Batch 22 Hot Sauce – Entry 3
Last week's heatwave got the peppers fermenting too fast, so we reduced the 3rd addition of fresh peppers from 16 to 12oz. Hopefully that will slow it down.
Last week's heatwave got the peppers fermenting too fast, so we reduced the 3rd addition of fresh peppers from 16 to 12oz. Hopefully that will slow it down.
For Batch 22, I'm using Cayenne/Thai peppers from 2 year-old plants. I hope they add some interesting flavor notes to the 6-month long hot sauce fermentation.