I usually just cobble something together. Search gardenweb for posts / recipes from chile_freak. He has shared several tips / recipes here.

Also, if you look at my clippings, I have a few saved from him and others here. Click my name and the 'see my clippings' link.

I haven't necessarily tried everything you find there, but, I wanted to save them at the time for easy reference. I can tell you I have tried the carribean bbq sauce that ottawapepper posted - it's great! I have also made the scotch bonnet sauce that chile_freak posted (under the heading eating chocolate habs). Also very good.

Good Luck!

thank you

I've been mashing (fermenting) my red habs, nagas, cayennes, sili labuyos and de arbols for at least a month. I hear longer is better. A lady I work with ferments hers for 6 months. I just don't have the patience for that. The mashing enhances the flavor in my opinion and also makes it more nutritious. So far I have just added a small amount of cider vinegar and simmered until I was happy with the consistency and it's fantastic. I left my last bottle at a friend's house and I think he is avoiding me cause he doesn't want to give it back. You add a bunch of salt for the mash, so no real need to add more but you can add whatever you want to the simmering. I'm thinking garlic in my next one. Plenty of good recipes out there. Don't be afraid to take someone else's recipe and add your own twist. If you think adding something to the mix will work, it probably will. Habs and scotch bonnets are great for mashing if you want to go that route. I've heard sweet peppers don't really work but I don't see why you couldn't freeze them and add them to the simmer. Good luck and let us know what you come up with.

A mash sounds good I always watch bizarre foods and he was in asia one time and they were making fermented hot sauce. I think I am going to try your method along with making regular sauce too thanks for the idea