It should be about the level of a Habanero sauce or less. I put hot sauce on about everything. The Aji and Beni are slightly less than Habs in heat. I could eat a whole one but it would be painful. Most of the sauces I make are not unbearable if I get a mouthful. It's like bitting into a peppercorn or maybe a little more. They really change the flavors with the fruity heat.imafan26 wrote:Sounds amazing. What do you put it on?
I am a wimp I only use chili pepper water which is more water, some salt, garlic and a couple of hawaiian peppers and that can go on eggs, stew and rice. I usually prefer fenad1ne on meat. I also like hot pepper jelly slathered on BBQ chicken.
This mash will be cooked down and strained after a month or so of fermenting. It will have the consistency of Tabasco or a little thicker and a little more heat.
@ AS...A lot of people make their initial mash with just peppers and sometimes veggies/fruit. Then they add garlic, onion, ginger, coriander(mostly root or seed spices) etc in the final cook to their tastes. The garlic, onion, carrot seems to be an ole standby for most. They add the extra sugars to kick in the fermentaion when you use a lower salt percentage. All my fermented dills, pepperocini's kraut, kimchi etc...have been pretty salty. I am trying this recipe to lower the salt.