I have made a few "fresh pepper" sauces that I like, but I thought that it was time for me to venture into the fermented side of sauce making. I had a gallon freezer bag full of Douglah (red offspring) that I got from pepperlover in her buy 3 get 6 free special that she had going on, plus some assorted other peppers. I ended up putting just about everything red in my freezer in this, save a small bag of brains and inca red drops. 1 gallon bag of red douglahs, 1 quart bag of bih jolokia, 1 quart bag of TSBTs, and 5 individual bhut jolokias.
The pile of peppers:
They are resting on a pizza pan (the kind that has holes in it). These went in my Brinkman smoker for ~3hrs w/hickory. They then were put through a rough chop in the blender with arnd 4 cups of 5% brine solution, two tbsp of agave nectar, and then mixed with a vial of white labs Lactobacillus sp. This mixture was then funneled into a one gallon glass carboy, bunged and airlocked.
The pile of peppers:
They are resting on a pizza pan (the kind that has holes in it). These went in my Brinkman smoker for ~3hrs w/hickory. They then were put through a rough chop in the blender with arnd 4 cups of 5% brine solution, two tbsp of agave nectar, and then mixed with a vial of white labs Lactobacillus sp. This mixture was then funneled into a one gallon glass carboy, bunged and airlocked.
Good tip too, amps 
