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  Now I just have to find some Yellow Bonnets!  

My wife just so happened to buy me half a pound of Thai Chilis. The experimentation can begin in earnest now.

Heh, thanks salsalady, you da reel mvp.      FOR SCIENCE.   Like, really, that's it. To see if I can. I'm also still relatively new to making hot sauces (this will actually be my first non-ferment), so playing around and experimenting is beneficial for me right now. Seeing what works, what...

So, I decided yesterday that I wanted to try to make an imitation Mae Ploy Sweet Chili Sauce. My wife tried it in Thailand and was hooked on it. She's not a fan of other hot sauces, and I'd like to make something she'd eat as well. I'm making a small batch as a trial run. So far, I've decided...

Generally speaking I prefer the "better safe than sorry," approach and go with wide-mouth mason jars. If you standardize how you do things, with standard size jars, it makes it easier to swap lids, airlocks, glass-weights, and the like. They might be more expensive than plastic, but I'm also...

  .... .... I know what I want for Christmas :P

I've got a good mix for a verde sauce: Jalapenos, Serranos, Garlic, and Shallots (my experimental mix since I can pretty much get them year-round), always with something else added in to kick up the heat. So far I've tried habaneros and dried thai chilis, but I want to kick it up even more. How...

My wife and I learned to make ramen pretty well after living in Japan for five years, now being back in America. (Yes, that is an Obi we're using as a table runner. >.>) Living near Charleston there aren't many good ramen places. Moderate sushi places, but it's like most places consider nigiri...

If the sauce is for personal use, are shrink-bands really necessary?

  For tempering that vinegar flavor and smell I'd recommend switching vinegar types. Standard distilled vinegar is pretty strong, or you can drop it down some by using white-wine-vinegar. I just bottled a batch with Rice Vinegar and it's mild in terms of vinegar, and it adds a bit of sweetness.

  Thanks. I ordered these and they definitely helped with the more troublesome cloves of garlic. I found it still easier for some just to slice off the ends and peel. The garlic in my sauce is definitely starting to turn blue-green. The picture makes it look a little more greenish than it is...

It was one of the things suggested to me on some recipes. I'm still pretty new to this stuff, so hopefully that wasn't a terrible mistake. I'm experimenting with different stuff right now, mostly. In any case:

The topic came up last night, between talking with my parents about my new hobby of fermenting hot sauces and the apparent national over-abundance of cranberries and alternative recipes to try them out in, I realized I could try my hand at a Cranberry-Habanero sauce. I'll probably be bottling...

I wound up going for dried cayenne pepper flakes, cayenne powder, sweet onion, and garlic, with a yeast starter. At least one of the jars has been active since day 2.  

Inspired by Rocketman's Theriac, I decided to do a simple garlic sauce of my own. If it proves to have any kick or not, I'll probably call it "Hellsing Sauce." If it turns blue, I'll probably call it "Cherenkov Sauce."   Ingredients (Blended): Garlic: 16 Bulbs - 929g (2 lbs, which means I lost...

Went to the store the other day to do some research, as well as buy approximately 3lbs of garlic.  It was a Wal-mart Market so they didn't have a massive amount of cayenne powder, but they did have Red Pepper Flake, which is cayenne. So I'll probably use that. No anti-caking agents or...

A few recommendations: 1) Go with airlocks instead of repeated reopening, as Sp33dy said. I had one jar I opened after 2.5 months of fermenting, and it had been doing fine, but had absorbed all water. All I did was added a saturated-salt brine on top to keep it from molding. Ironically, that...

So, I thought to myself, I want to make a good cayenne sauce, but due to season and general difficulty finding them, I thought to order some dried cayenne peppers and try that. While looking, a nice big jar of cayenne powder showed up in the amazon order. So I thought to myself... why not...

It’s finally been long enough that I made my first batches last night using one of the big jars. It started having Kahm yeast problems, so I wanted to use it before the flavor was affected like a previous batch I had. Not sure what I’m doing wrong, but it definitely came out more like a salsa...

In the end, the kahm yeast was too prevalent. I'm letting my sauces pickle a little bit before I decide to throw them out. The flavor is effectively ruined as far as I can tell.