Fermentation experimentation: I just put some jars of fermented pepper purée in the fridge. We’ll see what happens in a couple of months. Anybody make hot sauce before that can give me some tips?
It should be interesting. LOL
My wife made some great habanero sauce this year. Potent stuff. She included some cantaloupe to tone it down.
Anyhow, my older kids love the stuff. They’re blending it with some mild salsa, and they think it’s great.
Pretty sure she fermented it for a bit before she canned it.
There's really no magic to making pepper sauce.
Grind up the peppers, let the mash ferment, throw in some salt, vinegar/tomato juice to get the consistency where you want it, pack in mason jars and process according to the Ball Canning Guide.
Oh... make sure you don't touch your eyes or any other other sensitive places while you're handling the peppers. I learned that the hard way! LOL