Very simple recipe. Red jalapenos, hungarian wax, long hots, cayennes, garlic and a weird very sweet orange pepper variety I found at a farmers market. Fermented for 4 weeks. Not sure if it was the ingredients that were magical or the salt ratio/pulp/vinegar were the key components. Wished I made it more scientific and documented everything. Next time.
by fun4days365
9 Comments
You muh, muh, muh, make me happy
Nice. Some of my best sauces are literally just me this and that and not paying attention to amounts at all and everyone I give it to is like what is it? I’m ahh.. it’s this and this. Love freestyling hot sauce. Knowing you’ll never have that exact same flavor profile makes it so rich
Rough estimate on proportions? I’m looking to try something similar
Make my eyes rain.
What do you think the wax peppers bring? Just like, body? I’ve grown them before and they basically tasted like nothing but maybe I just had a garbage strain.
simple jack
They say to never go full Jalapeno.
Nice! I’ll have to try it.
Sounds very similar to what I made many moons ago when I had a garden. I got some seeds from when I was in Hungary and I don’t know if there are wax but there were hot and they were mild. We used to have mild pepper sandwiches in Hungary with just real butter. The hot ones went into the hot sauce. So good
🤙🤙🤙
I wanna try fermenting for my next attempt. Sounds so tasty. Good job!