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  • Writer's picturekaydee777

Hot sauce

My first ever batch of pepper mash was set to ferment this week.

After about two weeks fermentation, this could become the base ingredient for a hot pepper sauce or I could use mash in place of fresh chiles.

Hot chiles are super abundant right now in the garden.

I might have planted more than I need for one household but at the time I was anticipating offering them at the Farmer’s Market.

I have more than enough dried or drying for the winter pantry and pepper flakes, so I thought to expand into fermenting.

Bonus: fermented pepper mash will add probiotics to my diet.

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