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Black garlic! Yes! I think that would go perfectly. You're chock full of great ingredients ideas. Lol.   I eat a solo bulb of black garlic everyday for the health benefits. I should really just take a look through my fridge and pantry and see what interesting ingredients might work in hot sauces. 

Personally I use little to no vinegar for sauce with long ferments, just enough brine to get the consistency I want, garlic 5%.

Made a sambal last night with some fermented Thai peppers, Carolina Reaper mash, maple syrup and baharat. Man, that is a winning flavor profile! Sent from my iPhone using Tapatalk

Definitely go clean them out! Only place I've been able to find it online is on ebay for $30/bottle plus shipping!   Thanks, this sounds like a great method for any fleshier peppers. Will try this with some fresh fresnos I currently have in my fridge.

Good luck with your clone attempt! Too bad they don’t make it anymore, would have loved to try it. There’s a few commercial sauces that I really like the flavor of but wish they were hotter, so I’ve been dissolving some pure 16m capsaicin crystals in them, sounds like this would have been a...

Ah that’s a great idea! I actually have some baharat seasoning. Sent from my iPhone using Tapatalk

Thanks - I'll give him a holler.

Thanks for all the replies!   Right now I'm thinking definitely stuffing some of them for Rocoto Rellenos, also really like the sound of smoke drying a couple. But with the rest I definitely want to make a sauce. Planning on keeping the ingredients pretty simple so the rocoto flavor can shine...

Wandering around a local West Indian market in Queens, NY, I stumbled on some gorgeous frozen rocotos. First time ever seeing them sold in any form so I decided to buy 2 pounds worth.   I've read all about them but have had 0 experience with them. Would love some recommendations on how best to...

NYC Zone 7a   Starting superhots first week of Feb, annuums early april, planning to gradually harden off in late May. Plant out first week of June. 

Supermarket jalapaenos that have zero heat

I've been there and it was a losing battle for me, tried everything and nothing completely eradicated them. What held them at bay for the longest was a combination of spraying off all visible aphids, applying neem oil, and once the neem solution dried, applying food grade dimataceous earth over...

Do you have pictures of the plant and the 2 pods that formed?

I've had good results for chinense peppers in 5 gal buckets. They tend to mature faster but won't get quite as big as the plants I put in the ground. 3 gal seems to be big enough for Thai peppers and similar. In the 3 gal they grow to about the same size as the ones in the ground and start...

Hard to see clearly in the pic and of course it could be a myriad of other peppers but the OPs pic to me looks like a good ole orange hab. Many local supermarkets around here also have what looks to be orange habs labeled as scotch bonnets or Jamaican hot peppers.

Yeah, I battled aphids all last winter, it was a losing battle for me with no predators; I tried DE, neem oil, orange oil etc. Went as far as using ant poison traps nearby as the aphids were being farmed by the ants. Good luck!   I now segregate my plants as I have stuff growing in a tent...

I've done exactly what you're thinking a few times. Left the garlic, removed the coriander, fennel seed, allspice etc, blended it up and cooked it down a bit and it was fantastic. One of my favorite sauces is fatalii with pineapple.

The Vamo Shop. Just checked it out, apparently they sell vape supplies and some chile related stuff. Lol. My friend said he just happened to see the capsaicin when we was ordering cape stuff. Sent from my iPhone using Tapatalk

I added it to 7 grams of vodka for a roughly 2M SHU solution. Put 2 drops on my tongue. Felt like I ate half a Carolina reaper and then unsuccessfully tried to put out a burning cigar on my tongue. I can now attest to the fact that it is 100% heat and no flavor at all and none of that off...

I also keep the brine and use it as a condiment. Works perfectly as a stand in for malt vinegar or southern style pepper vinegar; french fries, fried chicken, fish and chips... I guess anything deep fried, lol.