Fresno Peppers down

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

SmokinEdge

Legendary Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jan 18, 2020
8,603
10,474
Western Colorado
Doing a small run of some Fresno peppers in ferment, added onion and garlic. Will make a “hot sauce “ when done. Won’t obviously be real spicy but hoping for a nice flavor balance.

IMG_1936.jpeg
 
Looks pretty pristine for roadkill lol

How long you planning to ferment?
They are smelling good, so I’ll stop ferment this week at Around 10 days, if not the next window will be 14 days. No problem either way, I’ll just make it work with my schedule. I like tang so longer is no problem.
 
They are done. Sorry no process pictures but just dumped the jars into a bowl and added some ACV then used the immersion blender to smooth it out. Flavor is very good and heat is perfect, it is spicy for sure.

IMG_1976.jpeg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky