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I got the bottles from one of the sites linked in the sticky thread on this forum "making-hot-sauce-101"   I don't plan to shrink wrap the tops. The caps are on tight, and I don't worry about them being tampered with in my fridge. I'm not really sure how long it will last. The PH is below 4, and...

      PH is good. Time to cook.     I cooked the sauce in a large covered pot for 45 mins. After this, I brought it to a rapid boil, then dumped it into the double boiler to keep it hot.  I kept the tea kettle going  with a mixture of water and vinegar. Its PH was about 3.6. after each couple...

The first frost of the season was this week, so I had to fully cash out the garden.    Time to make some Habaruga Death Sauce!   Carrots, Red Onion, Garlic. I cooked these in a little olive oil until the carrots started to soften.   Red Habanero   Yellow Bhut Jolokia     Scorpions. ( I used...

The "Fermenting Peppers 101" thread says to boil/heat the fermented mash for over an hour total once it is done fermenting. Is this going to have a major impact on the capsaicin levels? It always seems like cooking peppery foods tends to make them less hot.

My goal is to ferment for 30 days, then cook the sauce before bottling, as described in the "Fermenting Peppers 101" sticky thread. The problem is, I messed up the process a bit by not reading that thread until I was done making the mash :)

I had a box of extra peppers that came out of my garden earlier this week, so on a whim, I decided to make sauce. I was kind of doing research while making the sauce.... not exactly the best order of operations.    So here is what happened: I washed all of the peppers really well, de-stemmed...