Green hot sauce from Condiments: Make Your Own Hot Sauce, Ketchup, Mustard, Mayo, Ferments, Pickles and Spice Blends from Scratch (page 43) by Caroline Dafgård Widnersson

  • apple cider vinegar
  • long green chillies
  • Serves : 700 ml (24 fl oz)

  • EYB Comments

    Leave at room temperature for 3-4 days to ferment.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Leave at room temperature for 3-4 days to ferment.

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