So I've got a great salsa recipe that I have been wanting to experiment with fermenting, and I have some super hot peppers expected to arrive tomorrow.
I was curious how a few of the ingredients would do fermenting. I will make this final ferment into a sauce after 30-90 days.
This would be my list of ingredients:
4-6 super hots
The questionable items to me are the stewed tomatoes, corn, honey, lime and cilantro. I am tempted to run the ferment, minus those ingredients, and then to possibly add them when I go to cook the final sauce.
Any words of wisdom is much appreciated! This will be my 4th ferment attempt