Bajan hot sauce from the meager harvest of Scotch Bonnets.
The heat is perfect, but a bit harsh right now, and the aroma is changed from that of the Scotch Bonnets. I’m hoping it will mellow a bit.
Directions were “combine the chiles, onion, horseradish, and garlic… Once the ferment is complete (two weeks) combine the ferment, reserved brine, vinegar, mustard powder, sugar, turmeric, and salt.”
