Getting this year’s batch started, will check in in about three or four weeks.

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[–] 1 point 3 days ago (2 children)

Sort of. It's more complex than that, but yeah. You basically add your peppers (and everything else), add water + salt, seal, and wait. There's yeast all over the peppers that will start digesting the sugars and break things down. You then just blend it all up when fermentation is done and you've got some of the best hot sauce you can get.

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