Mostly poblano and jalpeno. A water & Reisling salt brine. Added some daikon and cabbage to help kick start ferment and some garlic for flavor. Post process I simmered the mash to get the flesh soft. Then medium food mill. Then 3 cups of 4% vinegar to the 9 cups of cooked mash. Then added 1 t of Xanthan gum (prob a tad too much) but I was going off 1/8t per cup and still thought I was staying under. Then blended and bottled. Also curios what you guys thought of my bottling. I'm a home brewer so I'm used to santizing bottles with StarSan and then just no-rinse pouring in the contents (in this case, sauce). Anyone else do this?
Cooked Mash
Through the food mill
Milling
Sanitizing bottles
Finished bottles
Cooked Mash
Through the food mill
Milling
Sanitizing bottles
Finished bottles