The plants are now starting to produce and so time for hot sauce. I picked what was available and what would you know, perfect to start a ferment
435 g Onion and shallots
420 g Carrots
340 g Espelettes
275 g Mixed - half red habaneros & half red 'Nice Mysteries'
50 g Sea salt
200 mL Brine @ 3.5%
Peel and trim everything, blend, and then into sterilised jar with airlock.
The 'Nice Mystery' is as posted here: http://thehotpepper....hili/?p=1642597. Somehow a little garlic didn't make the cut - I just plain forgot - but no dramas, a non-garlic influenced sauce.
It's now bubbling away slowly...
Edited by nice.chili, 25 July 2019 - 03:38 PM.