fermenting 2 New Hot Sauce Ferments

[beerbreath81]

1st---
Used mix of dried peppers (unknown) given as gift from THP member catherinew.
5 fresh Red Bhuts (pepperlover)
2 packs frozen raspberries
1 pack frozen strawberries
 
Bring 2 quarts water to boil, remove from heat and add dried peppers, (de-stemed/seeded) and 6 Tbls sea salt. Steep dried peppers until water has cooled to room temp. Added fresh peppers and fruit. Topped with a little brine (about a Tbls) from fermented saurkraut.
 

 
2nd---
Mix of yellows, mostly fatalli's (fresh and dried) with a handful of yellow bullet habs. Diced, added to jar with 1 can peaches, 1 jar apricots in heavy syrup (drained). diced 3/4 of an onion and two carrots. All added to 2 qts RO water and 6 Tbls sea salt. Found this to be to much water so poured some off. Topped again with about a Tbls of saurkraut brine. 
 

 

[KingChile]

u know the sauces would taste A LOT better if u use fresh ingredients thats just my opinion thou im an ex chef and always felt fresh tasted TONS better

 

[hoibot]

those look good and interesting! looking forward to how they turn out.

 

[Downriver]

Love the red color. Taste should be interesting. How long do you plan to ferment/age?

 

[beerbreath81]

u know the sauces would taste A LOT better if u use fresh ingredients thats just my opinion thou im an ex chef and always felt fresh tasted TONS better

Probably right but just using what i had on hand.
 

those look good and interesting! looking forward to how they turn out.

Me too, have been wanting to try the red one for quite some time.
 

Love the red color. Taste should be interesting. How long do you plan to ferment/age?

Probably a month or so

 

[Chili Monsta]

Both sound tasty BB81....nice color in the1st one...look forward to hearing how they turn out.
CM

 

[Seacowboy]

Looks good.

I am no expert but I don't think the fresh vs frozen in the fruit will matter since it is a fermented sauce. The sugars will be used by the bacteria. If they were added on the end then yes I would agree there is a difference or if it was a non fermented sauce.