fermenting Tried and true fermented sauce recipes request pretty please :)

[sirhc76]

I'm certain I've read just about every post and used just about every combination of search words possible and a few promising recipes are being used.  I know a big part of this for everyone has been trial and error and I appreciate that.  What I'm asking for, really more begging for is a a few red and yellow tried and true recipes.  These dont have to be your secret sauce recipes or those that you sell and you can PM me if you want and they will go no farther than my kitchen.  I picked up some amazing jerk and "table" sauce when in the non tourist spots of Jamaica this year, I think I have those addressed.  Thankfully my good friend is from Jamaica, has plenty of family and connections like our guide Patrice who I'm positive knows everyone in Jamaica. 

Thanks to smileyguy697 I have a LFRB filled with10 SFRB of various nagas, brainstrains, scorpions and other peppers along with another 2lbs that need to be processed tomorrow.  I also have 4 other "basic" ferments working.  I have an amazing hot sauce, or what most call salsa recipe and almost 30 half pint jars of that.  What I'm really looking for is a true fermented sauce to go into woozy bottles.  Being from Texas and growing up in San Antonio I have plenty of old school salsa recipes.

My concern still is how you flavor the end product and how much the produce and spices you add to the ferment come into play with the final product.  Can you successfully add these spices after the ferment is done or is it better to add them before it starts?  I dont want to trash 5lbs of amazing peppers, yes I know others have had to go through that which is why I'm asking up front.  Sadly my first years grow didn't produce much and the wife pointed out my paypal transactions for peppers, canning supplies, pressure cookers, new food processor, dehydrator, fermentation supplies and so on in the last two months and well I has some esplainin to do. 
 
Thanks again everyone, again not looking for something for free.  I dont mind sending whomever contributes recipes a few bottles of sauce or funds to pay for their time.  Hopefully next year Ill have plenty of peppers since a full garden is going in and I wont have cattle on the ranch.  I've got a nice spot picked out that use to be a two acre garden and plenty of animal proof fence to keep the deer out.  I'm not new to cooking, BBQ or salsa making but this fermenting has me racking my brains and second guessing everything.  Day 5 on these.
 
Thanks again

 

[SmokenFire]

 
Ok WOW what a difference a few months and 15 different ferments can teach you.

 
Indeed it can and will!  Glad you're seeing good results and are happy with the yellow - that batch looked just great.  One pound of nagas goes a looooong way even with 1.5c of apple juice or not!    Perhaps that batch will serve as a nice superhot ferment that ages well - something spooned into other dishes to add heat.   
 
How's the rest of them doing?

 

[SavinaRed]

It looks like your ferments will taste very good. I'm going to give a try next week for the first time.

 

[sirhc76]

 
Indeed it can and will!  Glad you're seeing good results and are happy with the yellow - that batch looked just great.  One pound of nagas goes a looooong way even with 1.5c of apple juice or not!    Perhaps that batch will serve as a nice superhot ferment that ages well - something spooned into other dishes to add heat.   
 
How's the rest of them doing?

 
 
They all seem to be doing well.  I have a few that I cant wait to bust open but I will, they are the batches that I smoked prior to fermenting.  The smell could be deceiving but they all have a deep smoke smell and smell very sweet, two chocolate hab and another 7 pot caramel.  I may go ahead and leave the hot one as is and get it bottled up, I have two more batches that are almost identical to play with.  These will be good to use as a gauge since I used the same peppers and one didn't include any fruit. 
 
I am starting to see how the added aging changes the flavor of the peppers, especially superhots with that sharp or pungent bite.  I had originally asked myself, ok what is going to be the difference/benefits of a longer ferment and how long is long enough.  Seems like that one might be difficult to answer.  I will most likely take a little out of each jar after 90 days and process then bottle it to see where its at.  I have enough sauce to get me to next season so its not a rush.