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looks tasty!!

no problems here either, have most of my sauces with grown and frozen peppers.

finished this up today. pH read 3.42, decided to get it done before i go on vacation.   into the pot:   25 minute boil, covered, then into the ninja:   back in the pot for 15 minute boil, covered:   finished product:   it's really, really good. the only major difference between the other...

can you tell us what ingredients were in the ferment, and did you add innoculant or just let the ferment take place?   i assume you are using a decent pH meter to test with, has it been calibrated recently? it seems like if you got ferocious bubbling for 3+ weeks (which would be abnormal for my...

i think you'll be real happy with that one after fermenting and aging a bit. i bet it will be just fine as-is!   with that much other stuff besides the roasted peppers, you would have plenty of natural bacteria ready to go and a ready sugar supply with the mango, strawberries, and especially...

looks deelish! thanks for sharing.

great comments so far. i generally use something additional with the peppers like carrot, sweet potato, a tropical fruit, garlic, onion. if i did only peppers, i might consider an innoculant, but i think if you have other veggies that are bound to have a few extra sugars and plenty of biology on...

sounds good, will be curious to see how the final sauce turns out!

fermentation = pickling, same thing. i would agree with the idea that you try a sauce or two without fermentation first, then dig into the fermentation side of things so you can compare for yourself how the flavors differ. you will get something more "commercial-like" without fermenting, but...

  yes, after roasting, all ingredients were added to the pot, boiled covered for 20 mins, pureed, boiled covered for 15 mins, pureed a second time, boiled covered for 15 minutes, and then bottled, holding the temp near 195.

  thanks RM, i'm looking forward to seeing how the taste changes over time. it tastes a little 'raw' compared to a fermented one right out of the gates.   she is Kona, a 5-yr old australian shepherd.

  thanks for the honey suggestion, i'd never considered that. and you're right, it will definitely still be too hot for most! i'm growing some less hot peppers this year to make some that may be acceptable to a non-chile head.

so i'm a big fan of mango... tried my hand at a non-fermented sauce today and used lime juice and rice vinegar for the acidity.   stuck with my general ratio for ingredients, but removed seeds/membranes from half of the peppers... it's still pretty darn hot. i can definitely taste the sweetness...

looks good n' hot! will be following to see how it turns out.

looks great, you done well!

started a new ferment the other day containing the following:   250g mixed habs (homegrown orange habs, caribbean red hots, and tabascos plus purchased white and mustard habs) – mostly homegrown orange hab, red hab, and tabasco. 2 mangoes, peeled, chopped and juiced (a little overripe this time...

  Thanks for the info. Do they flex at all so you can cut them to fit below the shoulder of the jar or is it pretty stiff?

sounds great. i've made a few very similar to that recipe and they turn out nice. where did you get the food grade screens? are they just stainless steel?

Looks great man, welcome aboard! I routinely ferment at room temp with no ill effects,just takes a tad longer as RM suggested. Looking forward to seeing how this turns out!

they both look tasty!