A review of the book would be great. Mostly I take what I have from the garden - this year it’s cayenne, habanero , and ají amarillo, add some garlic, spices, brine it, blend it, and call it tasty. I want to see if I can grow Madame Jeanette next year.
I’ve used this book. I like it. My particular favorite is their chipotle hot sauce. I’ve come to prefer that hot sauce over any that I can buy, and I always have some in my fridge at this point. If you do try that recipe, a word of warning: it’s thicker than we normally tend to think of most hot sauce, and so transferring it into bottles after making a batch takes a bit of practice.
I never had fermented hot sauce but they have one on Hot Ones right now. I am interested in trying it. I recently got a LOVE of fermented foods. I wonder if there a fermented food festival like they have garlic festivals or hot pepper festivals.