Hey guys,
My first batch of fermented hot sauces is almost finished and I have to wait for the end of the summer before my fresh peppers are ready (summer has not even started yet here...) so I was wondering if I could use dry peppers and make up the liquids with onion and garlic?
Any tips would be greatly appreciated!
Jafa
My first batch of fermented hot sauces is almost finished and I have to wait for the end of the summer before my fresh peppers are ready (summer has not even started yet here...) so I was wondering if I could use dry peppers and make up the liquids with onion and garlic?
Any tips would be greatly appreciated!
Jafa