I may need to look into those kits.

Just a couple days in and the Serrano’s are bubbling away nicely.
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My folks came for a visit and brought some habaneros. I've already made some hot sauces with some, but am LF'ing others with some onion and garlic.
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:-)
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Doing another batch of garlic-habanero hot sauce. I've got two fresh and two dried habaneros, a cup of onion, and six cloves of garlic in the jar.

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:-):-)
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I had about 3/4 of a chopped yellow bell pepper in the fridge that was getting ready to turn. So I tossed it in a jar with a seeded habanero and two cloves of garlic cut in half. Added a cup of simple brine. I let it go on the counter at room temperature for four days. Blended, strained, and bottled it this morning. I added no extra ingredients when bottling.

It's amazing the flavor you can get from just a handful of ingredients and a little time. Even Stephanie liked it, and she's not a fan of bell peppers nor spicy heat. And I love the color on it.


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Awesome stuff, James!
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Looking good! I haven't done much fermentation lately other than an attempt at half-sour pickles, which are more complicated than they seem
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Very cool, James! :-)
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Nicely done James !
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I'm running low on Jalapeno hot sauce, so I sliced five, put them in a jar with one clove of garlic and a cup of brine. I'm going to let it go for probably three days before tossing it in the blender.


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No photos, but I had some habaneros fermenting for a week, along with some onion and garlic. I blended them yesterday with some carrot and Roma tomato that I cooked until softened, a bit of lime juice, vinegar, S&P, and some of the brine. I do these batches for my folks and nephew, who absolutely love this hot sauce.
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Sounds tasty, James! :-) :-)
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:-)
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