More Homemade Sriracha

Recently when I went to the store to get stuff for pumpkin pie (etc), I hit the jackpot – the red jalapenos that we had been so elusive for so long were in stock! So we bought 3 lbs of them and we are going to do another batch using 100% red jalapenos only. We’ll see how it turns out!

chilies waiting to be srirachaed
In the jar fermenting

Thus far it seems much spicier than our previous batches, but only time will tell! First it will have to ferment for about a week!

Author: Steen

Steen is a nerdy biologist who spends a lot of time trying to cultivate Chloroflexi, who also likes to draw comics, play video games, and climb.

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