Fermented Pepper Sauce

The 8/13 batch of my fermented peppers, which were a mix of cayenne, pequin, jalapeno, and a few others is done. I opened the bag to a funky delicious whiff, added a couple of cans of El Pato, my favorite tomato sauce, and the juice of a lemon. Blended the whole thing up, added a little salt, and viola, three bottles of a funky, intensely hot sauce. It’s thick, and I could easily add vinegar to make a more traditional hot sauce, but I like it thick.

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