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My cousin sweared by it but I was skeptical like all other brands of sriracha that fall short in some way. Was buying some powders from sonoran spice and noticed they sold the sauce, and so I added it to the cart, too. It's not 100% the same but it's nearly a ringer... the consistency is a...

Wanting an opinion on whether or this is mold or Kahms. Never had Kahms form in any of my ferments over the years, but this time I bought a jar without airlock and something is growing. My nearby airlock jars show no growth with the same 4% brine. The appearance does look a little powdery - and...

Been some time since I posted here, but back at it again with a fermented Hab and Scotch bonnet sauce finished with a copious amount of black garlic. Been a decent side hustle for me the last decade or so, but this is a first with the addition of black garlic. Most all is sold, unfortunately...

About time to make another 25gallons as friends and family have been asking. While 95% of my peppers come from local farmers markets, I’ve always relied on super hot growers here for the real heat. if you’re a grower/seller please let me know by email Sierra11b at gmail

I've enjoyed the company of a few here to include some growers since 2017, all without posting (shame on me! -- all via PM)   I've been in a kitchen since a dishwasher at age 15 and in a kitchen for 20yrs with the last 3yrs as a third party health inspector.   Been making sauce for about 10...