All to be fermented in vaccume bags. I roasted all peppers but left about 1/4 of each pepper to be unroasted to leave the bacteria alive and added it back after it cooled. I also some pickled pepper brine to kickstart the ferment. Green is a pepper that I forgot the name of. It's like a jalapeño in spice and flavor, but wrinkly like a shisheto. It also has roasted tomatillos. The yellow is a mix of ghost, reaper, and habeneros. The red is cherry bombs and roasted tomatoes. All have onion and garlic also roasted. After fermenting I will mill into a more fine sauce.
by benh141
1 Comment
Sounds amazing (especially that spicy yellow one). Can’t wait to hear how it all turns out. Gotta keep us all updated.