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Great reply Ann! I was just wondering why you came in to our fermenting 101 thread and started preaching fresh pepper sauce?  To each their own is right and we all have to start somewhere and let our taste bud mature as like any other hobby and as we grow as sauce makers.  Texas Creek Chipotle...

Once you go lacto, you won't backto.  I personally don't care for any non-fermented hot sauces ever since I tried my first homemade ferment.  The mashes that the commercial guys use in their hot sauces is inferior to the ferments a hobby grower can make at home with the newest and better...

I was always told to use kosher salt, let us know how it comes out.  Also, did you mix some salt in with the peppers or only in the brine like it sounds?  My crock is large enough that I only salt the peppers and use very little brine just to cover the weights.  Sounds complicated but is really...

Your recipe look really good but I can't wait till you do the same cook with some fermented peppers the difference will change the way you look at sauce making.  You obviously have a knack for sauce making with the wonderful Jerk marinade and love the taste of fine food, just wait till you get...

Bet that taste fantastic as a marinade or straight off a spoon.  All those flavors of a Jerky marinade making my glands under my tongue shoot off non-stop looks good mon. 

Yup looks like a great start on your first try Terry just wait till you get to taste your ferments there will be no looking back.  Hot sauce making will take a huge step forward.  Everything looks right on time and good to go to the refrigerator and steep in the lacto for a few weeks.  Looks...

Happy B-day Bill have a fermentingly great day! :hotsauce:  :cheers:

No don't do it Pex from brother to brother don't leave us like that? You are a senior member of our community and make the most incredible products including honey and hot sauce.  Either way I just way to say I love you brother and very glad to meet you and hope to someday meet you again.  Many...

Well on opposite sides of the world at about exactly the same time that G-Bitch blew his ferment to the sky you woke up out of a hot steamy dream.  Connect the dots...

You better get that off the ceiling right away before it stains, and you are very lucky it was just the top that blew off and the whole bottle didn't go off like a bomb and blow glass chunks everywhere.  Look how much pressure was built up to hit the ceiling in a perfect bulls eye shot in the...

Great review as always Nigel I can really get a feel for the taste and heat of that pod.  I have been very impressed with the heat of the red BBG7 all year and can only imagine what pain this chocolate variety brings.  As with any of the upper tier superhots it all comes down to the grower and...

Some very interesting varieties you have Mike, hope all is well.  Post some pictures would like to see pictures of your peppers don't know half of those are.

What a start to the new season.  Carol was a total bad ass blowing up Terminus and saving Rick and Daryl's neck at the trough.  The cannibals are back now eating Bob-B-Que at the end of the second episode.  I don't trust this Gabriel man of the cloth either, the living are scarier than the...

Bump...Keep the pics coming Rich! :party:

No updates for a while because nothing really going on outside except watering and picking fruit to place in the freezer.  This weekend just got a whole lot busier cooking the second batch of my hot sauce yesterday and with the frozen peppers and the shopping bag picking this morning, got my...

A crazy idea how to make jerky in your oven.  Some incredibly hot and awesome hot sauces...20 dollars.  A trip to the outback general store for a raw Joey meat...15 dollars.  Hanging kangaroo from paper clips in the oven by some bat shit crazy Australia bloke.....Priceless. :onfire:  

Very sad to hear this news, Beth was a pioneer in the pepper industry.  Rest in Peace my friend.

There is no going back after you have done a successful fermentation and taste the difference when you make a sauce.  The ingredients sound like they will make a wonderful blend of sour peppers and acidic tomatoes with garlic/onion.  The smell the ferments give off sweet nectar of the hot sauce...

Hi, my name is Cappy and I'm a chile addict...welcome to THP.

HBD MWCH HAND! :beer:  :bday:  :cheers: