If only I had a few more weeks… Carolina Reapers, Ghost Peppers, Habaneros, Jalapeños, and Mini Habaneros. Vacuum packing and freezing most, and fermenting some for hot sauce.
May try a couple of ferments. Not sure how I want to approach this. I like heat, but not trying to melt my face off.
I currently have a ferment going. It’s made of carrots, onions, 5 reapers, 22 ghosts, 18 jalapeños, and 4% salt. When I get ready to process, I plan to add white vinegar, water, tangerine juice, and pineapple juice. I’ll add xanthum gum to thicken.
Thoughts?
by tw1st3dp1p3
Dining and Cooking