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Datils, Habs, and Fatalli ! I have yet to combine all 3 in one sauce but I hope to next fall !

And I've used NONE :) * more art than science!

I make a lot of fermented sauces, in fact I think I always have a few batches "cooking" at any given time. It's really not a difficult process and people make it out to be WAY more complex than it needs to be. At it's most basic..... 1. Chop up your peppers, and some salt. 2. Store in pantry...

That is what I do :) Use whatever bottles are on hand, and I have friends and family give me their empties. They are all trained to know what bottles work and what wont. And I agree on the food mill thing!

^ What she said !! :)

yes

I would say that using dehydrated peppers is "possible" it will just be a lot more work. Dehydrating them will eliminate two of the most important ingredients in lactofermentation... WATER, & Lactobaccilis. You could counter that by reconstituting them, and adding some form of lacto-starter OR...

No offense taken :) I have LOTs of sauces and this particular batch was formulated to be a Schriracha knock off with PUNCH. For that I needed to cook it down, add some sweetness, and shoot for a specific texture. At the end of the day I think I nailed it for what I was looking for. That being...

The "money shot" ! It tastes and smells exactly like schriracha, with a LOT more heat! Video - http://s73.photobucket.com/albums/i230/bigdonniebrasco/?action=view&current=TEXTURE.mp4

I usually don't use a starter... just peppers and salt. This time I used just a few Tbs of juice from my homemade sauerkraut.

Only let it go for 5 weeks, but I have several others going and I wanted to get this processed today, as I am OUT of savory pepper sauce! This was a combo of ripe fresno, jalapeno, Bhut's, Fatalli, Datils, and anything else that I had on hand.... oh and a TON of fresh garlic! Removing the...

Shoulda made it "FIERCE" or "FLAVOR BLASTED" !

mmmmmmmmmmmmm "Man gravy" ! :sick:

mine did the rise and fall thing for 2 weeks then stopped and became "liquidy" :)

WOO HOOOO .......... All I have are PH strips, but I will do all I can to make SURE it's below 4! I will likely wait til this weekend. I plan on "foodmilling" it to remove the seeds, and make it smoooooth. Then a hit of citrus, simmer, BLEND!!!! and bottle! I'll send you a bottle unless it...

Can I PLEASE process it now!!!! :) The bubbling has stopped and what has been looking like thick oatmeal, has now gone to marinara consistency. Still no liquid on top, and it's at about 84 degrees. Still NEVER been opened so no mold at all! :) If I any of you would be "fermenters" take...

That means the piece was made by Griswold :)

I respect your "love" for Cigar City, and I CERTAINLY agree on the Lagunitas!! HOWEVER---- I find that VERY few people (besides hoarders, homers and resellers) truly like Cigar City brews. I have had EVERYTHING they make, and had countless tastings and the consensus has always been that most of...

You guys rock... Tequila is my bevie of choice so long as it's GOOD !!! Just killed this fella... up next is the 1942 !!!!! My friend just brought a CASE back from Mexico where he bought it at the tequilaria!

It's so frustrating that I almost never see a "conclusion" to any of these fermentation threads !! :(