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    My bad, LD, shoulda recommended you directly.

      Hey guys, thanks for the responses.   Just for disclosure, I thoroughly read the fermentation sticky.   I didn't add a starter, as I followed this recipe: Just to be on the safe side I'm gonna dump it and start over with starter and marbles on top of cabbage leaves.  Nova and Mike...

Hey All,   I've made hot sauce for many years, but I am trying my hand at a fermented sauce for the first time.   This is what my sauce looks like after 4 days.   I put in:   about 2 pounds of fresnos one red bell five cloves of garlic 2 tablespoons of brown sugar 2 tablespoons white sugar 2...

  Great looking box, what are those white-colored ones?

  Thanks, never heard of that one.

  heathotsauce.com   Forget amazon, this site is as good as it can possibly get, and the shipping is very cheap.

  Hey, buddy, Year of the Dog is awesome (as is pretty much all of the Lucky Dog sauces that I've tried).  I am not a supplier in any way, just an avid fan.  If you want to talk about supplying shops, go to reddit and message /u/heathotsauce.  He's a really nice dude.

  www.heathotsauce.com is the most comprehensive site I have found for purchasing hot sauces online.  

No particular order:   Lucky Dog, Black Label  Angry Goat, Hot Cock (really hot) Formosa, Habanero Charman Caribbean High River, Rogue Sauce

Almost time for pepper planting and baseball.

It usually just means that the sauce wasn't strained.  Seeds do not add heat or flavor, they only have heat because they're in contact with the placenta.

Looking good, bro.  Why the lettuce (cabbage?) leaves  on top of the peppers?

Hey, clearly I am about five months late to the party (and kinda new to THP), but shiro is basically a humus seasoned with a berbere spice mix.  The spice mix is kinda like a curry powder, jerk spice, or chili powder in the sense that there's a basic recipe, but every family/cook has their own...

I don't know if it was just my batch, but the bottle of Big Fats 7o8 was all garlic.  I mean, I like garlic in sauces, but it was the only note other than the heat.

Biggups to Wicked Mike for his fantastic, funky pods.  I ordered an SFRB and they were the freshest, heaviest pods I have ever received.  

  Gonna have to agree, my friend.  I was so disappointed with diablo.

    If we're gonna keep it real like this, we need to add either Taco Bell mild, hot, or fire.

  I had the same issue with citrus.  Try big fats 7o8 and/or High River Rogue, both fantastic.

I hear ya, just please don't start with Mike :)

Caldo verde has a thousand different variations, depending on what part of Brazil you are in.  Some people blend the kale and potatoes (or yucca), some chiffonade (sp?) it.  It is standard to use "calabreza", kind of like a Brazilian version of chorizo.  Whenever I make it, I put chiles in, but...