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I wonder if I have any relatives there? I was born about 60 miles from Bowers, PA. And with the towns name, you never know.

I'm only on my 4th ferment, so not a lot of experience. However, when making salsa last year, I discovered that when I added Tomatillo puree to a batch, it tamed the heat.   I mentioned it in a thread where salsalady asked about fermenting them, to see if anyone else had ever noticed it...

Has anyone ever experienced a reduction in the heat, when adding tomatillos to the hot sauce?   Last time I made up several batches of salsa, I used the same pepper base and ingredients, and only added tomatillos to one of the batches. The heat was noticeably tamer in that batch.  

Well, I finally finished all 49 pages of terrific information. I had started my first fermentation about 2 weeks before finding this site. I used about 2 lbs. of red jalapenos, 10 Serrano's, and about 5 Habanero, along with 5 cloves of garlic, a little sugar, a little rice wine vinegar (I know...

Well, this is my first forum to join, not much of a social media person (must be the age). I really enjoy cooking and everything kitchen. I experimented with salsa last year, and they were a big hit with friends and family. Made my first hot sauce last week, and again, went over well. My wife's...