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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...

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...

These are relatively similar ferments to what I've done before, but added a few new twists, and will be doing something different at the end to compare results. I've never done mango and pineapple together and have never used scorpion peppers.   Ingredients:   2 half gallon mason jars with...

Curious if anyone has ever used mustard in their sauces, either dry or prepared. Two of my favorite commercial sauces (one is Melindas Amarillo Mustard Hot Sauce, never caught the name of the second as it was in St. Thomas) have mustard in them, but I can't necessarily taste "mustard" in the...

Had quite a few green Serrano peppers leftover from last year's harvest, and quite a few green Hungarian hots, plus a few random thin green hot peppers a friend gave me. Decided to do a 'verde' type ferment. Also have been wanting to try apples and honeydew as filler material. Left out carrot or...

typically i end up with a pretty nice consistency in my fermented sauces and the pH has always been 3.4-ish. there have been a few instances where I'd like a thinner sauce, but don't want to necessarily impact the flavor by adding vinegar or lime juice.   and, since there is some wiggle room in...

been slacking on making sauce recently, life and all that stuff ya know...   this used the majority of my red ripe stash of serranos and hugarian hots from the 2014 season (didn't really look hungarian, started very dark green and slowly turned red, but that's what the label said and they had a...

so i'm a big fan of mango... tried my hand at a non-fermented sauce today and used lime juice and rice vinegar for the acidity.   stuck with my general ratio for ingredients, but removed seeds/membranes from half of the peppers... it's still pretty darn hot. i can definitely taste the sweetness...

started a new ferment the other day containing the following:   250g mixed habs (homegrown orange habs, caribbean red hots, and tabascos plus purchased white and mustard habs) – mostly homegrown orange hab, red hab, and tabasco. 2 mangoes, peeled, chopped and juiced (a little overripe this time...

made up a new one today:     220g red hots (7 pod brain strain, moruga scorpion, bishop's hat, red fatali) 100g chocolate hots (choc. habanero, choc. devil's tongue) 2 pomegranates, juiced 2 blood oranges, most of pith removed & chopped 2 carrots, peeled & shredded 1 medium/large sweet potato...

started a new ferment today. decided to continue the tropical theme with my hot sauces and chose mango for this one. it's tough to get any decent yield from mangoes, any pointers?   also decided to use sweet potato, yellow bell (for color and fill), a little carrot and a tiny bit of ginger, as...

after a successful year with 1 orange hab and 1 caribbean red (and 1 tobasco that wasn't all that successful), i'm definitely excited to grow more peppers next year and want to stick with mostly super hots, but am looking to expand a little.   i think i will grow a plant from my caribbean red...

I've been harvesting peppers from my organe hab and Caribbean red plants for a few months now and stashing them away in the freezer for when the time strikes to make my second batch. well, tonight was the night to kick things off with the harvest. my first sauce was made with similar ingredients...

got into this whole thing a bit late in the growing season to plan for some of the more interesting varieties from seed, but glad i found some hots at the local garden center. Caribbean Red Hot: Standard Habanero: Tobasco: it has been very wet and cool here in Iowa so far this...

well, actually my second attempt, but first after doing a bit of research. i put about 14 orange habs, 5 serranos, 2 large anaheim, a head of garlic, two mangoes, one yellow sweet onion all together and pureed them, added ~3% salt by weight to it and tossed it in some jars. the fermentation...

been scouring around the site and have found some fantastic information, but i'm in search of a bit more. didn't find anything directly related to them in search, but if they're out there, my apologies for asking again. 1) are there any established ratio of onion/carrot/garlic to amount of...

hello all, glad to be a new member of your forum! looks like a great place for the pepperhead brothers and sisters! i love hot sauces, always have, but am starting to get a little more interested in the wide variety out there, and specifically making my own. i've been a food fermenter for...