Well, we have just completed our very first fermentation project! With all of the Cayenne Peppers we grew this summer, I’ve been looking for ways to use them up and (like I mentioned a little while back), Andrea’s Homemade, Homegrown Cayenne Pepper Hot Sauce sounded like a perfect addition to our winter stores!
Following Andrea‘s directions, I filled two pint jars with our most recent harvest of Cayennes, a bit of salt, lots of garlic cloves (5 or 6 per pint) and some filtered water, capped them, shook them up and put them on the shelf in the pantry for two weeks.
When my waiting period was up, I dumped both pints into the blender and blended away! I then strained out the pulp and seeds, capped both pints again and put them in the fridge where they should last for up to a year!
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