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#zone7

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New hot African pepper and pineapple hot sauce just dropped. Peppers and garlic from our garden. Fermented 8 days. Think I’ll ferment the fruity ones for a week or less from now on. This one retains some sweetness and good pineapple flavor. I also ran this batch through the food mill twice to remove the pineapple eyes and most of the pulp. Next batch I will not even seed the peppers. I’ll just mill them out at the end. Seeding hot peppers is painful no matter how you try to protect yourself. #organic #gardening #fermented #hotSauce #zone7 #boise

1-1/2 gallons of hot sauce fixings started today. The crock has about 2 gallons of peach habanero hot sauce fixings started a week ago. I’ll let both batches ferment until they slow down, at least 2 weeks each. Today’s batch contains very hot African peppers (closer to ghost peppers than habaneros), pineapple, garlic, yellow bell pepper. All peppers and garlic from our #organic #garden. #zone7

Today’s catch, with some pickles going in the background. I tried killing my tomato plants this year by somehow turning off the water to them for the hottest 4 weeks of the summer. Mrs. Clown finally noticed this. But most of them are okay again, and we’ll have plenty for salsa or hot sauce I think. Hot peppers are behind last year, but I’ll have a decent harvest. I about killed myself last harvest season, so I don’t mind a lighter crop this year. #gardening #organic #boise #idaho #zone7