I am REALLY missing our Summer and Fall harvest of peppers and other fresh vegetables to can, dehydrate, and ferment. While in the grocery store recently, my eyes fell upon a very large bag of dried hot peppers: Chiles de Arbol, to be exact. Chile de Arbol are bright red peppers that can be substituted for Cayenne or Pequin peppers, as they have a similar heat unit rating. In other words….They are HOT! Might these work for fermented hot sauce? I was inspired to try fermenting these lovely bright red peppers! After all, we just ran out of our supply of fermented hot sauce from our fresh peppers in the garden last summer. Here are the results of and the recipe for my latest fermentation experiment! YUM! They are awesome!
About the Author
- Heidi Villegas
It's been my dream to have a homestead for a LONG time. Finally, we bought a property about an hour out of Las Vegas, NV in the high mountain desert. It's small...but it's working. What I have realized is that you can homestead anywhere....even in an urban environment. When I look back now on my life in Las Vegas, I recognize I've been homesteading in various ways for years! We've just expanded, that's all! Our property is 3/4 acre of desert land, and we are making this work! It's so exciting! I'm dedicated to learning with and sharing with other like-minded people...all about being self-sufficient!
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