The hot sauce is now a thing, and OMG it is delicious! In the photos: the jarred peppers on the day I started the ferment, the same after a round in the cuisinart, and in the bottle. I still have to make the labels.

And the name: “Coyote’s Bitey Bite Hot Sauce.”, because after tasting it, I said to myself: “BITEY BITE!!!” Yes folks, it has Scoville. And for those who are wondering: it was a near thing, but I am ok, and have recovered from the tasting. Ingredients: Pepperoncini, Tabasco, Santa Fe Grande, and Habanada (heatless Habanero) peppers, garlic, onion, and at the end, some of my homemade apple scrap vinegar to thin it down.

I’m not sure of where it lands on the Scoville heat scale, but there is definitely some fire, as I included all the ripe tabasco peppers (and their seeds!) off of two plants. (With the exception of a few peppers from which I saved seed).

Scoville Heat Units (SHU) by the ingredients:

  • Habanada: none.
  • Pepperoncini: SHU: 100 – 500 (very mild)
  • Santa Fe Grande: SHU: 500 – 750 (mild)
  • Tabasco: SHU: 30,000 to 50,0000  (similar to a cayenne pepper)

For comparison, a jalapeno clocks in at about 2,500–5,000 SHU.

The inspiration and guidance came from the Fermented Hot Sauce Recipe shared by Mountain Feed & Farm Supply.

I adapted the recipe, based on the abundance of peppers I was growing in my garden.

Peppers being fermented for hot sauce.
Pureed peppers for hot sauce
Coyote's Bitey Bite Hot Sauce
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