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Message: <blockquote data-quote="CatDaddy" data-source="post: 453951" data-attributes="member: 755"><p>I make my own version of sriracha hot sauce but with reapers, or similar super hot peppers.  I ferment the peppers for at leat a month, many times I go longer, then add vinegar and white sugar until it tastes the way I want it to.  VERY spicy yet hint of sweet and vinegar.  Many of my colleagues really enjoy it - doesn't take much though.</p><p></p><p>Key is to cook it after it's fermented.  If not, it becomes a pipe bomb.  Buddy of mine got a bottle that I must not have cooked enough and when he opened the top it sprayed reaper sriracha in his face and eyes.  Glad he could laugh about it, could've been a lawsuit in the wrong situation.  For the record, he still has his sight.  Shot the top out of his hands 25 feet across the lunchroom at his workplace.</p></blockquote><p></p>

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