hot-sauce Fermented Capsicum chinense sauces ?

[MikeUSMC]

Your original sauce is the best fermented sauce I've ever tasted to this date.

I wish you could see the grin on my face after reading that Thanks, man! Means a lot to me

 

[MikeUSMC]

Yeah if you can get a sauce from Mike, also highly recommended! I didn't mention him because I don't think he's gone commercial.

Thanks, Pook! Nope, not commercial; just a hobbyist. I haven’t made any sauces in a few years now, but I hope to change that this Fall

 

[Downriver]

...One of my best (and most vibrantly colored) fermented sauces I’ve ever made was with those (previously listed) ingredients, plus about a pound of Caribbean red habs. The color was incredibly bright, and it had a really nice fermented “tangy” flavor to it. I think I mailed a bottle of that stuff to @Downriver a long time ago (?). It was one of my very first fermented sauces...

...and an EXCELLENT sauce it was Mike! That's been a while, but it seems like it was so good, it moved me to write a review of it, lol.

Personally, I've been fermenting chinense for years. Paper Lantern habanero is a favorite, NagaBon as well. The Scotch Bonnets I grew a couple of years ago made an excellent fermented sauce.

So I agree with Mike, go buy some habs and give fermenting chinense a try. You might be pleasantly surprised!

 

[Siv]

In the Caribbean peppers can be grown and ate fresh year around. In Louisiana there are seasons that made it necessary for preserving peppers. Maybe that's why it's a Tradition here and not there with certain peppers.

I think this is spot on. If you look at traditions where peppers are fermented - Louisiana hot sauce, dou ban jiang, kimchi - they are in countries where there isn't a year round growing season. But in countries where chillies grow all year round (India, Thailand, the Caribbean) there isn't such a tradition of fermenting.

I also think the practice of eating Chinense is a relatively recent one - modern humans searching for extremes of experience because they no longer have to struggle to survive.