A couple weeks ago I started my first ever batch of making fermented hot sauce, I used a variety of peppers, mainly the Trinidad Scorpion Moruga pepper and a handful of various other hot peppers. I also used pineapple, sweet onions and various other herbs and spices.

After a few weeks of fermenting I blended the crap out of the mixture and cooked it down  (do this in a well ventilated area.)

After that I ran it through some cheese cloth and added a thickening agent before bottling it up.

This was a fun project for me and I learned alot about fermenting peppers and vegetables. This is something I hope to continue for years to come. If you would like the full recipe that I used just ask. Hopefully next time I’ll be able to show step by step on how I made it.