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fermenting Made a fermented sauce with whatever was ripe

Picked all the ripe stuff I had a couple weeks back and made a quick ferment - tabasco, cayenne, jalapeño, bell and anaheim with garlic, onion and a couple romas.

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Cooked it off after 9 days (burped daily) - then pureed, strained and bottled. - the char made it a little “ugly” but it’s a well-balanced mild sauce.
 
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