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I'm looking for a hot sauce recipe that is predominately Serrano green peppers.  Anyone got a good one?

I have made Whitewookie's general purpose sauce with a combination of green Jalapeno and Anaheim peppers from my garden and found it very, very good.  You can play with the vinegar and Habanero content to suit your taste, but overall this recipe is outstanding.

So in my jar of fermenting Jalapeno peppers, just above the brine line, is a spot or two of black mold.........at least I think it is mold.  I opened the jar, wiped it off, and added some salt.  Anybody got any suggestions on what this black mold looking stuff is and if I am going to get...

Oh, one more thing.  There is a white film on top of the mash in one of the two jars......I originally thought it was salt and am wondering if it is a mold.

Thanks Rocketman.  A few questions.    1. So I'll keep the mash between 70-80 degrees and it will be ok.......no major blowoff? 2. What is up with the mash floating to the top of the mason jar and the liquid at the bottom?  Is that OK/normal? 3. Should I puree or chop?  Does it matter? 4. I...

A question: When using a mason jar and an airlock like I use to make beer......how does one keep the mash below the liquid level???  After a while the mash rises to the top and the liquid is at the bottom.  Mash gushes out around the lid of the mason jar.  Any help would be appreciated!

Well I was a happy camper last night when I left the mash up on the top shelf in the pantry, 2 mason jars filled to 1.5 inches from the top with a loose fitting screw lid..........but when I got home I discovered they both oozed about 1/3 their contents on the shelf and dripped down the other 3...

Thanks Rocketman (and Salsa Lady),   I scraped off what I think was a fine layer of salt off the top of each of my three jars of mash and put them into two jars filled 1.5 Inches from the top.  I put on loose fitting screw lids so the C02 can get out.  That should give me the anerobic...

Would appreciate help if someone could critique my recipe/approach.  Got this from reading about 10 articles and blending steps.   1. Sliced and pureed 2 dozen washed large red Jalapenos (with part of the stems), 2 tablespoons chopped garlic, 1 tablespoon active-culture yogurt, and 1 tablespoon...