This is a little video I put together to show off the beauty of our process. Honestly, I've never tasted a hot sauce like this before.
I made 2 mason jars full of hot sauce last year and we have about an inch at the bottom of one jar left. We have never used that much hot sauce before. Usually a bottle of the name brand at the grocery store lasts us over a year, that's how much we were using hot sauce in the past. Now, it seems were using it for everything!
Doc Miller's Mixed Hot Pepper & Garlic Sauce
Black Market Burn
Our process starts with sprouting the pepper seeds in early Spring, transplanting them into the gardens late May and tending to each plant daily. No chemicals in our soil, organic/heirloom seeds only!
4 select hot peppers are used and blended with only the best local, organic garlic gloves and fermented to perfection using only the best Celtic Sea Salt. Enhanced with pure organic apple cider vinegar and bottled for our enjoyment.
I ended up with 17-4oz bottles of hot sauce and within less than 24 hours, people had bartered & traded them off of my counters. I can honestly say that I was not expecting that response at all!
I'm going to share the basic recipe I built my hot sauce from. Take a chance! It's totally worth it!
Basic Fermented Hot Pepper Sauce
Experiment and trust your instincts with selecting peppers, using spices and herbs. Go for it!
What you need:
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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©2010 Cari-Lee Miller & Recipe for Alchemy.
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Your medicine is in the woods.
Your pharmacy is in your kitchen.