Quote:
Originally Posted by Goodloe
My fermented salsa picante project for 2019 is underway. I'm using Hinkelhatz peppers this year, as I was not able to stomach the Fatalii sauce I made last year  ...these will ferment til about the 1st of October... Attachment 89426
Attachment 89427 |
They look fantastic.
Was the Fatalii sauce too hot or what?
My long sliced pickles have one heck of a tangy bite to them and are stored away in the refrigerator for fast eating on my lunch break.
Will be saving brine for kick starter.