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Simple sauces vs lots of ingredients???
Since I've started fermenting my sauces, all but one have had Peppers, Salt, Water. The one batch I deviated was to add garlic. I do mix up the peppers on some batches. A milder sauce usually has Chile de Arbol as the base, with some ripe Jalapeños, or maybe some ripe Tabascos, or Seranos. ...- Steveoh
- Post #21
- Forum: Hot Sauce Making
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Howdy from the SF Bay Area
Howdy, I'm from Benicia, CA which is in the North/East San Francisco Bay. I confess I like the hot stuff and have grown my own peppers for a long time. I really love making my own hot sauces, and salsas, as well as smoking and grinding up my peppers. Co-workers call my smoked ground hot...