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Those with more experience please help! I fermented a jar of Fresnos and combined with onion, pineapple, bell pepper, ACV, garlic, 1 dried ghost, salt, cumin, citric acid and Xanthan gum. The bell peppers and garlic were roasted in the oven and added with skin on. (Made around 25oz). Amounts of...

Thank you I will look into that, Would the olive itself make the sauce less shelf stable though?

So I have been playing around with a couple sauce ideas and one I have uses kalamata olives. My question is, since olive oil or oil in general in a shelf stable sauce is a place for nasties to grow, would the same hold true for whole olives as an ingredient blended in? Or, is it just the...

Hello from California! Long time lurker first time member. I’ve tried my hand at growing peppers with not so good results, so I’m moving on to hot sauces instead. I put hot sauce on everything and always critique them so I figured I might as well try to make my own! Looking forward to digging...