Fermented with black cardamom and garlic (which I’m just noticing I forgot to put on the label 🤷) and puréed with mango and pear.
Added a little rice vinegar and salt to balance the fruit.
It’s a little spicier than Sriracha, but not at all unpleasant. Nicely sweet and spicy. You can taste it with a spoon without regretting it.
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Nice! I’m growing habanero, cayenne, ají amarillo, and a surprise bishops hat plant showed up, too, this year. I did a small batch lactoferment with habanero, cumin, garlic, and salt, already. Quite tasty, and hoping for more as the season progresses.
