u/grassmaster991

I'm in love with the flavor though! Recipe sloppily jotted in the comments

I have a large batch of cayenne I am about to ferment for hotsauce. I'm thinking about adding fruit to the ferment for the first time, someone recommended I try cherries, and I was hoping to get an idea of a good pepper to cherry ratio that will still taste like hotsauce, and not lose the heat of the peppers. Also any advice for someone adding fruit to their ferment for the first time is welcome!

I started a couple new ferments two days ago, and now that I feel like I'm starting to get the hang of this, I thought I'd try something new, and I roasted half of the peppers in each batch.. so far everything seems all right except, all of a sudden there's a small foamy head on the top of both bottles. I've never seen this on any of my prior ferments, and I was wondering if it was a byproduct of the roasting, or anyone else has seen this before?

27 Buena mulata peppers, one carrot(purple or orange), 1 clove garlic, 1/16th of a red onion. 1 Tbsp white vinegar after ferment

Three are left chunky and one is strained, certainly didn't come out pink as I was warned it would! I'm very pleased with the final product

Crazy hole in my yard (Charlotte county Florida)appeared overnight next to my garden. It's only a few inches across and very deep. The things that strike me as odd are: 1.there is no loose dirt to be seen as from animal excavation. And 2. The small shells in the tunnel wall are completely undisturbed. Do any of you have any ideas as to what this is?

Trying to make a purple hot sauce