• just_kitten@aussie.zone
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          3 months ago

          I am generally too scared to do sauces, but I made myself do a fermented one last year using exquisite yellow scotch bonnets, and it was SO totally worth it (then I had to move and it got contaminated).

          I definitely recommend having a go at it some time, even just a tiny batch for yourself. It was actually not as hard as I thought - despite the many gurus out there who overcomplicate things

    • dumblederp@aussie.zone
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      3 months ago

      I’m gonna ferment mine then blend them with roast capsicum (and a little chickpea, garlic, salt and vinegar).