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Turbo, these all look great, thanks for sharing.   Just a bit of info on the wine-added hot sauce and turning it into vinegar, acetobacter are aerobic bacteria, meaning they need access to oxygen to convert ethanol into acetic acid, so you'd have to age that one in an open air environment to get...

on the right track! what's in it??  :P

looks tasty! nice work and thanks for updating us.

i agree with the ginger randy recommended, and if it were my sauce, i'd definitely add sweet onion, a bunch of garlic and probably some carrot.

i think you have a perfect scenario for doing some fun fermentations, all kinds of potential there. non-fermented ones would be great too, but i bet you have tons of wild yeast and bacteria on the fruits that may bring some interesting depth of flavor. i think you could do blends with some of...

sounds very nice! thanks for sharing.

sounds really tasty!

looks like you struck gold there! good work.

nice work, lookin' good!

looks tasty!   one thing with those white lids is that they can leak a little bit, so the airlock is not always a good indication of fermentation. i'm sure all's good!

those look good and interesting! looking forward to how they turn out.

that sounds great, nice first sauce! as random as some pepper combinations seem, it seems most hot peppers marry pretty well together.    the only thing I might suggest is considering the use of some onion in the next batch.

take a look around at some of the sauces made in this forum, that will give you some good ideas on where to start. definitely agree with onion, garlic, carrots, ginger. 

look good! the white yeast isn't a big deal, most of those who ferment have seen it at one time or another.    as for the immersion blender/cooking question, I don't think anyone specifically addressed that, if so i missed it. i would recommend that you boil for 20 mins first (if you like the...

looks like a winner! looking forward to the results.

looks awesome! nice touch with the labels!

absolutely keep it. i've always used a ~5% brine, and that, in my opinion, makes the perfect amount of saltiness in the final product. i always cover my sauce during the boil so I don't lose any of the brine volume and it's turned out darn near perfect consistency-wise each time. the one time i...

i've just used the microsoft publisher program in the past. nothing fancy, but it's fairly easy to use.

nice! i've thought of doing a sauce like this, thanks for sharing!

what was the proportion of carrot in the recipe?