Sizzle Lips
eXtreme
I have been picking and freezing peppers out of my garden and have got about 6 pounds of mixed super hots and some medium hots for my next big ferment.
I figure seeing as how I put this together on Oct 31st...Halloween I should call this my Monster Mash.
Some of the peppers in the mix are,Habanero,Kung Pao,Bhut Jolokia,Prik Chi Fa,7pot,Peter pepper,Brain Strain and a few others I am forgetting.
This ferment is a little bigger than I usually do so I used my small food grade brine pail.
I have 6 lbs of mixed peppers
4 large carrots
1 jumbo sweet onion
1/4 cup of whey from plain greek yogurt as starter.
I gave a coarse chop to the peppers and veggies and into the bucket they go.
I mixed in the starter and weighted every thing down.
I covered with brine(2tblsp pickling salt to 2 cups filtered water) i had to make a bigger batch to get an inch of cover.
I put on a airlock and set on a heating pad set to low.......this will go 3 months.
I let my last ferment go 3 months and the sauce turned out outstanding I thought.
Just like to thank all the Hot Pepper members for the information they share here.
I figure seeing as how I put this together on Oct 31st...Halloween I should call this my Monster Mash.
Some of the peppers in the mix are,Habanero,Kung Pao,Bhut Jolokia,Prik Chi Fa,7pot,Peter pepper,Brain Strain and a few others I am forgetting.
This ferment is a little bigger than I usually do so I used my small food grade brine pail.
I have 6 lbs of mixed peppers
4 large carrots
1 jumbo sweet onion
1/4 cup of whey from plain greek yogurt as starter.
I gave a coarse chop to the peppers and veggies and into the bucket they go.
I mixed in the starter and weighted every thing down.
I covered with brine(2tblsp pickling salt to 2 cups filtered water) i had to make a bigger batch to get an inch of cover.
I put on a airlock and set on a heating pad set to low.......this will go 3 months.
I let my last ferment go 3 months and the sauce turned out outstanding I thought.
Just like to thank all the Hot Pepper members for the information they share here.
