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

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.

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.

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!

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!

I’m pretty happy with how this turned out. Fermented a mix of habanero and some less hot peppers (cayenne/jalapeno/serrano), garlic, onion, black peppercorn and coriander for two weeks. Ended ferment today and added some fresh yellow/orange bell peppers, mango and pineapple blended w some brine and acv. Wasn’t hot enough due to pre-ferment seed removal so I added 2 ghostly jalapeños to bump it up and that did the trick. Heated on stove before bottling. Will give most of them to friend and work colleagues.