So excited to watching my lil bbbbys grow again this year – 2021 is the year I master hot sauce 🥵🌶
I attempted it last year but as it fermented, it just went brown, gross and made my tea towel turn spicy…
Last year’s batch was a bit of an experiment anyway as we were using late season padron peppers, which are HOT but I don’t think they enjoyed being fermented and also tend to turn brown which is just not an inviting colour 😂
So this year I’ve ordered a lot more red chilli seeds as well as scotch bonnet ones that will hopefully help me make one that looks as good as it tastes!
Anyone else made hot sauce before and have any top tips?