Before the rain and after the fires,
dozens of laden pepper plants were late to be liberated of their fruit, now overripe and packing some serious BTUs. Habanero and Serrano and Ghost and Aji and red Padron peppers were de-stemmed and blended with dozens and dozens of cloves of Susanville garlic, agave and sea salt. Left to ferment for five days before separating the jus (for Sriracha) from the pulp (for Simbal). A stir each day releases its exotic, heady aromas into the air, making me long for a wood-fired, thick-cut pork chop on which to slather this 🌶 paste from hell.
#garden #hotpeppers #food #hotasfuck (at At Home in Napa)