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When people say Louisiana style, realize most of the time that means using a fermented mash - which is peppers and salt; and not simply a fresh pepper puree. Your Louisiana style sauce won't taste right if it's not using a fermented mash.

The key is experimentation. Read ingredients lists of the sauces you like, and try to re-create them using those same ingredients. Realize though when you see "peppers" listed on the ingredients list on the bottle, most commercial hot sauces aren't using straight pepper purees, but rather a...

Apples and oranges. If you're doing a salsa cruda (or marinara!) - def. don't strain. If you're doing a pourable hot sauce; then yeah add more liquid, puree like crazy and strain. Nobody wants pepper seeds clogging up their perfect pour, much less chip a tooth on those bitter things. :banghead:

Looks awesome Greg!

The red color in #42 likely comes from not diluting the mash with oranges, carrots, and onions. :cool:

Cork-sniffing non-sense IMO. With such ridiculously strong flavor profiles that hot sauces command, the subtleties of oak barrel aging will be lost. Guarantee you won't be able to tell the difference between aging in oak for 3 years and aging in plastic barrels for 3 years. McIlhenny I'm sure...

Fermented mash will have a fantastic pungent, acidic flavor that you can't get by simply adding acetic acid (vinegar). Lactic acid fermentation imparts a flavor that you'll notice is especially strong in Tabasco. The first time you smell a fermented mash you think "Oh, Tabasco! It's not...

And Tabasco gets a bad wrap because it's more translucent and not as thick in consistency as most, but honestly it doesn't use as much vinegar as you'd think. The strong acid flavor you taste in Tabasco is mostly lactic acid from the fermentation, but yes, it does use vinegar as well.

The color on those sauces is awesome! But the consistency... I don't know that i'd want to chip a tooth on those seeds. :halo:

I'd really like to hear reviews about that Oakton unit.

Here's a fermented cayenne mash I did - http://pabloshotsauc...-mash-follow-up I'm also a little curious why so many mentions of using yeast as a starter for lactobacillic fermentation? Yeast fermentation which produces alcohol and CO2 as a byproduct has nothing to do with lactic acid...

There's no comparison between using a fermented mash and cooking peppers in vinegar. The taste difference is night and day. It's like comparing simple smoked ham to properly aged prosciutto.

Older peppers are fine by me, in fact, they help speed up fermentation mashes. I'll check around locally for that. In the mean time, I'm working with Danny Cash (http://www.dannycash.com/). I was impressed with the Red Habanero and Ghost pepper mash I got from them in small quantities...

I bought a few bottles from LA Pepper exchange, but have been less than thrilled. I bought a gallon of Red Serrano, Red Jalapeno, and Red Cayenne; 6-10% each. What they sent was 10%, 10.5%, and 14%. The only one that's remotely usable is the Red Serrano (and it's only borderline IMO), and...

Fantastic! Looking forward to ordering some of this stuff, and maybe next year submitting a few of my own. :)

Yeah, this will be for sales, so probably going to go w/ a supplier.

Ah perfect! The 8.5 oz swingtop bottle is just what I was looking for. Out of curiosity, are you using the standard 5 oz. woozy, or something else?

I'm looking for a good supplier of bottles. Doesn't have to be the traditional 5 oz. size, in fact I'd prefer if they weren't. I've found a few online suppliers a while back but seem to have lost my bookmarks. Halp!

Hers is pretty good. Maybe I'll convince her to make a call or three. :)

I would, but unfortunately my spanish isn't all that great.