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kindenough ,

Yeah it is easy, my basic recipe:

Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the CO₂ out. I like it to ferment for a week mostly, sometimes 5 days. It’ll keep fermenting after bottling anyway because I don’t pasteurize.

My wife is a big fan of omelet with this hot sauce.

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