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fermenting Another new ferment...K.I.S.S.

Ozzy2001

Ozzy2001

I finally saved up enough red jalapeños, the unknown Brazilian peopers, purple jalapeños, Padrons, and jalapeño x Pepperochonis to make up another sauce. I have all those in there, white onion, garlic, and carrots. The last 2 I did had a bunch of fruit and stuff in them so I decided to make this on simple and pure. I think it will be a good one.

 
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Processed this sauce 2 nights ago along with the chocolate ferment.  I'll get some pics of this later too.  I didn't add too much to this one.  It was honestly the first one I contemplated just leaving in the jar and spooning it out.  I only added a little vinegar and turbinado sugar.  Keeping it simple was definitely the way to go.  I wanted to keep the tangyness and flavor pure and I think it turned out pretty good.

Shot of both the bottles.
 
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