Fermented chile sauce, part deux turn up the heat
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I got the heat I was looking for this time around so I’ll call it a success.
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I’m going to start this tonight!
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@macsinsac LOVE the title, made me think of Hot Shots Part Deux and even the “turn up the heat” was like a movie tag line. All around a very pleasing title to you post and thats before you even got to the good stuff. What are the shorter red peppers up near the top?
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@Jonathon the tag says Cajun. The question mark chilies are the other short red ones, the tag got lost. The cayenne is a dead giveaway.
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@Joe-Hell it’s too easy to do if you’ve got chilies. I got HEAT this time.
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@macsinsac I’ve got a plethora of peppers piling up…I think I will do a mixture of fresh and grilled (roughly 50/50) tomorrow morning with carrot and Walla Walla sweet onion for the initial brine and ferment.
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“Jefe do you know what plethora means” " No El Guapo!"
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@macsinsac This morning I chopped up a gallon jar worth of a variety of peppers, sweet onions, carrots and garlic. I’m really looking forward to this!
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@Jonathon HAHAHAHA!!!
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@Joe-Hell Glad someone got it!
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@Jonathon That one goes way back!
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