by Eric Pearson
Opened the fermenting 2019 batch and processed into sauce. It's a long process of straining, adding salt, spiced vinegar, turmeric and xanthan gum. The house is FILLED with the smell of hot peppers! If 2017 scored a 7 on my hotness scale and 2018 was a 7.5, then 2019 could be an 8 or 8.5! It yielded about 8 gallons. For the first time I set aside two small bottles without spiced vinegar and put them in the refrigerator. (Not sure that I will sell this as it must be kept in refrigeration.)
Here is the batch for 2019 along with the Spiced Vinegar.
Straining the seeds and skin actually takes quite a while.