Grew a wide range of peppers this year, but doing my first hot sauce fermentation.
Hab/ghost/garlic
Sugar rush peach/hab – will blend with fresh peach
Jalepeno/serrano/onion/garlic – will blend with fresh cilantro and lime
Pepperoncini/jalepeno
This is the first of hopefully multiple batches, have any suggestions I’m open as I have not a clue what I’m doing, just experimenting and having fun! Plan to go at least 14 days, each one just received a 3% brine based off fruit + water weight.
here is the list of peppers I grew this year
5 – Habanero
3 – Cayenne
1 – Chinese 5 color
4 – Sweet Banana
4 – Italian Pepperoncini
2 – Poblano
2 – Fatalli
1 – Apple Crisp
1 – Yellow Scotch Bonnet
1 – Lemon Strawberry (believe this is lemon starrburst, but purchase on fb marketplace)
1 – Cherry Bomb
1 – Sugar Rush Peach
7 – Serrano
1 – Red Ghost
11 – Jalapeño
by tmx84
