vogtoo47- Hi, I would love to trade with you. I have some others from your want list too and am interested in some other seeds of yours. But..your email is not listed here so please email me at firegurl389@gmail.com so we can exchange addresses etc. Thanks!! Cryptid- Sent you an email. Let's trade :) I really enjoyed our last trade too. You are an awesome seed trader and I will be sure to leave a post on the rate and review for you. Biyu-would you be interested in doing sase? I know I said I wasn't doing sase but.... I see you are new to garden web-welcome!! I have no idea what you have available because when I checked your list, (which is inconveniently on another page...why not update your gw page so it's easier for us to trade with you?), it says that your list is a master list and that you are not sure if the seeds are available for trade. I'm not going to try and figure this out or email back and forth with you asking tons of questions, it just is too time consuming. hopefully you will have a chance to update your gw page here so you can list what you do have available in the future. Hope you are not upset by my honesty, I am trying to be kind and helpful. So please email me at firegurl389@gmail.com if you'd like and I'll send you my address for sase for those seeds you wanted. Thanks everyone, Firegurl Danielle

Thanks for the responses. I haven't checked in recently since we had a few days of good weather lately that I wisely used to clean up my lawn & garden, and transform my lawn tractor to snow plow. I have not checked the ph. Can I purchase a simple test kit from a hardware or Home Depot? I did taste the mixture yesterday and it tasted great. I did puree the mixture and then boiled it about 15 minutes with the vinegar. It has been in a canning jar, but at room temperature. I have not strained off the liquid from the solids, but plan to after it sits for a while. Should I keep it in the fridge? I also processed my red ripe peppers the same way about a month earlier and have already strained it. It is also very good and I'm still alive. I agee, thought, that I should test them both for ph. John

Looks delicious, PM. Was it the texture of the sauce that you did not like? Can you describe in more detail? A few weeks ago, I was about to request “favorite peanut sauce recipes.” I’ve made lots of various peanut sauces and over the pasrpt few decades have experimented with various SE Asian, Thai and Vietnamese foods. Sometimes I am bone hungry and just want to make up a quick, no brainer peanut sauce. We always have natural, organic peanut butter on hand. Some restaurant peanut sauces are really good. In a pinch, I’ve started with natural chunky peanut butter and hoisin sauce, some hot water. Taste after mixing. Add a bit of fish sauce or Thai bird chili to taste. Careful not to make too thick. I’ve made thinnish peanut sauce that included coconut milk/cream. Warm it and mix together. Consider if you want more of the peanut flavor to come across, or, say, coconut. I like coconut cream in curries. On of the most satisfying curry dishes I ever made was Pim (long long name, she has a cookbook and dates/dated chef David K.). The dish is Chiang Mai Noodles (also known as Khao Soi). I followed her recipe exactly. Rich, but utterly fantastic. I can not locate my photos of the dish right now. It included red or Penang curry, coconut cream, crispy noodles, shallots, (?) fresh limes leaves and fried chicken pieces. Holy drumstick, was it ever fantastic. I found a copy of Pim’s book on sale. Fantastic. I’ve purchased tinned peanut or satay sauce and have used put that down as a base layer for my complex Thai pizza. You are all making me hungry.

1). The most important piece of hardware is an airlock of some sort that fits your fermenting container. I use mason jars with a beer/wine airlock. This is essential to preventing mold. 2). Use any peppers you like, from heatless Bell peppers to the hottest peppers on the market, or a combination of peppers for color, bulk, flavor, and heat. In my ferment, I used 700+ Thai chiles. Coarsely chop your peppers so you can see if there's any mold or pest inside; you can also remove some seeds at this time, which makes the sauce easier to process in the long run (I strain out seeds, so the fewer in the ferment the better). 3). You can make a hot sauce purely from peppers alone, but I like to add garlic at the very least. The flavors pair so well together. In this ferment, I added a lot of garlic and half a white onion. Coarsely chop the ingredients to increase surface area, and to make blending easier after the fermentation is finished. 4). The brine. I make my brine from 1 Tablespoon of sea salt per 1 cup of water. Many people will say to use distilled water, but I use tapwater and I've not had a problem. If your tapwater is really weird in some way, I'd recommend bottled water or distilled water. You can also use fancier salts if you like, such as pink Himalayan salt, but don't use iodized table salt. 5). Fill the jar, leaving about 1/2 to 3/4 inch headspace at the top. You need to make sure that your vegetable ingredients are under the surface of the liquid brine to prevent mold from forming, and this can be done with pickling weights, a ziplock filled with water, or other clean household items that will work. I wad up some plastic clingwrap and wedge the ingredients down. Then secure the airlock, making sure that the stem of the airlock is not in the brine directly. 6). Ferment for as long as you like. After 2 weeks, most of the fermentation will be finished, but you could keep going for several years if you want. When ready to process, strain the vegetables from the brine. Dump the vegetables into your bowl, then add *half* of the liquid brine to the bowl. The other half, add in white vinegar (or a vinegar of your liking). So, if you have 4 cups of brine, add in 2 cups of the salt brine, and 2 cups of the vinegar. You can save the rest of the brine for marinating, cooking, bloody mary's, or for using in your next ferment. 7). Blend everything smooth. I personally use an immersion blender, but people use traditional blenders, food processors, food mills, et cetera. At this point, you're essentially done. However, I go to the extra step of running the sauce through a sieve to remove as many seeds as possible - seeds are bitter, and I can't stand them, and I think they ruin the visual aesthetic of the sauce in the bottle. 8). Taste the sauce. Add more vinegar, more brine, citrus juice, spices. Get the flavor where you want it. To thicken the sauce, I slowly incorporate small amounts of Xanthan Gum while blending - a little goes a long way, so sprinkl e in 1/8 of a teaspoon slowly, testing the consistency as you blend. To thicken a sauce, you could also simmer and cook down your sauce, or use a cornstarch slurry during the heating process. 9). Bottling. Use sanitized bottles, fill, cap, and you're good to go. If you have any concerns about the sauce, store in a refrigerator; otherwise, the sauce should have enough acid (vinegar) to be shelf/table stable.