I opened the last of my pressure-canned hot sauce from last year.
When they forecasted frost last Fall, I harvested everything.
Put it in a jar with water, salt, turbinado. Did I add garlic? Herbs? Who knows?
Fermented for about two weeks, added vinegar, blended, cooked, canned.
It's absolutely delicious. Considering it has a handful of Reapers in it, it's not that hot. Just really, really great flavor and delayed heat.
I'll never be able to recreate it because I was an idiot.
5 ounces of the precious stuff left.
But there's always next time.