So many peppers! We got 3 different kinds of peppers in our CSA this week. One were these giant cayenne peppers. I’ve only ever seen cayenne peppers that were small and skinny. These were about 8 inches long and an inch thick. Not sure how well they will dehydrate so I decided to try to make hot sauce. Lo and behold, the recipe I found has you ferment the peppers first! Same method as my previous fermented peppers, then you purée the whole thing into a sauce. I think I will strain it a little before I purée, then add liquid to get a consistency I like.

09.15.17 – I puréed this today. I ended up with a pint of sauce after straining out most of the liquid.