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I'm taking a shot at fermenting peppers and making hot sauce for the first time. The picture is from outside when I smartened up because I'm dumb and chopped them all in the house. Brine is 3.5% salt, they've been going for ~2 months, and it's crazy how much the smell has developed. They should be ready to go next week, and my tentative plans are: Habanero- pineapple, vinegar, lime, turmeric Peach ghost and khang starr lemon starburst - peach puree, vinegar, cumin, allspice Hurt berry and blue ghost - garden tomato puree, carrot puree, lime, vinegar, black pepper I'm struggling to come up with what to do with the chocolate bhutlah mix. I originally wanted to try making some kind of mole hot sauce but I can't figure out how to make it work, and now I'm leaning towards a sort of chipotle lime hot sauce. Does anyone have any recipe suggestions for fruity super hots?
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Nov 17, 2023 21:32
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| # ¿ May 14, 2024 22:01 |
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