New to the world of growing hot pepper for myself. I've got a 3 year old Trinidad Scoprion Moruga that threw down a bumper crop this year. I am planning on making a fermented hot sauce of out of them that will probably be ultra hot (just perfect!). So I wanted to run my plans for this batch by you folks to get some perspective. Basically from what I understand, dice, process and chop the hell out of them to make a pulp from them. Add some garlic, onlion and maybe a carrot for sweetness. Then finally introduce an existing lactobacillus culture (from home made kimchi I've got in the fridge). and watch the magic happen.
Am I missing anything? Any tips? I'd like the consistency to be similar to that of Tobassco or Franks as I like the free flowing liquid over chunky sauce (for tequito binges).
Thanks in advance and mind the spelling errors as I'm to lazy to spell check.
You all rock!