The ingredients I went with: manzano peppers (1.5lbs+), habanero peppers (6), cipollini onions (3), garlic (6 cloves), carrot, small red delicious apple (experiment).
Chopped it all up into pieces after a clean/rinse/peel. Added a ~3% Brine. Let it go (lacto ferment) for 1 week. It was very active. Everything tasted about where I wanted it.
Blended into a puree. Did not strain. I wanted it thick!
Added: apple cider vinegar, paprika for smokiness and color, cracked black pepper, guar gum to prevent separation.
Good flavor!
Chopped it all up into pieces after a clean/rinse/peel. Added a ~3% Brine. Let it go (lacto ferment) for 1 week. It was very active. Everything tasted about where I wanted it.
Blended into a puree. Did not strain. I wanted it thick!
Added: apple cider vinegar, paprika for smokiness and color, cracked black pepper, guar gum to prevent separation.
Good flavor!