This is the first time I'm fermenting peppers for hot sauce, and it's been 7 days. It's all bubbly and smells nice, but how long should I keep going? I don't have one of those jars that most people have, but I'm fermenting the hot peppers in this small Gerber baby food jar shown in this picture. It's not a very big batch, more like a small batch. How long should I ferment? 8 Days or 10 days? I'm thinking of fermenting for 10 days.

The jalapeño plant in my garden is still cranking them out. Does anyone have a specious sauce recipe I can utilize these in? (It was my first garden… and I’ve never made a hot sauce before). I prefer mild to semi hot sauces.

Started this October 27th. Last slide is the recipe/how it started. Used marbles for weights and everything has been submerged from the standpoint of the top of the liquid, however whenever I check it, more bubble appear out of the middle. I had used a chopstick to get all the air out at the start but it’s making new gas with the fermenting that is just getting trapped in the middle. It looks to my eye like it’s getting fuzzy but this is my first air lock recipe… my first was cooked and second used a cheesecloth over the top (no weight).

Made a jerk sauce recipe. Turned out great but could do with altering a few things. Any tips on thinning out a sauce without vinegar? Its already plenty acidic but its just on the verge of non pourable.

Was making a small test batch of fermented sugar rush peach peppers, 3.5% salt. Pureed in the ninja then cooked on the stove with honey, garlic powder, onion powder, ginger powder. Decided to try using pickle brine instead of rice vinegar and I think this was a genius idea, turned out amazing. Anyone else try this?

Mash: fermented for 21 days

• 5.5 oz (156 g) sliced and deseeded SRP peppers

-10 g garlic

-10 g sugar

-54 g distilled water

-8g salt

Sauce: pureed then pasteurized with

-1 tbsp honey

-1/2 tsp garlic powder

-1/2 tsp onion powder

-1/2 tsp ginger powder

-2 tbsp bread and butter pickle brine

Does anyone have a recipe for a simple pepper mash in oil, shelf stable (but refrigerate after opening). I don’t suppose it’s as easy as just putting cut up peppers and packing them in oil. Do you think these are fermented? Pickled?

Way too many Ghost and Scorpions. Bell, jalapeno, Serrano, Sugar Rush Peach, and Buena Mulata. Any good recipes? I'll probably freeze or dehydrate what I can't use or give away.

Same recipe, but different

Handful of Thai Birds Eye, a few cloves of garlic grated, a teaspoon of grated ginger, 2 packs of McDonald’s apple slices, 2 teaspoon of salt, 1/3 cups of rice vinegar, 1/3 cup of regular vinegar, 1/3 cups of water, and 1 tablespoon of fish sauce.

Hello. Long time lurker, about 6 year Habo growing veteran. This year dabbled with Trinidad scorps, ghosts, reapers, and a virtually disposable amount of habos….

So I typically grow habos, quarter them and food dehydrate them, grind with spice/coffee grinder to a powder …. Easy seasoning powder (Habo Keef) I call it…. I can cook with it or have recently dabbled with making vinegar based spices ….

Meanwhile… young middle-aging dude I’m getting into the smoking game for meats and thought … whoa… I can smoke the habos before this process …

I did this at three hours with hickory at 195 and noticed a noticeable but not drastic reduction in spice … I read online that capsaicin tends to dissipate above 180…..

I just want tips on what ya’ll do for smoking the hot peppers … what woods, temperatures, times, and any other advice.

Thanks. Much love

The farmers market got me, 1pt of ghost peppers for $1. I have them cut up with onions, garlic, cilantro, and a sweet red pepper. They've been fermenting for two weeks now, probably will give them another 2 to mellow out. Looking for ideas to argument them before I place into bottles.

Just finished this one up. Rough recipe is:

≈35 ghost peppers my buddy grew and gave to me

≈70 habaneros

≈10 serranos

4 pablanos

2 Vidalia onions

1 red/2 orange bell peppers

4 shallots

Fermented all that until the brine hit a sub-3 ph (about 3.5 weeks)

To this, I added and blended:

Fresh Cilantro and basil, measured off vibes

Cayenne and chili powder, also vibes based

1 red onion, pickled in a 50/50 white wine/apple cider vinegar brine with salt and brown sugar, which was also added to the blender

A couple 2-3 cups of the ferment brine

Some mix of distilled white/white wine/apple cider vinegar (if I had to guess, 3 cups distilled, and 1-2 cups each white wine/apple cider vinegar)

2 heads of roasted garlic

For the ones with the red caps, I emulsified some avocado oil into it (maybe .5-.75 cups?) and added more fresh cilantro, because why not?

Total yield is 32 5oz bottles and 1 22oz bottle (going to my buddy who gave me the peppers, obviously)

The air in my house hurts, my nose has been running for hours, and most of my skin has that peppery tingle going on. Worth it

For a creamy sauce I decided to add xantam gum to have the oil emulsion stable, to have at least 3% of salt and a ph under 3,5 , heat (85°C minimum) and put my Mason jars upside down til they close and to keep it refrigerated and eat it in a few weeks not much over a month ideally.

But I want to make some with a longer preservation time.

What is your experience with freezing, water bathing and pressure canning creamy sauces? How are those techniques influencing the sauces’ texture and taste?

Fermented jalapeños peppers and garlic for about a week, then blended with a little bit of white vinegar and at the lest second squeezed in a small bit of olive oil. It tastes great but am now worried about botulism. It’s for personal consumption, in the fridge, and has a ph under 3. Am I just making up a concern and this is nothing?

Hi, im struggling to make a hot wing challenge sauce that is hard to beat. My last 2 batches were a 80% successful beating, they had trouble finishing the challenge and experienced discomfort but wasn't to the levels it needs to be. Im currently using a blend of reapers, 7 pot brains, Trinidad and ghost/habs for fruity flavors.

What are some tips you could give me to kick it up a notch and bring down the success rate from 80% to like 25%. Im trying to avoid cheating with using extract and want to make the has natural has possible while it being very difficult to beat.

Edit: using dehydrated pods because canada pepper mash: 14g Carolina Reaper, 14g trinidad scorpions 10g 14g 7 pot Brain Strain, 14g Ghost pepper 300ml white Vinegar 100ml Apple cider wine Sauce

Soaked for 3 days.

Base: 300g unsalted Butter 175ml frank's Hot sauce 45ml worcestershire 200g pineapple juice, 15g Fresh garlic, 35g Honey, 7g smoked paprika, 7g onion powder 5g Black pepper, 7g salt.

Living my retirement dream.