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This round is my 2nd attempt at evolving the sweet heat from here: 1st evolution that was based on Hawaiian Lava I presented a few weeks ago. No added sugar outside of what was present in the pineapple (two large - yellow). No added salt except what I added from the ferment brine (22 - 24% solution). Relied on the pectic from pineapple as binder rather than a xanthan gum or similar. This ferment was 18 months old. pH at time of hotpack was at 3.7. Its home was a 1.5Gal brew barrel. White and Apple Cider vinegar for taste, volume and pH; tamarind for added tart flavor. It's hot.. not the hottest I've made but it's hot. Great on any smoked meats and fish - killer on wings. Would give this a SHU of about 300 - 375K

Here is the ferment makeup (pic8.co):

Red Reaper (super hot); Chocolate Reaper (super hot); Bhut Jolokia (red and chocolate - super hot); Beaver Dam; Georgia Flame; Durango; Fresno; Serrano; Snow White Habanero; Red Savina Habanero (super hot); Thai; Apocalypse (super hot); Genghis Khan Brain Strain (super hot); Garlic; Red Onion; Carrot; and Parsnips

Yield: 2oz Boston Bottle x12; 4oz Boston Bottle x6; 3oz Woozy Bottle x1; 5oz Woozy Bottle x2; and 16oz Flip-top Bottle x2

Note: the Woozy bottles I did an intentional thinning of sauce to keep more aligned with a 'Tabasco' consistency, and thus have the pouring 'governor' insert.

This round is my 2nd attempt at evolving the sweet heat from here: [1st evolution](https://poal.co/s/capsaicinconnection/629200) that was based on Hawaiian Lava I presented a few weeks ago. No added sugar outside of what was present in the pineapple (two large - yellow). No added salt except what I added from the ferment brine (22 - 24% solution). Relied on the pectic from pineapple as binder rather than a xanthan gum or similar. This ferment was 18 months old. pH at time of hotpack was at 3.7. Its home was a 1.5Gal brew barrel. White and Apple Cider vinegar for taste, volume and pH; tamarind for added tart flavor. It's hot.. not the hottest I've made but it's hot. Great on any smoked meats and fish - killer on wings. Would give this a SHU of about 300 - 375K Here is the [ferment makeup](https://pic8.co/sh/pMzv70.jpg): Red Reaper (super hot); Chocolate Reaper (super hot); Bhut Jolokia (red and chocolate - super hot); Beaver Dam; Georgia Flame; Durango; Fresno; Serrano; Snow White Habanero; Red Savina Habanero (super hot); Thai; Apocalypse (super hot); Genghis Khan Brain Strain (super hot); Garlic; Red Onion; Carrot; and Parsnips Yield: 2oz Boston Bottle x12; 4oz Boston Bottle x6; 3oz Woozy Bottle x1; 5oz Woozy Bottle x2; and 16oz Flip-top Bottle x2 Note: the Woozy bottles I did an intentional thinning of sauce to keep more aligned with a 'Tabasco' consistency, and thus have the pouring 'governor' insert.

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[–] • 1 pt

I can relate. One of my all-time favorite peppers are 'lemon spice' (yellow jalapeños). Fuck these are awesome and I could eat em all day - great pickled. To that end, I'm not a huge fan of the 'chocolate' varieties as they are a bit too Vitter for me and the capsicum oil from these specifically upsets my innards too much

[–] • 1 pt

Pickled peppers are great, combine with pickled onions, carrots and jicama and it makes a great taco topper or side dish. I even put it in sandwiches.

[–] • 1 pt

Duuude...Giardiniera, yeah. Never considered jicama and I really dig jicama. We do use daikon frequently in pickles. Thanks for the suggestion.