For my first REAL post of this platform, I want to talk about Peppers. Ajis. Pimentones. God's BEST medicine. In my not so humble opinion.
A Pepper is technically any plant in the genus Capsicum.
https://en.wikipedia.org/wiki/Capsicum
Here is a good website discussing 25 DIFFERENT types of peppers. And that is just scratching the surface.
https://www.jessicagavin.com/types-of-peppers/
What I'm here to post about today is FERMENTING Peppers. Or specifically making Fermented Hot Sauce. This is known to people the world over by the brand name McIlhenney's Tobasco Sauce. Originally, this magickal elixer only contained 3 ingredients. Salt, Water, and Tobasco Peppers.
What follows could be called McDaniel's Magickal Fermented Pepper Sauce. Although to be fair, I have about a year's worth of trial and error ahead of me to get the recipe just the way that I want it.
Step One:
Select the best peppers you can find, and use a blend of various types that are available in your area.
I chose a mix as follows:
800 Grams Bell Peppers (Mix of Green, Red, Orange, Yellow and Purple) https://en.wikipedia.org/wiki/Bell_pepper
450 Grams Jalapeño Peppers (Any Texan's FAVORITE pepper) https://en.wikipedia.org/wiki/Jalape%C3%B1o
350 Grams Rocoto Peppers (A Peruvian STAPLE known for it's healing benefits) https://en.wikipedia.org/wiki/Capsicum_pubescens)
250 Grams Aji Amarillo (Ah-mah-ree-jo) Peppers (Another Peruvian delicacy) https://en.wikipedia.org/wiki/Capsicum_baccatum
I also started a SEPARATE Fermentation of Aji Charapita https://en.wikipedia.org/wiki/Capsicum_chinense
This is one of my personal favorite peppers. It is native to the Amazon Basin between Iquitos, Peru and Leticia, Colombia. It is VERY hot and flavorful. I will add this SEPARATELY to my Hot Sauce Blend, due mainly to the fact that my wife does NOT enjoy them.
WORK IN PROGRESS SAVED TO STOP AND EAT LUNCH