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Started a ferment Wednesday night 9/24/14   125g purple potatoes 500g garlic   12g Mediterranean sea salt 388g water   1 probiotic capsule   I forgot to take pictures before everything went in the food processor, but here's the aftermath     I used purple potatoes to help encourage/enhance...

I'm looking to buy non-dried cayennes.   Will be open to talking about buying pods that look like cayenne but are a different variety.

Does anyone sell fresh or frozen (not dried) chiletepins?

I'd never had Chalula before last night. Don't know why really.   Will always choose Tapatio first, but we were out to dinner and there ortions were Chalula or Tobasco. I wasn't feeling like Tobasco, so I thought I'll try this other one I've seen around so often.   OMG was it good! Sweet, with a...

Isn't today the day?

I made a sauce last week, and tasted it for the first time last night. Here's what I did: First, two 12 oz bottles of Negra Modelo beer were reduced by 1/2 Added to that: 12 oz of red wine vinegar(4%) 5 jalapenos 7 yellow peppers (cascabella) Whole head of garlic   Everything was cooked and...

My wife has requested I make her a sweet blueberry hot sauce. She wants it sweet enough to use on ice cream. Her heat tolerance is very low.   My first thought for pepper selection is habanero, but would have to use about 1/2 pepper for a pint batch. I was also thinking maye chile tepin. For the...

I searched, and didn't find anything.   Is there interest in trading homemade hotsauces?  

I'm interested in eating and using the hotter peppers, but do not love the burn. I like spicy, I do not like hot.   Here's the question...   If I use 200g of 5,000shu jalapeno in a dish, and wantto replace the flavor with 100,000shu habaneros without upping the heat: Would I use 1g of habanero...

It's a drawing from 1542 Germany.   Any guesses as to what the peppers are? Or what is the closest modern pepper to the picture.

I'm researching the origin of hot peppers, and it is being a daunting task.   The archeologists seem to agree that the hot pepper originated 7-8,000 years ago in South America and or the Carribean.   The first peppers were C Annum, and the first cultivated peppers were C Annum or C frutescens...

Is there a reason that roasting peppers, removing the charred skin, then lacto fermenting wouldn't work?   I see absolutely no reason why it wouldn't, but wanted to ask first.     Also, for those of you who have more pepper experience than I (which is all of you). When roasting in the broiler...

I made a hot sauce on Friday, and used 5 of the "yellow chiles". I saved about 1/2 the seeds (50 or so) I placed 2/3 of the seeds in a damp paper towel and into a ziplock bag I place 1/3 of the seeds in a damp napkin and into a ziplock bag The baggies were placed on a paper plates and put on top...

This is the recipe I designed, and am refining for my wife.   7 oz deseeded yellow peppers 2 7/8 oz carrot 7 cloves garlic 1/2 cup water 3/4 cup rice wine vinegar 1 tblspn kosher salt 1 tblspn sugar   Puree everything (except vinegar) in the food processor. Cook everytthing in a pan over medium...

I'm wanting to grow what the grovery store sells as "Yellow Peppers"   I assume they are Hungarian hot was peppers. They have a heat level a little less than a jalapeno, but much more than a pablano or pasilla.   Does anyone have the seeds for sale? Or for free :)

OK, I like Tapatio.   Two questions for those of you "in the know": 1. What peppers are in Tapatio? 2. What is the approx scoville rating of Tapatio?

I've decided to grow some. But I've never planted a single thing. I just want to grow some yellow peppers for now, because it's the one we all like. I figure I can use seeds from the fresh peppers in buying. I've read lots from this part of the forum, but 99.9% of it is over my head...

I started a sauce Tuesday. I deseeded and chopped up 4 oz each of: Dried arbol chiles Dried California chiles Dried New Mexico Chiles They were all cut into 1/2" to 1" pieces, and stuffed into a one quart mason jar.   To the mason jar I added 16oz of distilled white vinegar ad 6 oz of spring...

I started a pair of fermented sauces, and they don't seem to be doing anything.   Batch 1: 21 yellow wax peppers, 1/2 onion, 6 cloves garlic, 1 tablespoon sugar, 3.8% salt by weight, 2 tablespoons liquid from active yogurt  Batch 2: 2 bell peppers, 2 jalapenos, 8 pasillas, 4 garlic cloves, 2...

Greetings from Southern California, I found this great site via my love of fermenting things. I will be starting my first batch of fermented hot sauce after the holidays.   I've looked at the sticky regarding lacto fermenting peppers, and have looked at many recipes. I still have a few questions...