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.


Lemon Drop Honey Dip

Chop 8 lemon drop peppers and add to a pot of 1 ½ cups of honey, 4 minced cloves of garlic, salt, pepper, and 2 tbs of lemon juice.  Simmer for 10 minutes.

I wasn’t sure about my ratios on this one (although I’m guessing it’s fine because of the honey), so it’s going into the freezer instead of the canning cupboard.