It's been awhile but finally got motivated to bottle today. This was a 60 day commercially secured red habanero ferment. Post process flavored primarily with lime juice, a touch of cumin and sucralose. I left this one in a gallon jug to further mellow and develop flavors for two additional months. It is thick with a very high pepper content. Deceptively hot after you get a few tastes in. This is my grandson and best friends daughters favorite. As he said to me, " I put that sh!t on everything". Lol. A bit of a repeat of an older batch and post but people love it so had to make more. Thanks for looking.
). But I might need to look into buying "raw" meat further.
