Peppers, bacteria and time

Fermented hot sauce has become an annual ritual for me.

Last year’s batch, right after bottling. Because most of the batch was sold at a church bazaar, the name is a playful reference to a quote from John Wesley, the father of Methodism.

I did a post on fermented hot sauce two years ago, when I first got started. But I’ve learned a little more since then, and changed some of my practices. So when a Facebook friend asked me how I make hot sauce, I didn’t just want to link her to that old post. And it’s been long enough that I thought I could get away with a…