I am generally too scared to do sauces, but I made myself do a fermented one last year using exquisite yellow scotch bonnets, and it was SO totally worth it (then I had to move and it got contaminated).
I definitely recommend having a go at it some time, even just a tiny batch for yourself. It was actually not as hard as I thought - despite the many gurus out there who overcomplicate things
They just won’t stop growing. This is my fourth harvest and I’m barely half way through and the harvested ones are still fruiting.
I think I may have went a tad too far this season. My tummy hurts.
@Bottom_racer will gladly provide advice on what to do with a bountiful chilli harvest no doubt.
Haha, yeah Bottom_racer does sauces and that’s far beyond my skill level so I’m just dehydrating them and giving excess bags away to friends :)
I am generally too scared to do sauces, but I made myself do a fermented one last year using exquisite yellow scotch bonnets, and it was SO totally worth it (then I had to move and it got contaminated).
I definitely recommend having a go at it some time, even just a tiny batch for yourself. It was actually not as hard as I thought - despite the many gurus out there who overcomplicate things
frends and fam
I’m gonna ferment mine then blend them with roast capsicum (and a little chickpea, garlic, salt and vinegar).