Another Ferment

My nephew Nick liked the look of the last batch of hot sauce and asked for some more. Because I make sauce from my garden peppers, I usually make it from whatever is putting out fruit. Right now that’s the unstoppable fruit machine, the pequin, along with the steady cayenne, some red jalapenos and mexibelles, and a few tabasco.

The pequin/serrano sauce is just about ready. I’m going to add tomatillos when groceries come in tomorrow.

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