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This was gonna be a face ripper and I had to trash it! The dried New Mexico chiles made it saltier than the dead sea. There was no fixing it. My third batch and my first kill. So FYI, never use dried New Mexico chiles in a ferment!

Has anyone used a can of chipotles in adobo sauce in a ferment? I am gonna try that with cummin and like spices as well as some scorchers to make a diabolical taco fuego sauce.

FNG here. I happened upon this site researching answers about my first ever attempt at making a hot sauce. I look forward to gleaning knowledge from the gifted! As I still have this batch fermenting, I will have many questions!