Things are going to get fun
My mouth waters at the thought. I've not tried one yet though!
Sounds like breakfast.
Of course you'll ferment some of those...Satan's Sriracha :)
add 2 gals of Scotch and something special is in the works
@GoodEnoughGear - the bulk will be fermented since there's no way I can consume them all before they go bad. I have so many because I'm doing a lot of different batches to experiment a bit. Some scorching hot, others milder.
I've been thinking about fermenting peppers and then drying them to see what fermented pepper flakes are like. I reckon you want Jalapenos for flakes probably, but it couldn't hurt (hahaha) to try it out if you have an abundance of scotch bonnets.
Jalapeños are hard to come by in France. Which is too bad since I consider them ideal for whole fermentation. Quite spicy, but just mild enough where they can be eaten whole.
I love jalapeños. I always have some pickled jalapeños in my fridge (because I can't really find them fresh in China).
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