• kindenough@kbin.earth
    link
    fedilink
    arrow-up
    5
    ·
    3 months ago

    Yeah it is easy, my basic recipe:

    Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the CO₂ out. I like it to ferment for a week mostly, sometimes 5 days. It’ll keep fermenting after bottling anyway because I don’t pasteurize.

    My wife is a big fan of omelet with this hot sauce.