I bought a grab bag mix of peppers from a local grower who also makes hot sauce to try my hand. Started with about 8lbs of Cayennes, Cherry Bombs, Fresno, Bulgarian Carrot peppers, some garlic and onion and 1 whole pear. 3 week ferment and the color is NUCLEAR. I’m hooked, and have another mountain of peppers ready for processing into the next hotter batch.
by AJreddits
3 Comments
How are the Bulgarian carrot peppers, have you tried them raw? Sauce looks dope by the way, love the colour.
Room temperature is key to a good fermentation process. It worked well last time, try and keep it the same for the rest of your batches
Did you cook it have you blended it? Curious about your process. I’ve done one batch and currently on my second