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This is a new sub for posting about spicy foods, hot sauces, peppers, and anything else spicy to share with fellow Poalers! I know I have a fridge filled with hot sauces that I'll make reviews on. My wife and I also have some experience growing peppers and I look forward to sharing recipes and experiences, as well as hearing your reviews and recommendations on hot sauces!

It's a spicy world out there. Let's share it together.

This is a new sub for posting about spicy foods, hot sauces, peppers, and anything else spicy to share with fellow Poalers! I know I have a fridge filled with hot sauces that I'll make reviews on. My wife and I also have some experience growing peppers and I look forward to sharing recipes and experiences, as well as hearing your reviews and recommendations on hot sauces! It's a spicy world out there. Let's share it together.

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[–] • 1 pt

No we have not fermented a sauce yet. We did make two homemade hot sauces last year, and they both were very good. It encourages us to try a bunch of stuff in 2023. We also purchased a bunch of seeds for exotic hot peppers. I look forward to posting about growing them, harvesting and using the peppers. My wife made a fantastic recipe for a way to use superhots in a way that allows normal mortals to enjoy them, and I will be posting a lot about that.

I'd try watermelon ghost pepper sauce any day of the week. May be a good addition to a BBQ sauce..?

I look forward to hearing more about your hot sauce fermenting!

[–] • 2 pts

If you haven't heard of them check out Redlaw sauces. One of my favorites is their Blueberry ghost pepper BBQ sauce.

[–] • 1 pt

Get yourself a good kitchen scale and a vacuum sealer with bags. Fermentation would require fresh peppers, other ingredients and salt. You'll need the scale because the salt needs to be a specific % of the total weight of the ingredients. Mix it up, put in bag and vacuum seal it. Toss in a dark place and let sit. The longer it sits the better it becomes. As with all fermented products, aging only makes them better. So long as the bag isn't punctured it will not go bad. The bag will likely expand as the natural yeast produce co2.