Just a quick post on another finished ferment. This was a one gallon ferment of red habanero peppers in 3.5% brine. This was done with red habs I secured a bushel of from a local produce wholesaler late this summer. Cleaning those I threw away about 50% as I'm very careful to avoid anything with black or signs of initial spoilage. Price was right so was ok with the yield loss. I let this go for close to 5 weeks before processing. Target flavor was Chili Lime since my grandson has declared it his favorite and he's out. My friends daughter loves it as well. I use no vinegar in this sauce going with only the brine and lime juice along with spices, a touch of Splenda and a little xanthan to reduce separation. Yielded close to 90 oz of finished sauce. Pepper content is pretty high and it's a thicker sauce than last year's batch. Sweet chili lime start with a blazing finish. Really builds up after a few tastes. I've got me when using the peppers I froze there are far more solids in the ferment since they pack down far more. Whelp that's it. Here's a pic of one of the bottles.
