The Thai Dragon + Cayenne + a few Tabasco pepper sauce has been fermenting for more than two weeks. I made Tabasco - type hot sauce. There was enough for a bottle plus a little more.
This is what it looked like fermenting in the jar, after two weeks.
I ran it in the food processor until as finely pureed as it would do.
Then I used a sieve in a bowl, and a spoon to squeeze the juice out of the pulp and seeds.
A turkey baster worked for transferring the juice into the bottles.
I tested the sauce on a fried egg. Nice flavor and lots of heat.
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