First time making hot sauce. I let this batch go from 09/26/2022 to 10/01/2024.
Came out amazing.
I did it very simple.
Strained peppers and garlic after removing as much Kahm yeast as I could.
Tossed all of the peppers and garlic in a blender. I added back 1/2 cup of the lacto water and 3/4 cup of white vinegar.
Didn’t add anything else and it’s phenomenal. It’s hot but not too hot (for me). Complex flavors.
damn that’s a long ferment! sounds really good tho! i just did my first batch with habaneros, serranos, garlic, onion, carrots, and a few spices. i did a 3 month ferment and it came out really good.
im thinking abt making a new batch and fermenting for a year. how different is the flavor with longer ferments?
Well, since this is my first time I’m not entirely sure. I didn’t remove any of the seeds so even though it fermented for 2 years it did calm down the heat. Still packs a hell of a punch.
You can’t go wrong though.
