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So the yellow brain strain is a sweet super-hot?

I've been looking around and it seems like there are a few ways of lowering the pH of a sauce, but I'm trying to find out what works best: vinegar or ferment? To me, it seems like a ferment works better if you are shooting for a sweet sauce or if you have the time to do it. Vinegar seems...

All right. So I'm thinking of taking the leap and making my own hot sauce for fun. Maybe profit, but I think the latter is WAAAAY out of my reach. Anyway, I'm also a complete rookie in the kitchen. If it weren't for my wife, if live and die by the microwave. I'm trying to see how much...

All right. After seeing a list of how many peppers there are out there; as a rookie, it's overwhelming with possibilities. Not sure how to search for what I'm looking for aside from polling the pepper community. Here's my plan. I intend to make a hot sauce with a couple of sweet fruits...

I want to try my hand at growing Yellow Fatalii and Jays Peach Ghost Scorpion. Or any hot pepper that is sweet

I'm going to guess 6.5

It'll be one of those days where the kids are at school and the missus is running errands; oven fan working at maximum. I'll probably choke on it too. Would wearing one of those cheap face masks at Home Depot be enough of a 'blocker' so I can stay in the kitchen? Or do I need something with a...

I used to work aircraft maintenance: a place where cursing and insults were made to emphasize either incompetence or danger. I constructed these out of sheer frustration and utilized them for a bit. They did cause a bit of confusion, but the insult emphasis did stick. And it left others...

Oh man! Why did you say that?! Now I MUST make a fruity hot sauce! I'm now researching different exotic fruits and the peppers and making notes as we speak. I think I'm going to be making more recipes than I thought You bring up the 7 Pot Brown and I started looking that up as a pepper...

Thanks for the replies! If the 7Pot Dougla is best for a smoky flavor, than I should work with it. I'll try the exotic fruits in another recipe. For some reason, I'm hellbent on using the Dougla in something. As far as fresh, dried, fermented, and smoked. I'm going to need to research...

Thanks for the 'warm' welcome! I'm definitely going to need to stay on top of things and research the prior posts and recipes here like a madman. I'm surprised that there are a lot of green thumbs that grow their own peppers! That's wild to me! I am a plants worst nightmare--by accident...

As a complete rookie, thank you for posting this! If you don't mind, can I use this as sort of a 'skeleton' for making something of my own? Or is this something that has been extensively tested and has little/no room for deviation?

Okay. First off, new to forums and new to all things sauce and salsa making. That said, let's get to the rookie questions: I like weird stuff. I want to make some sauces with weird stuff put together (namely hot peppers and stuff like star fruit, dragonfruit, etc) and hopefully good stuff is...

All right. I'm...well, Hurley. I'm finally making the leap into making my own hot sauce and salsa. I'm completely new with doing something like this, but I have a few batty ideas I want to give a go. Looking forward with conversing with the fine group amalgamated here!