Discard whole batch or remove yeast and use? Did not notice that vegetable floated up so mich above weight. This is 4 weeks of fermentation, thanks!

I moved to a place where red jalapeno aren't available. There are fresno peppers, but I've never had a fresno, would it taste drastically different for a hot sauce?

The generic recipe I am using is
10 oz red jalapeno peppers
2-3 dried arbols per pepper
2-4 cloves garlic
1-2 shallot or ¼ of an onion
1 tsp salt
500 ml vinegar

A cautionary take for blender shoppers.

Monster-size blender on the right is NuWave (used to be Moxie Plus, now sold as Infinity). Smaller blender on the left is Blendtec 650.

Blendtec capacity is listed as 90oz, but small print states 36oz blend capacity.

NuWave advertises 64oz, but that's the BLEND capacity recommendation. The pitcher holds almost 120oz.

Had the NuWave, wanted a separate blender for sauces and soups cuz no one wants spicy smoothies. Got the Blendtec thinking it was similar size...nope. Now the Blendtec is the general use and the NuWave stays my sauce blender.

Issue is NuWave does not give total pitcher capacity anywhere on their site or on Amazon ads.

So is you want truly large capacity, consider the NuWave. Warranty isn't that of a Blendtec, but I've had this one in regular use for a couple of years so far without issue other than having to tighten the blade nut once. It's also substantially cheaper on holiday sales. They also have a vacuum version available now... haven't tried it, but might be of interest to sauce bottlers who don't want their sauces getting "fluffy" then settling in bottles.

Chopped ripe hot peppers in local raw honey. If you use whole peppers they float so chopping is important.

So it has been a very busy and productive year for my garden in RI and hot sauce making (135 bottles/jam jars mostly video game themed). Due to this, I have a massive excess of peppers (lbs of Ghost/Reaper/SRP/Birds Eye/Red Hab plus ton of Lemon Drop with some frozen, some fresh, some on the plant still somehow in Oct). I want to make a couple more sauce batches but cannot think of what I want to do.

I made quite a few different flavor profiles (sweet/savory/salty/smokey) so kind of at a loss of what else to do.

I am trying to think of what I would put in an Asian themed sauce (probably ginger/soy/sesame?) and something to use the Lemon Drops in.

I made most of the varieties in my recipe collection (https://docs.google.com/spreadsheets/d/1nm53TcVQ53jHBLV4aSBYKSpJNKUmOa-CQTFbXvNx2gI/edit?gid=448003536#gid=448003536).

Any ideas? I am comfortable with smoking and fermenting and heat level does not matter.

Free fermentation hot sauce builder/planner.

www.plumbornerypepperco.com

Hello,

I startet a ferment 3 weeks ago. With 80g habanero, 300g mixed pepper challuaruro, jalapeno and abachazkiy.

I also addet 10 gloves garlic, 2 onions and some dryed Madagaskar pepper. Than I covered it with water with 4% of salt in it. This mix stood 1week in my kitchen and 2 in the fridge.

Now I want so make hotsauce out of it. Is it ok to just blend it with a part of the salty water or do I have to cook it to stop fermentation or sth else? I want to konserve as many fermentflavor as possible. But the sauce also needs to last for some months.

Is there anything else I should add for a god taste?

Thanks

Hello, I dedicated one of my raised beds this year to peppers. I have sweet bonnet, aji cachucha, aji mango, Brazilian starfish, ornamental jigsaw, leviathan gnarly scorpion, chocolate seven pot and chocolate scorpion peppers. They have all done really well and i want to try different things with what is still growing.

So far I have done:

Fermented starfish,aji mango, aji cachucha, onion, garlic and a couple of the seven pots. Finished with white vinegar.

Fresh starfish and cachucha with tea, apple cider and honey, finished with apple cider vinegar.

Jigsaw Hot Pepper vinegar with 50/50 apple cider and white vinegar.

Fresh aji mango, garlic, onion and honey with rice vinegar.

Currently in process:

Fermenting seven pot, onion and garlic to add tomato paste and cider vinegar.

Fermenting starfish, onion and garlic, thinking white vinegar.

Fermenting chocolate scorpion, peach, cherries, plums and garlic. Plan to finish with honey. Cocoa, coffee and had extra fruit, making wine to turn to vinegar for this.

I've still got peppers growing and another gallon zip lock bag on top of what is pictured. Looking for other ideas.

currently make a red Jalapeno Sauce, Green Jalapeno/Serrano Sauce, Mango Habanero & Reaper, Ghost, Habanero and Scorpion Sauce (Which
Packs a lot of heat) Along with BBQ sauce, Authentic Pasta Sauce and a wing sauce! My best seller is pasta sauce!! I currently sale approximately 120 combined bottles a month at local shops and work associates.. it seems like people like the novelty of the Reaper sauce! I use fresh pineapple as a sweetener (no sugar) looking for suggestions for another fruit to balance the heat and add flavor?

El Yucateco green habanero sauce is pretty good for daily use. I’m at end of the season for growing where I am, so I grabbed some unripe Habs and went to work before over wintering my plants. It’s a pretty basic recipe, as most commercial hot sauces are. What they label as “spices” still is a mystery, but after a comparison, I want to say there’s some oregano in the original, can anyone confirm or help improve this recipe? less

I have some Fatalii I want to make into a chutney using this recipe, and I want a chutney with a decent heat but not YouTube levels of stupidity. If I say Madras to Vindaloo, would that make sense?

They are pretty damn hot on their own, but the wiki range is less than helpful; 125,000–400,000 scovilles

If you have some preserving experience, what do you think? can you tell if I should use the full 10, or more? or less?

thanks!