Ok, so, I used too much vinegar on week 1, BUT, it made some very tasty pickled peppers AND I made a sauce out of the remainder. It is actually very tasty. White Vinegar, Water, Habañero, Serrano, Red Onion, Garlic, Salt. Was suppose to ferment for 4 weeks, but pickled instead.
In the end, it’s an incredibly tasty sauce with just the right amount of heat for everyday use.
Stay tuned next week for my successful ferment of habañero and serrano, basically the same recipe with no vinegar in the ferment.
by adarbyem