I made the perfect mango habanero and all I have to go by is a picture. I was new to fermenting and didn’t write down everything I did and I’ve been chasing it ever since. 🤦♂️
Sooooo, I have always used fresh peppers that I grow in my garden when I ferment my sauces and well, this year, I have an ABUNDANCE. I froze two freezer bags full but I don’t have a vacuum sealer. Have you guys/gals used frozen peppers in your ferments? Ones that were just thrown in a bag to freeze instead of vacuum sealed? How did they turn out? Thanks in advance!! This subreddit is awesome btw. One of my favorite communities.
Started yet another hot sauce today. This time adding more reapers and scotch bonnets to the mix. I swore I would have more room for mangos to help tame it a bit but… guess I didn’t lmao.
All homegrown organic.
Left- Ojeenmma Peppers, Scotch Bonnets, Mango.
Right- Yellow and Red Habaneros, a handful of Carolina Reapers and a lot of mango to balance.
See yall in two weeks!
Tried to make a purple hot sauce with Buena’s and they turned green bean green in a matter of two days. 😂 I knew it wasn’t going to be a bright purple or anything but we shall see. Fermented in a 3% brine with garlic, red onion, purple carrots, blueberries and blackberries…. This should be interesting at best. lol