Pepper Fermenting

I had a bunch of peppers, so I decided to do a mixed mash ferment. Just peppers and salt, but the varieties are: Pequin(about 50), Serrano, Habanero, Cayenne, Jalapeño, Tabasco, Poinsettia, and Mexibelles. It’s going to be hot and flavorful.

One thought on “Pepper Fermenting

  1. I need to use the last of my peppers in the fridge. I made a mango/pepper hot sauce. I don’t really care for the…I can’t explain it, but this sort of mango-y, fibrous aftertaste. Probably unripe mangoes I used. I made a pineapple one before which I love and will probably use the rest of the mash for another batch.

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