Fermented chile sauce, part deux turn up the heat

[macsinsac]

I got the heat I was looking for this time around so I’ll call it a success.

[Joe Hell]

I’m going to start this tonight!

[Jonathon]

macsinsac LOVE the title, made me think of Hot Shots Part Deux and even the “turn up the heat” was like a movie tag line. All around a very pleasing title to you post and thats before you even got to the good stuff. What are the shorter red peppers up near the top?

[macsinsac]

Jonathon the tag says Cajun. The question mark chilies are the other short red ones, the tag got lost. The cayenne is a dead giveaway.

[macsinsac]

Joe Hell it’s too easy to do if you’ve got chilies. I got HEAT this time.

[Joe Hell]

macsinsac I’ve got a plethora of peppers piling up…I think I will do a mixture of fresh and grilled (roughly 50/50) tomorrow morning with carrot and Walla Walla sweet onion for the initial brine and ferment.

[Jonathon]

“Jefe do you know what plethora means” " No El Guapo!"

[Joe Hell]

macsinsac This morning I chopped up a gallon jar worth of a variety of peppers, sweet onions, carrots and garlic. I’m really looking forward to this!

[Joe Hell]

Jonathon HAHAHAHA!!!

[Jonathon]

Joe Hell Glad someone got it!

[Joe Hell]

Jonathon That one goes way back!