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Made my first sauce of the year with fresh picked Bulgarian carrot peppers. It is my first time growing these. Made the sauce with peppers, onion, garlic, vinegar, lime juice, salt and black pepper. 14 peppers made one 10 oz bottle of sauce. Gorgeous sauce with a good kick. I was expecting...

If it is too salty, that may have stalled the growth of the good bacteria. I use 3 Tbsp per quart of non chlorined water for a brine.

Smoke fire, Nice looking sauce. I like those bottles. Havent seen any like that.

I had a Thai chili pepper to overwinter. I was surprised since we have had some freezes. It has peppers already. I have not had any issues with not pasteurizing and keeping in fridge. I store it in a large jar and transfer to smaller as needed. It is ten months old now and still tastes yummy...

I am itching to put out my peppers that I started from seed. This is my first go with seeds using lights. I know it is too early even in north fl

I have only had issues with Kahn yeast when fermenting jalapeños

I have a mash that I fermented using mostly lemon drops with about ten percent Thai reds. I put it in the fridge after four weeks. Hurricane Michael hit and the power was out for eleven days. I have since made a sauce with it that was very good. I know Tabasco ferments for three years, but at...

I planted several varieties that I started in paper towels (Caribbean red habs, Bulgarian carrots, lemon drops, jalafuegos, scotch bonnets and chiltepin). It is true that some hot peppers are slow to germinate. The chiltepins have just emerged after being in jiffy pot for almost five weeks...

Welcome from Florida. Just started my seeds. Usually buy plants, but gonna give this a try to save money and not have to settle for whats at the nursery.

I am no expert on peppers; my advice would be to try different ones. Last season I tried growing lemon drops. What a nice , prolific grower. I have just started my seeds for this season and am starting Bulgarian carrots, jalafuego as new ones. I like all I have tried in sauces as long as the...

I have been fermenting veggies for a while. Hot peppers just this summer. Got my first batch of Kahm yeast in both airlock jars. I had heard or read that this was problematic with jalapeños. I opened, skimmed it off and resealed. Did that twice and then just moved to fridge.

I have two jars of mash in fridge. One aji lemon and one hab and scotch bonnets. Thought I would leave them there until I needed some new sauce

You arent using chlorinated water are you? Washing peppers too much can slow things down as well

Aji lemon drop peppers are great and grow like crazy producing a lot

I dont have any experience with those peppers. Do inform after u make the sauce

I have fermented a half pint before. It made enough for a bottle of sauce using lemon drop peppers.

No never heated. I know a week isnt long and some are fermented for years. I never tasted the lemon drop sauce and was in a hurry to try that first small harvest. I bet these would be good in a sauce with tomatoes?

You can do that. The book "the complete chili pepper" describes cutting them up in food processor or chopping them finely and freezing in ice trays and then double bagging after frozen.