@Ironworker229 This batch is surprisingly mellow. When I make sauce from just-picked peppers it tends to be super hot. In this case I think the fermentation mellowed and deepened the flavours. That said, it does still have a pretty good zing to it.

@eustace That is really cool! I haven't heard of fermenting prior to saucing. Does it have a vinegar flavor to it? In Southern California there are tomatillo/salsa verde that lean a bit too vinegar for my taste. I like moderate heat with good flavor like Secret Aardvark Habanero, for reference. Our local Mexican shop has a really good store-made red hot sauce that's pretty toasty, too.

@Ironworker229 I’ve learned to be very careful with flavour balance. For the twenty ounces of sauce that I produced as a final product, one tablespoon is white vinegar and one is red wine vinegar. Yes, there’s a little bit of tartness and sourness, but that comes from the fermentation process more than from the vinegar.

@eustace Sounds like you are all over it! It's totally subjective/personal preference. I just really dig people making their own...Hot sauce, dinner, deserts, chairs, art, jewelry, whatever. It's all creative and cool.Thanks so much for sharing!

@Ironworker229 A pleasure! I’ll talk about making pepper sauce any time! 😂

@eustace Following for when you get to it!