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2 Hot Sauces

Been reading awhile and decided to post.  Here are 2 of my most recent fermented hot sauces.
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The 1 in the front is a Red Jalapeno Reaper sauce, and the 1 in the back is a Trinidad Moruga Scorpion.
The TMS is a "Tabasco" style sauce and the JR is much thicker.
 
The TMS was 8 cups of Peppers.
 
The JR was 4 cups of Red Jalapenos, and 2 Reaper peppers. (Not 2 cups)
 
In both of these sauces I fermented only the peppers.
 
The TMS was finished off by adding white vinengar and cooking, running it through the food mill, then returned it to the stove for hot bottling. It made 9 bottles.  PH 3.4.
 
I saved the seeds and pulp from the food mill and put it on the dehydrator. It made for very nice red pepper flakes.  I will post a pic later.
 
The TMS mash was made last fall after harvest, and frozen.  I thawed it this past May and added the salt and put it in the Stone Crock, then cover with brine. No starter.
 
Here's the TMS mash last fall.
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These were the peppers.
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The JR mash was fresh this summer.  
 
Here's the JR mash with Garlic, Onion, and brown sugar.
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Not sure why the Red Jalapeno color faded as much as it did in the ferment, the TMS did not.
 
After cooking for a while to blend the flavors, I put the sauce in the food processor and and blended it well.  I then ran it through the food mill and returned it to the stove to hot bottle.  It made 7 bottles.  PH 3.6.
 
Both sauces are very good.  Th JR sauce is excellent on chicken wings, hot, but not too hot.
 
The TMS sauce is extremely hot.  Everyone that has tried it (including myself) says that the flavor is addicting.  Talk about punishment!
 
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