I got a pretty nice flush of chilies with the garden this year. As they all ripen in a few waves, I need to figure out something to do with two waves of perfect chilies. They taste great on their own but as I’m the only one in the house with a sufficiently deadened tongue, I need to preserve them. Pat recommended a fermented hot sauce and that sounds right up my alley.
Fuck yo tongue. Ingredient Quantity Chilies Tub `O Break the ends off the chilies and throw away any mushy or moldy ones. Lovingly slice them in half lengthwise. You could take the time to seed them, but that kinda defeats the purpose of making your own ridiculously hot crushed peppers. Use gloves if you like to touch yourself.