Today I tasted the Fermented Chile Rojo Garlic Hot Sauce that I started on September 22nd. It was delicious and Muy Caliente! I decided it was time to finish the batch and bottle it. First I pureed it in the crock with my stick blender until it was smooth.
Here’s how it looks in the bottle:
I have several types of hot green peppers and sweet green bell peppers ready to harvest today. I’ll get them fermenting so I can put up my Chile Verde Hot Sauce for this year. I plan to do them in a 1/2 gallon canning jar with a fermentation lock instead of a crock. I’ll give you a peek in a few days.