A freeze finally took out the pepper plants on our balcony. Even so, I had already harvested more than we could reasonably imbibe. Rather, than let them spoil in the fridge I’m making a go at fermentatation.
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| An assortment of poblano, cayenne and tabasco peppers. For reference, the tabasco peppers are the smallest ones. I typically would use two or three to get a dish to more than adequate spiciness. Hence our issue with using them up. |
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| Packing everything tightly into a jar with a couple of gloves of garlic. |
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| Submerging the peppers with salty water and using a plastic bag filled with water to keep the peppers from floating to the top. After a couple of months I’ll decant them into a blender and hopefully make kind of a sriracha sauce. |
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