I’d love to hear more about that, but probably best on another thread. Do you make your own? I’ve been working on my Trini and Bajan hot sauce recipes for years. I’ve been using peppers from a certain overwintered Scotch Bonnet pepper plant for years, and she just doesn’t seem to be snapping back this year.
Thank you @bogman ! How can I say no to seeds? I grew rocatillo last year, as well as Aji Dulce 2, etc. I have gotten Aji dulce 1 and Aji dulce 2 plants from
Cross Country Chili Plants when I don’t start my own.
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The SB Jean are from seeds from my Jamaican MIL’s yellow Scotch Bonnet peppers. Talk about confusion! I tried dozens from commercial seed, but none have gotten “the nod”.
Soo many peppers, I still have dozens dried, frozen, fermented a…
I posted this in a chile thread, but figured this might be a place to make it more accessible.
Fermented chile hot sauce can be made with any fresh chile peppers except small ones and thai. They just don’t work as well. Also green jalapeos don’t work as well as ripe ones. I suggest cayenne varieties, habanero, etc.
To make an incredible fermented hot sauce takes at least a month, but very
little actual work.
Instructions:
I halve the chiles, wearing plastic gloves, and goggles and mask with…
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