Re: Fw: [CH] Chile fermentation?

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Marc Winterburn wrote:
> I'd like to make a tabasco-style fermented hot sauce. Do any list members
> have any information that may help me in my quest.
> 
> Marc in Austruckinfalia.
> 
> 
> 
Hey Marc...if you have 3 or 4 years at your disposal, prior to even 
TASTING your efforts, and if you can get some salt from Avery Island, 
which is seemingly, unique in it's fermenting properties, then by all 
means go for it! Good luck. But, that said, there are all sorts of much 
better sauces, with less vinegar, than the one you mentioned. Try one of
Jim's hot sauces, for example: http://www.wildpepper.com  Tell Jim, Doug 
sent ya! :-)) Cheers, Doug in BC

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