Just made my first batch of sauce with my first picking of lemon drop peppers. I am no chili head. This stuff has a kick.
3/4 pint of de-stemmed peppers. Seeds left in. Slit open
3 cloves of garlic
Brine solution 3 tablespoons pink Himalayan salt per quart of distilled water
Enough brine to cover peppers and garlic. Weight placed on top. Fermentation lid placed on and left alone for seven days. It is 78 degrees with air conditioning on.
Blended, strained and blended again with 1/4 tsp of xanthan gum to thicken slightly.
Nice sharp heat with good flavor. I am sure it will taste better after being in fridge for a couple of weeks¿¿
3/4 pint of de-stemmed peppers. Seeds left in. Slit open
3 cloves of garlic
Brine solution 3 tablespoons pink Himalayan salt per quart of distilled water
Enough brine to cover peppers and garlic. Weight placed on top. Fermentation lid placed on and left alone for seven days. It is 78 degrees with air conditioning on.
Blended, strained and blended again with 1/4 tsp of xanthan gum to thicken slightly.
Nice sharp heat with good flavor. I am sure it will taste better after being in fridge for a couple of weeks¿¿