Here's the hot peppers sauce. I filtered it through a sieve for liquid hot sauce, like Tabasco sauce. I like this better, It's hotter and richer due to the added garlic and fermentation. Fermented hot sauce contains lactic acid (like yogurt and sauerkraut), whereas the commercial version has acetic acid (like vinegar).
This time it was mostly Serrano peppers (especially the hybrid variety, Altiplano) with some Thai and Tabasco peppers for extra heat.
The pulp is also good for cooking, so I saved that too.
This is a really rewarding project, from starting seeds to making sauce.
No comments:
Post a Comment