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This is the sauce I had to do the least amount of tweaking to make it work. A bit of ACV, palm sugar and water, and its a go. The only other ingredients were a shallot and some garlic and a splash of Meyer lemon juice. I let it go for about a month. I could have let it go way longer, but meh...

Fermented a ton of Reapers and Elephant Garlic with some sourwood honey in a 2.5% brine. Silicon self-burping lid. Pumped the excess oxygen out, and let it go for a month and a half. I really should let it go longer, but it seemed like it had bubbled its last bubble, so what the Hell? Put the...

About two months ago I started a 2.5% ferment with layers of Reaper, Chocolate Doughah, and Fatalii peppers with chunks of dragon fruit and elephant garlic and shallots. It stopped bubbling a few days ago, so I decided to see how it was going to be. No nasties. I use the air locks with a pump...

Okay. The first ferment turned out pretty well. I only let it go a few days. So, I started a second one. This one is a bit more extreme. Filled a mason jar with the following: Carolina Reapers (10 or so) Chocolate Moruga Scorpions (again, 10 or so) Chocolate Bhutlahs (10?) Chocolate Habs (15)...

So... got some silicon waterless lids. Seem nice enough. Chopped up a bunch of Jonahs Yellow Brain Strain, Fataliis, Datils and Chocolate Bhutlah peppers, a few teaspoons of salt and a little over a cup of water. This is after a few days. Water is cloudy on the bottom. https://ibb.co/hFHdvz...

Reapers, Chocolate Habs, Fatalii and Ghost peppers. Put about a tablespoon for about two cups. Tasted it. Yep... salty. I did a rougher chop this time around as my blender, measuring cups and what not are in moving boxes. It's now sitting in a cabinet. I will resist the urge to open this one...

Okay. I had a bunch of frozen peppers from last season and a few early-turners from this season. I added 1tbsp of salt per cup of water and threw a little extra because I'm a bit scared of botulism or other nasties. After a week nothing. I tasted it and it was super-duper salty. I strained...

First... pics. Finally. These are a few of the peppers I'm using. Again, Reapers and Scorpions with some Ghost, Red Habs, Bullet Habs (love these!), and pequin peppers. I didn't ferment because the fermenting apparatus is still in the mail. So, I built a pepper gastrique. After that, I...

Pics coming soon. The second summer sauce is a desert sauce. I used fresh blueberries, Moruga Scorpions and wild Chiltepin peppers (what a bizarre looking plant!). Got the blueberries going in a simple syrup. While reducing, I started another simple syrup infused with the peppers. After...

Greetings. Just found this place. Figured I'd post after I made something worthy of reporting. There's a wealth of information here, so I'm stoked I found this place. So... first sauce of the season. A Strawberry-Reaper-Moruga hot sauce. Threw in a few White Bullet Habs as well as some...