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:

Coming Attraction

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.