Finally have enough of the red peppers I want to take a shot at a kicked up Sriracha. Really going to do my own thing and work flavor by taste when blending. Each half gallon is 8 oz red serrano , 1 lbs red jalapeno , 6 oz of red bell and 1 ghost pepper. Serrano and ghost pepper should kick up the heat and I like the red bell to add some natural sweetness. I'll add 3.5% sea salt brine shortly and get to my ferment cupboard space in the basement. I will check taste of the brine at 2 weeks. Once those were packed I cut and vacuum packed 7 more lbs of green jalapeno , 1 lbs of green serrano and put up about 1/2 lbs each white coyote, ghost, scorpion and 1 lbs red habanero. Thanks for looking at my pepper post obsession lol. I'll post th sauce when done.
