Fermented with black cardamom and garlic (which I’m just noticing I forgot to put on the label 🤷) and puréed with mango and pear.
Added a little rice vinegar and salt to balance the fruit.
It’s a little spicier than Sriracha, but not at all unpleasant. Nicely sweet and spicy. You can taste it with a spoon without regretting it.
Got three batches of habanero/ apricot sauce, and made Aji Amarillo paste for the first time. A spicy season, indeed. How was yours?
I don’t have a garden. Just fermenting some store-bought peppers. I just created a lemmy account. When I start another batch, I will post some pics.