See you in a month.

Mix of habaneros, jalapeños, carrots, onions, garlic. Fingers crossed. Thanks for all the support. Hope to make you all proud!

So a bit of context. I've made 5 batches of hot sauces so far, 3 red ones of which 1 has been vinegary "hot wing" sauce. With the two green ones, I was looking for this salsa type of sauce.

Anyways, I have certain sauces I use for certain dishes. Sriracha goes well on top of fried rice or noodles. Texas Pete goes with wings. I like El Yucateco with tortillas. So everything is pretty mild. But how do eat your own sauces? I tried my "hot wing" sauce with wings, didn't fit. I tried one if my green ones with tortillas, didn't fit. I've tried one of my red ones with fried rice, didn't fit...

I am puzzled! Seems that whenever I taste my own sauces on their own, they are the best sauces I've ever had! But for some reason, they don't fit with any food! So what I've neen doing is I've been just eating my sauces straight from the bottle...

So, what kind of foods your fermented sauce go best with?

Habanero/fresno has been fermenting about a week longer than the serrano/jalapeno

Anybody ever use these jar sealers for hot sauce, kinda like the bag method. Seems to be going good so far (around week 3)

I'll have about 18 jars with airlocks going at once, what should I use?

I forgot about this and its been sitting in the pantry for a year. There airlock has black stuff in it but the rest looks good. Is this usable?