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looks great! nice idea with the mustard.   keep us updated on how the ferments go!

looks like you're good to go for a bit! nice looking work there.

looking delicious once again sir!

salsalady, does 6-up refer to these? except maybe the laser printer version rather than the inkjet?   http://www.avery.com/avery/en_us/Products/Labels/Shipping-Labels/White-Shipping-Labels_08164.htm

After reading more about fermentation and forgetting that it can suck out all the sweetness from an ingredient, I decided to split the difference and process this hot sauce at 20 days. found some time the other night to get it done.   1) Check pH, which was 3.3. Good to go.   2) Dump contents...

looks dee-licious! nice work!

amazing

looks good! i like fermenting in the 1/2 gallon, it's a nice amount for keeping some and giving a few bottles away. will look forward to seeing how these come out!

looks great, thanks for the detailed process and photos!

  absolutely, i will grow some peppers that we will use for everyday use. and your suggestions are appreciated!    thanks for all the other suggestions, this gives me some varieties to think about... those 7 pot burgundy peppers sound nice, as do all of the others... i may have to find more...

wow, that looks incredible. well done!

i'm no vet, but i'd maybe try something like this:   1/2 - 1 lb (or so) moruga, depending on how hot you want it up to 1 lb strawberries 1/2 to 1 whole head of garlic 1 sweet onion a few carrots 1 cup apple cider vinegar or some vinegar and some lime or lemon juice (i'm not so sure about this...

after a successful year with 1 orange hab and 1 caribbean red (and 1 tobasco that wasn't all that successful), i'm definitely excited to grow more peppers next year and want to stick with mostly super hots, but am looking to expand a little.   i think i will grow a plant from my caribbean red...

  the most recent ferment i did, I took a page out of this book. i make naturally fermented pickles each year and normally use a 5% brine, so I decided to use that for this hot sauce ferment. the previous ferment I did, which turned out fine, didn't appear to have much activity because I did the...

another vote for Rick Bayless in getting you started. The guy makes amazing & authentic food and his salsa recipes (and all his recipes for that matter) are all easy and have turned out very well for me.

wow, that sauce looks/sounds stellar, as does the red one!

there was a little liquid in the airlock the other day, so i opened the lid to release the pressure and there was a little liquid on the weight, so i dabbed my finger in there... got a little on my lips as i was tasting it. holy cow it's hot! obviously the other flavors aren't fully infused in...

looks good! i saw that bottle of pace snuck into one of the picutres! ;)

they all look amazing!

I've been harvesting peppers from my organe hab and Caribbean red plants for a few months now and stashing them away in the freezer for when the time strikes to make my second batch. well, tonight was the night to kick things off with the harvest. my first sauce was made with similar ingredients...