Harvested in Santa Cruz, California.
Need help figuring out recipes for all of these. We got a lot more than anticipated. I was thinking of doing a few vinegar jars and dehydrations to powder. Should I invest in fermentation jars? Help-give me some ideas to experiment with. Thank you!!
by ImpossibleEntry2603
2 Comments
What kind of peppers you got there? I love fermented sauces, pepper jelly, dried for flakes and used in chili crisp or just saved for stews. Pickled peppers are always great too
I cut in half for dehydrating. If you do fermenting try airlock lids