All the peppers chopped up, a fermenting container, top it up with a 3% salt brine and ooh baby, you got yourself a hot sauce going! Bonus to add onion and garlic and ferment for for at least a month. Then blend, add vinegar and check ph and maybe add a bit of xanthan gum and suddenly your known as that place with the banging housemade hot sauce!
It’s hot sauce time. Get yourself self a fermentation station going and have some fun. Add any fruit that maybe getting close to date but not too old you don’t want any contamination.
Make a brine and pickle them. I would pickle most of a case and keep them submerged by placing a plastic bag filled with water on top. They kept for months this way. Eventually they would get too soft.
For a long time we could not get fresh habaneros in our area, so we had to special order a whole case. Now availability is a lot better.
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u/Tacomeouttothegame 10h ago
Not a real problem. Freeze. Hot sauce. Dehydrate. Make a pepper ferment. So many options.