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Fermented peppers

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renrutle

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I am working on refining my lacto fermented pickles, chip dip, and salsa. This is my latest attempt.

Started as 2# habanero, 2# onion, and 3 cups of 4% salt water.

After the ferment is complete in in 5-6 days I plan to cook with bread & butter spices for a mucho caliente chip dip.


Habanero 01.jpg



Habanero.jpg
 

S-Met

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bracconiere

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This was from back in August. I didn't realize there was a specific thread.
@Yooper stated they have to be specifically 'hot'! lol


edit: craft hot sauce is in vogue like beer, maybe a fellowship of the pepper would be in order.....


(i hope the tag doesn't make me a newsanse(SP?, damn it spell check failed me))
 
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renrutle

renrutle

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Cooked the habanero ferment today with some spices. Smells like lots and lots of hot peppers. Pre cook pH ended up at 3.75. Will taste test after the jars cool.
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