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Nice!

Meathead, thanks for sharing your recipe.  I made up a batch this past weekend.  The only thing I did different was I used 20 red ghost peppers instead of the habaneros.  Delicious jelly!   -Alden

I like the way these look!  I was thinking of adding cumin to old yeller when it's done.  Now that I see you have done it with pretty much the same combination I think I definitely will now.   -Alden

90 days might happen anyway.  I was looking at my calendar 60 days out and I have a couple of trips that may get in the way of bottling.   -Alden

I am going to let it go for 45 - 60 days.  My house is a little cooler (mid 60s) so it probably needs to go more towards 60 days.   -Alden

Since my first ferment seems to be going well and I have a freezer full of peppers from this past season I thought I'd start a new ferment. I wanted a different color so I went with Yellow since I have a bunch of Yellow Ghost Peppers.  I tried not to fill this one as much since my first ferment...

Yum!

Houston, we have bubbles! I do believe that fermentation is underway. The level in the jar is up just a bit and you can see fine bubbles all over the place. I am psyched! -Alden

  Just make sure you clean all the hot sauce out before making the baby food!  :P   -Alden

I did my first overwinter last year.  All the leaves dropped off after I cut back the root ball and plants.  I kept watering them (every couple weeks) with a mix of water and hydrogen peroxide.  The stalks stayed green throughout the winter and when spring came they started sprouting leaves. ...

I love all the different colors of the hot sauces!   -Alden

  It's my understanding that the salt is to protect the ferment before the LB gets going.  Since I used a large dose of LB as a starter I am hoping that will keep everything safe.   Smoked peppers come later, need to get a practice ferment or two under my belt.   The LB I used is from white...

I bought an OXO food mill.  http://www.oxo.com/p-476-food-mill.aspx   Works well for me.   -Alden

First, let me say thank you to RocketMan and Chili Monstah for putting together the thread on fermenting hot sauces.  Also to the many others that shared information in the 29 pages that I read through while learning about this new (to me) technique.    I have started my first ferment.   1 lb...

http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2.html   I've made this recipe without the tomatoes and added lobster (as per one of her other recipes).  Really good mac and cheese.  I have substituted smoked gouda for the gruyere and it was awesome!   if you are looking for...

I use one when I am grinding peppers.  That is, when I remember to wear it.  I use a charcoal canister painting mask used for when you are spraying paint.  I use this kind because that is what I have in my shop...   It works well except for the occasional air leak I might get if the mask is not...

Looks tasty!   -Alden

3.2 pounds?     -Alden

First frost was last night.  I have already brought my plants in for overwintering.  Only one plant, a thai chili is still outside.  Don't think it's going to finish ripening in time...   -Alden

I've been using it every weekend.  I have run three "practice" turkeys through it so I have an idea of what temperature and how long it will take so there are no surprises on Thanksgiving.  I've settled on 250F, gives a good tasting bird and doesn't take forever.   Next weekend I will try a...