As many habaneros, jalapenos and other unidentifiable peppers that arrive in your CSA box
USE GLOVES! Cut off pepper stems and run through a food processor. Mix 1 quart water with 1 TBSP salt for the brine. Add peppers to brine and cover and put the jar somewhere dark for 5+ days.
Great recipe! its already burning hot…. but I have a couple of questions. After the five days, does it need to be refrigerated. And what is the shelf life?
Lindsey G. says
Great! Yes–I refrigerated mine. It will keep for a few months I would think!
I’ve been trying a lot of veges in my fermenting closet,(formerly my entry closet). best results so far:a Carolina slaw/ kraut. jalapeno/serrano hot sauce, habanero/ chile manzano hot sauce, and radishes w/ chile de arbol, garlic and ginger.
one thing i think is important: different salts weigh differently. a tablespoon of kosher or pickling salt can weigh 35% less than the same amount of Himalayan or coarse salt. i think it’s important to weigh the salt, not measure it.