I have a friend who's buys sauces for his buddies. Awhile back he told me they always love the flavor but want something much hotter. He asked me to make a sauce to knock em down a notch lol. One quart ferment was 95% Butch T Scorpion peppers I grew and 5% red bell pepper to assist the fermentation process. Most super hot peppers have very thin flesh and very little sugars in them making fermenting slow. As always I used a 3.5% sea salt brine and do not remove pepper seeds. The sauce is finished with brine, white vinegar, cumin, smoked paprika, natural hickory smoke powder, salt and lastly xanthan gum to reduce separation. Pepper content is at least 60%. Vitamix for the win again with a perfect smooth blend.
