My chilli sauce making hobby (if I can call it that after making one sauce so far) will take a new turn for my next one. I'm sticking with the scotch bonnet and red pepper theme as it's delicious, but I was really interested in the 24hr ferment that I attempted.
Similar sauces that I have tried have a much stronger fermented taste (and a much darker colour) than the one I have made which I like. For my next sauce I will go for a much longer ferment with the scotch bonnets - perhaps adding the red pepper at the end when assembling the final sauce. I've done some reading up on the subject and I like what was said on this page so I'll give that a go. That website also has quite a few links to other hot sauce recipes which I would like to try making.
So... tomorrows task will be to acquire 500g of scotch bonnets, mashing them with salt and putting that in a Kilner jar in a warm place for a week (or longer).
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