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Here are nitrile gloves in action: I am shown using a juicer to extract the sauce from the mash. I got it for $10 at a thrift store and it made the process easy.

Thanks, but I'm not asking how to preserve it. I know how to do that. I'm asking about some way to cut the ridiculous heat without compromising the very nice flavor.

Let me tell you how I did this and ask for advice at this point. In early December I chopped my frozen jolokias, added salt, and placed them in crocks until today. Several times during fermentation I added a bit of water because they are very thin-walled peppers. Today I "juiced" the pulp...