Always expanding my repertoire, this time by creating hot sauce with peppers from my garden! Was mostly jalapeño, some Seranto and a bit of chili peppers.
I fermented for about 10 days and then blended with the brine for more liquidity plus it seems like it had a good portion of the heat.
The sauce isn’t as hot as I expected but has a good light taste. Can’t wait to use it on some food. Tonight I’ll try on some wood fired left over chicken!
