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Hi all,   I just put a quart of fermented mash through the mill.  It had been fermenting for 17 months.  (I had forgotten about it.)  It looks good and smells fresh, with the usual lactic acid smell.  I tasted a teeny bit on a Frito.  It burned like fire (lots of habeneros in it) and tasted...

Hi all,   I just got here a couple days ago and I've read the entire sauce making and fermenting threads, so I feel like I'm prepared to dive in.  I'd like to smoke/roast (not dry) my peppers before fermenting them.  I'm thinking that will kill the beneficial bacteria and hence require that I...

Hello all,   I'm a "semi-retired" guy and I've made a few pepper salsas in the last year or so that tasted pretty good.  I've made "fresh" salsas by roasting a variety of peppers, tossing them into a blender with some salt, straining out the seeds and skin, and refrigerating the result in...