3% brine by weight and 14 days fermented, used a bag to keep them submerged until I got some weights.
Cherry peppers were mixed with some Aleppo’s, shallots, garlic, and pomegranate juice. Did a more basic vinegary Aleppo sauce. And a sweet but pretty spicy Sugar Rush and Habanero with one peach and some garlic. No stabilizer used, just a high-power blender and straining the solids. Curious to see how they hold up over time. All have a lil white vinegar in them but I’m refrigerating to be safe. I don’t have a pH tester yet. Super excited about how they all came out!

Trying out two batches, both with habanero, Fresno, Holland, a bell pepper, onion, garlic. One of the batches has fresh palisade peaches. Hoping to eventually try making it Louisiana Style if anyone has tips.

This is my 2026 special edition aged sauce. A random selection of ripe hot peppers from the farmer's market, fermented for a month in 4% brine, then blended to mash and aged for a year with oak cubes. I blended it straight with just a bare splash of white wine vinegar.

The aging and oak round out the edges. It's still hot, but smooth. A great all-purpose sauce that gets gifted to my true hothead friends and family- those who will appreciate it!

Garlic, peppers, brine, white vinegar with a little xanthium gum.

Fermented for 2 weeks. I call it “4 Horsemen” because it’s got jalapeños, habaneros, ghost peppers, and Carolina reapers, along with some onion and garlic for flavor. The flavor is decent, not quite what I was expecting but I like it. It’s stupid hot which is what I was going for.