Just got into fermenting sauces a couple weeks ago so I have no idea if mine are good or not yet. I have been meaning to do it for years now but never took the plunge until recently. After the first week with store bought goodies I got the itch to start growing my own. Bought an established chocolate hab plant at the nursery (that I pulled nearly 3 pounds from) that was well established. The ones on the left are from my plant, ones on the right are the store bought mixed with red bells, carrots, onion and garlic. I'm sure I'll make the mash like the right side from now on, just wanted to test out the chunkier method to see which I like better. I think I'm hooked without even trying it yet. Really went this route to amp up my chicken wing sauce.
Enjoy.
Enjoy.