PULL THE PIN HOT SAUCE FULL
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PULL THE PIN HOT SAUCE REGISTRATION

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PULL THE PIN HOT SAUCE FULL

My pants are full of lava to match my shirt. My shirt is covered with chili, which slid unnoticed out of my mouth. Ive lost sight in one eye, and the world sounds like it is made of rushing water. For information on how fermented pickling works, see my post for Killer Dill Pickles. You could put a grenade in my mouth, pull the pin, and I wouldnt feel a thing. I also love to throw in a couple of chipotle peppers for a smoky flavor, but that is optional. Adding the dried tomatoes at the end gives this hot sauce a little sweetness.

One tip I have is to snip off the stems, but leave the crowns they impart a lovely earthy flavor. I like to use a mix of hot peppers – jalapeño, serrano, cherry bomb, and habañero – but feel free to use whatever is available to you. I use big 3L or 4L Fido jars for fermenting mine. This recipe is for 1 quart, but I recommend doubling or quadrupling it when you find fresh hot peppers at your local market. I’ve got over a gallon fermenting right now, and will probably make another gallon before summer ends. Last year I gave this hot sauce out as Christmas presents and it was a big hit! My brother – I kid you not – drank it straight from the bottle! This year I managed to find some habañero peppers at the farmer’s market to kick up heat, so I hope he’ll use it more sparingly.

Pull the pin hot sauce