We make a wonderful, fermented hot sauce. We then add tomatoes, cilantro, onions and lemon or lime juice for the best salsa, ever. The salsa really lasts because of the fermentation. Acidified it enough, I guess to keep things from spoiling.
I'm going to try fermenting the whole thing this next time and see how that goes.
We've eaten probably 6-8 quarts of hot sauce in the past 3 months, just the two of us.
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