new fave of the season

i’ll have the recipe out to the gram on r/hotsaucerecipes later tonight.

fresh from the pdx farmers market.
cherry bomb, fresno, jimmy nardello, pear, garlic fermented in a 1/2 3% fresh brine and 1/2 3% saved brine from last ferments sour cherry/habanero brine.
post ferment added a few fresh habanero a few fresh ghost, acv and lemon juice.