I harvested enough hot peppers to make a couple of batches of hot sauce.
That's good, because that's the main reason I grew them. Most are a hybrid Serrano type called "Altiplano" but there are also some non-hybrid Serranos, Thai, and Tabasco peppers for more hotness. Also some red-ripe Jalapeños, which sweeten when red. The hybrid Serranos are much larger and more productive, than the non-hybrids, and have good flavor and hotness.
These are in a brine, with some crushed garlic, a touch of sugar to feed the fermentation, and a sauerkraut juice inoculum (1 tbsp) for lots of lactic acid bacteria. After three days, there are lots of bubbles.
Soon I will process them and filter for liquid hot sauce and save the solids for cooking.
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