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Warning: my first batch of hot sauce went from 3 days to 3 weeks and the wait was the whole trick
I started fermenting peppers back in January and for the first few batches I was pulling them after 3 or 4 days because I was scared of mold. The sauce was fine but flat, like spicy vinegar water. Then two weeks ago I got busy with work and forgot a quart jar of red jalapenos and garlic in the back of the cabinet for 21 days, and when I finally opened it the smell about knocked me over in the best way. The brine had gone cloudy and the peppers had that deep sour tang, and when I blended it up the sauce actually tasted like something you'd buy at a farmers market in Santa Fe. I've done 4 jars since then and they all sit for at least 2 weeks now. The only thing I'm still working out is the salt level, my last one was a little too sharp on the back end. How long do you all let yours go before you call it done?
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