The red Fresnos will get processed this weekend. They've been fermenting for almost 3 weeks now. More than likely I'll make that Asian buffalo style sauce again. People loved it. I'll add a bit more ground ginger this time though. I dug up our antique food processor. So I might use that instead of the juicer.
The one on the left is 3 pounds jalapenos with 1/2 pound serrano's. With garlic, yellow onion, and dried dill.
And going to make dill pickle hot sauce with it.