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fermenting MoA Ferment Sauce (starting this 1/19)

HillBilly Jeff

HillBilly Jeff

Gotta try to make a sauce out of the fermented MoA peppers I have.  Wanting this one to be really yellow and not like the last time I made MoA sauce lol.
 
There is a half gallon of these pods, so I need to find something to cut the heat with a bit.  Thinking mango and perhaps something else???
 
Any Ideas?
 
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When I first tasted it after I made it...yes. It almost had a tart taste to it, but now after the flavors have had some time to meld together I do not notice it as much. Next time I make a yellow sauce, I will probably increase the honey. In that thread I attached, there is mango in the red sauce. So far for a fruit in my sauces I do prefer the mangos.
 
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Found some mangoes today after work, so it is on.  I just hope it doesn't end up blistering hot like my last batch.  It was either that or the last batch just had the wrong flavor.
 
Smelled really fruity with just a touch of yeast on the top.
 
 
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Going to cook it down today and food mill it, then tomorrow do the needed adjustments.
 
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Hoping it doesn't turn out too thin.

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Can taste the saltiness and tartness from the ferment and then the fruitiness and the heat.  Hits under the tongue and numbs up the cheeks and lips.  Really good tingle to it.  Might need to cut it a bit more for it to be good for the nons around here.  
 
Not as bright yellow as what I have seen others produce.
 
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Made up some more mango/pineapple puree to add to the sauce.
 
 
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Got the sauce run through the ninja to smooth it out, cooking it up on the stove.  Bottles are ready to go.  Calibrated the pH meter and then do my first test on the sauce.  3.15  Give it a taste and it tastes like it is good to go as is.  No doctoring needed which amazes me.  Has a mid level heat that lingers.  I will give it some more tastes, but I think this might be my final product.
 
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hot stuff said:
Looks good. Did it stay sweet enough after the ferment? I have some yellow brainstrain/mango/pineapple fermenting. but I'm thinking about adding some mango in syrup to resweeten it some after the ferment.
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I didn't ferment the fruit.  I just did the peppers with some onion and carrots.  I have 2 pineapples and 5 mangoes in this sauce, but two of the mangoes were small.
 
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