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amazing it takes 3+ years of fermenting to make a sauce so crappy

Separation is normal. You can try and find some xanthan gum if you want to next time.    As for cooking, I wouldn't buy a sauce in Bangkok that needed refrigeration the whole time, but you know your customers better than I do.

Sounds like a good sauce but just an FYI: "Louisiana style" pretty much means a Cayenne (plus salt and vinegar, nothing else) sauce. Habanero is not Louisiana style.

"Food poisoning" due to which microbes? Specifically? That you can link specifically to open air fermentation.   Thanks in advance.

  Isn't there some idiot on this forum from Turkey who tries to get his friends to eat hot peppers and have diarrhea on busses?

It's abrupt changes (in your case, increase, with the warmer temp) in brain blood flow. Same mechanism that causes migraines. If you pay attention to it, you'll see the pounding rate corresponds to your heart rate.

One of the best antidotes to bitterness is salt. Just FYI....

Only a week for Sriracha? Huh... would have guessed longer. How did you find that out SL?

^^^emanphoto you can use a pure lactobacillus starter in the form of a Culturelle probiotic capsule/packet that will be vegan-friendly. Don't know the availability of those in Thailand but I'd imagine Amazon ships most everywhere. Or use the juice from a raw sauerkraut or kimchi ferment. Or a...

Leave out the onion, garlic, and tomatillos and it will be more red I'd guess. Obviously it would change the flavor....

You're welcome :)   IMO figuring out your signature BBQ sauce is much easier than doing a hot sauce because you can taste it over and over without your tongue getting shredded from the capsaicin. 

Is the sauce you're looking to replicate fermented? If so I can only guess that the company that makes it would ferment it to completion which I think would take a month minimum (though it all depends on what's in there). And then there's aging which can take weeks to years....   If it's not...

It's basically a substituted version of this: https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/kc-classic-bbq-sauce-recipe Instead of chili powder and vinegar I added hot sauce. Also substituted fruit preserve for brown sugar, a little goes a long way. No oil in my version. The...

Main problem as far as I can tell is the speaker. I had the same problem as you and replaced the stock speaker and tubes with a Weber 6" Signature and JJ's and all of a sudden the breakup was actually musical and not flabby trash. I agree an 8" would have been a much better choice regardless...

People make sauces from de Arbols, don't see why you couldn't make a sauce from these.

If you are to be consistent, you need to weigh the peppers at the time of jarring and everything else including the water that will be your brine and base the salt off of that. The weight of the peppers pre-smoking is irrelevant.

I have that one too!   (The little Fender Champion, not the good stuff lol. Actually the Champion is a real nice amp for low volume clean tones and can do overdrive with a better speaker just fine)   First electric was a sunburst LP standard. Used to just stare at that guitar. Then I got into...

I might point out that a pH meter is probably going to be cheaper than a pressure canner...

Right now I'm doing a combination of immersion blender and food mill. Blender leaves the seeds behind and some pepper skins and other things that don't fully break down. But there's no way I'm getting a mash through my food mill without blending it some beforehand. Even one I fermented for two...

"Poppers" in San Francisco meant something else in the 80's  :shocked:   https://en.wikipedia.org/wiki/Poppers