Hi everyone

A couple weeks ago, I made a post about fermenting hot peppers to make sauce. Well, today, I made 2 kinds of hot sauce.

Pineapple Habanero sauce

First the 2 week ferment habanero and bells.

I drain off the brine, and put them in the blender.

To that I add 1/4 cup white vinegar, 2 tsp cane sugar, and about 1 cup cut pineapple.

And into some sanitized jars. These won't be "canned" so they need to be refrigerated to slow the fermenting, I didn't want to cook this one, because I want the raw natural flavours. I tried a spoon of it, and it's delicious, sweet, hot, quite hot, I'd say about 250000-350000 on the Scoville scale. But damn, it's a sexy sauce, if you've never tried habanero peppers, do yourself a favor and buy some, one of the best flavours you can get. But be careful!

Next up is Green Chile sauce. Green Thai Chiles, unripe and unripe green jalapenos. I do prefer ripe Chiles, but these were on sale at the shop.

Now this one only fermented 4 days. That's because I started it with some of the brine from my sauerkraut, so the fermenting happened really quickly.

You can see how they've softened and turned a bit less bright coloured, they're ready, and smell excellent.

Now to this I added 1/3 cup white vinegar, and 2 tsp cane sugar. And these ones I did cook and can, so they're shelf stable and won't ferment anymore. I did that because I prefer the flavour compared to raw fermented.

Beauty, just look at that colour, and the flavour experience, my goodness... Get fermenting steemit, get slamming superhot peppers, and post about it. Next superhots I think I'll ferment is Bhut jolokia, or Carolina reaper, except I'm afraid of them... I mean look at it, It's the devil!

Thanks for reading my hot post 🥵