Fresh: Jalapeno, Serrano, habanero, onion, tomato, carrots
Dried: spice blend (can't remember exactly what I threw in there), ghost, reaper, and scorpion. 3% salt
Fermented coarsely chopped 10 days, pureed and let mash go for another 3 days. Added distilled water while blending to get the desired consistency. When the color wasn't exactly what I wanted I decided to get some cuttlefish ink.
by germyy88
8 Comments
Noice 👌
Looks great!!
Hot sauce looks great but the name is the real winner here 👌
Everyone keeps talkong about fermentation. You said “chopped 10 days”, do you mean you literally chopped fresh ingredients and let age 10 days? Do you do that at a certain temp in a sealed container or with brine or something?
Also when you say “fresh” you just mean you started with fresh ingredients – everything is nicely blistered which is common practice for most salsas as im sure youre already aware. You can also blacken tomatillos to add more depth and richer brown color when your ingredients are looking brighter or reddish
That is DARK! Looks hot.
If i was nearby I’d totally buy a bottle from you, that looks really nice
I also like my farts to hurt
Call it edgelord because it’s so dark. Or idk Batman