This is probably a topic for another thread, but what do you guy's mean by "hot sauce" made from these nuclear peppers?
Is it a Louisiana/Crystal/Frank's cooked type of vinegar based sauce or are we talking salsa (fresh or canned) or even a fermented sauce?
I was thinking we should start a "hot sauce" thread. I know there are some folks around that have a lot of experience. I've had my first experimental fermented batch percolating away for several weeks now. I'd about a gallon of blanched and pureed mostly Habs, lemon cayenne, serranos, anchos, a few jalapenos. Basically everything that was left over from last year and still in the freezer from 2014 tossed into the pot. Added some garlic, onion, sugar and Nancy's Organic plain yogurt. It smells pretty good and is definitely active. I just have saran wrap and a rubber band on top. Really no clue what I'm doing but I figure once I verify the pH is below 3.5 I'm pretty safe to sample.
Oops, sorry yes a new thread...