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Two weeks have passed and we finished up our fermented pepper sauce.

A refreshing change from the vinegar based sauces that we’ve been making.  It’s salty and cinnamony and unlike any hot sauce I’ve tasted.

Based on Kraut Source’s Devil’s Own Fermented Hot Sauce recipe.

This year’s pepper varieties include;    Portugal peppers (60,000 SHU)   Orange habaneros (500,000 SHU)   Long slim cayennes (125,000 SHU)   Thai chilli peppers (225,000 SHU)   Trinidad moruga scorpion (2,009,231 SHU)   Carolina reaper (2,200,000 SHU)   Jwala peppers (1,086,844 SHU)     *SHU = Scoville heat unit

This year’s pepper varieties include; 

  • Portugal peppers (60,000 SHU)
  • Orange habaneros (500,000 SHU)
  • Long slim cayennes (125,000 SHU)
  • Thai chilli peppers (225,000 SHU)
  • Trinidad moruga scorpion (2,009,231 SHU)
  • Carolina reaper (2,200,000 SHU)
  • Jwala peppers (1,086,844 SHU)

*SHU = Scoville heat unit