Batch 21 of my fermented hot sauce begins! This year it's a 100% cayenne/Thai pepper hybrid. We start the ferment today with 12 ounces of fresh peppers in brine
The 20th edition of my slow ferment hot sauce. It's funky, fruity with a medium heat on the back. BBQ worthy for sure! See how to make your own in the video.
Batch 20 of my 6 month fermented hot sauce begins with 5oz of Hidden Lake Hot, a Cayenne/Thai cross, and 7oz of Culebra Negra, a Central American pepper I got from a friend.