Takes about a week fermenting on my counter, stir it daily, pretty low effort. I've made 1 cup result versions with the following peppers:
- Red hots
- Red jalapenos
- Habaneros (with and without seeds)
First three, basically indistinguishable and a good heat match, disappeared too fast. I like things hot, and was able to get cheap bags of habaneros at the farmers market last year. I removed the seeds before fermenting for a gift batch, and I think it's probably perfect - that sweet/spicy/tang, and a good lasting back-of-neck burn without being painful.
All-habaneros-full-seeds is dangerous and, much like my over-infused habanero vodka, it's hard to use enough of it to matter.
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