Search results

I have been making fermented sauces since last fall, and I have a really solid recipe. Been testing it out with family and friends and pretty good reviews all around, but I still feel like it's missing something. I'll admit my target flavour is something akin to Marie Sharpe's Orange Habanero...

Hi all, Currently working on my third batch of fermented hot sauces. 1st and 2nd were mostly homegrown peppers from my garden (jalapeños, Tabascos, Hungarians, and scotch bonnet) with seasonal market offerings to mix it up. Ive added fruit to each with an orange pulp, peach, nectarine, and...