past, hasn't affected the pH at all since it's only 1/2 cup. Thanks for all the likes and comments!

Started both on December 2nd and processed on January 15th.

For a variety of reasons, I haven't made any hot sauce for a while - but the bug never left... Got a chance to get some of my peppers from last summer's garden (and some leftovers from 2016/2017 also) into some jars to ferment. I was excited to use some of the chocolate trinidad scorpions.. Man...

all looks perfectly kosher to me. I would do as others suggested for future ferments and get some fermenting lids (i like the ones with the silicone value in them - easy to use and don't have to fiddle with an actual airlock).    for me, the fermentation time has always depended on the...

Looks great! As others have said, keep at it - it's just gets more and more fun!

I used to make kombucha and the scoby from that makes great vinegar. Obviously, you want to start with something alcoholic, in the 5-6% ABV neighborhood, just drop the scoby in and let it go for a month or so. I made some from a nice red wine we had leftover one night (diluted to 6% ABV) and a...

  So... it's been a lot more than a 'few weeks' since I originally planned to process these ferments. BUT, life has a way of getting in the way, enough said! I let the airlocks get close to dry and ended up with a bit of kahm yeast in the serrano ferment, but refilled the airlock and stirred it...

Yum, those look and sound great!

Been a while since I've made anything, but finally had a chance to make up a few ferments with some of my harvest.   On the left is my first crack at a totally 'yellow' sauce. Aji lemon, yellow bell, yellow/white carrots, sweet onion, garlic, ginger, pineapple and mango.   On the right is red...

Nice, those look good! Where'd you get those weights?

Man, those all look really tasty, nice work!

That sauce looks incredible! Kinda reminds me of the el yucateco black sauce (but obviously not as dark).

I leave the seeds in also - they tend to get broken up enough through multiple boilings/blendings that they are hardly noticeable in the finished sauce.

That sauce looks exceptional! Great looking presentation also!

I use one of those portable electric burners and do it in my garage, the last time I did it in my house was the last time for a variety of reasons - number 1 was a pregnant wife in the house - that didn't go over so well.  :confused:   And it also made it hard to breathe and coughing was...

On the other hand, I always use a 5% brine for my ferments since it makes the consistency of the sauce come out just right and I think it's an easier way to control the salt level. Plus, I just chop my ingredients rather than mash (but assume the mash would work just fine with a brine) and never...