Fermented Chile Powder

Another byproduct that's as useful as the thing you meant to make

I make a lot of hot sauce, in several forms, using a variety of fermentation methods which I’ll cover in subsequent posts. For today, I want to talk about what happens after I blend and strain those sauces, removing the skins and seeds and leaving the liquids smooth and sexy (and easy to shake out of bottles equipped with a dispenser spout or similar).

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