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Awesome, I'm fairly new to all this so I just didn't wanna step one any toes, this is one of the coolest things I've seen since I joined the forum. This place has given so much info and most everyone seems pretty chill. I don't have much to add, but I'll throw in what I can, mostly common ones...

Is it too late to get in on this?

100_3889 by Sr. Beaver, on Flickr 100_3893 by Sr. Beaver, on Flickr here's mine I have 2 of these, absoutely love this, great all around grill/smoker left side is gas, great for after work on weekdays, then right side is charcoal with the smoke box use it every weekend.

Welcome from a fellow MN Native!

thats waht I thought, I always have some starter in the fridge. And as far as cooking the mash, I get you don't cook it, but did sterilize the jars first, that shouldn't cause an issue, right?

Once again great info for the biginner such as myself, I think I'll try it both ways and see what I prefer, plus it will give me more to experiment with.

Great help for this newb, I have learned a lot from just posing a couple ?s and browsing the past posts on here. I do like the idea of no needing as much salt for no other reason other than I just care for the taste of it. And when you say Hooch are you talking about the liquid that raises to...

Ok makes sence I might make a run over to Hatch and pick a bunch next weekend. Would you recommend using them reconsituted or grind them for a basic sauce?

Thanks guys, I completely forgot about that and Rocketman's 101, I had read through that when I first joined months ago. Just skimmed trough it again and used some of the liquid out of my last batch of Rotkraut that I just finished and canned last week.

I am wanting to get some Hatch peppers(Hatch, NM) but it is not the time to be able to get fresh ones, would it be possible to order some dried ones and use them in a sauce? I'm still pretty new to making sauces and have only used what I have grown so far. Thanks in advance for any input.

Well as the title says I started my first attempt at a fermented sauce today, this is waht I started with 1 lb Jalapenos 5 large carrots 5 stalks celery shredded all mixed 3 Tbls pickiling salt, put in jars with lids loose to let gases to escape. anything I should have done different or...

Sounds good Thanks for the tip, I'm brand newb to this so experiment and experiment some more till I figure out the art of this new endevor.

As far as end state of what I wanted it's close need to refine it a bit, but Day one it was very sweet at first bite heat was delayed about 2-3 seconds and it wasn't overpowering but not quite as hot as I wanted. As far as pepper choice, well yeah I used what I have. I'm very limited by space...

After poking around in here and other places around the good ole interweb I decided to try my had at making a hot sauce. I decided I wanted a sweet hot so I got some ideas from a few different recipes I saw and went to the kitchen. So with an idea of where I wanted to end up as far as flavor and...

After a bit of goole image trolling I came to the same conclusion, they were marketed as "White lightening habanero" when I bought the seeds but I belive them to be the Yucatan White Habanero. I was gonna post up a pic of them but forgot before I went at'em with a Chef knife and threw them in...

Just a little about me. This year is my first growing my own hot peppers, to start off I went with Cayenne and White Habanero. With some success the Habaneros are producing lots of peppers but they are very small, nothing over 1/2 inch long, Cayennes have done very well harvested around 30...