fermenting Carribean Red pepper sauce

[mitchNC]

I picked a lot of Carribean Red today. I have so many peppers in the freezer I decided on sauce.

I also had a handful of cayennes I didn't feel like starting a new jar for, so I threw those in.

Added a whole head of peeled and crushed garlic.

It smells amazing. Most fruity hot pepper I've ever grown.

I'll let you know in 3 weeks after fermentation.

 

[mitchNC]

Absolutely delicious!
One of my new favorite peppers.  The plant is HUGE.  I picked about 40 pods yesterday and today there looks to be about that many new ripe peppers.
 
I didn't mill this one like I do most of my sauces.  There was something about it that made we want it thick.
 
I highly recommend this pepper.