Fermenting hot sauce
Lately, I have been fermenting LOTS of hot sauce and producing very tasty, very HOT batches! I started this one today - a half gallon ferment of Hatch chilis, Arbot chilis, garlic and a few jalapenos... This is so hot that I was driven from my own house, with burning airways and a persistent cough - burning eyes, the works. I'm going to love sharing some of this with my brother when it's done!!!