Hot Sauce Day!

We had our biggest hot pepper harvest of the year this week — ghost peppers, habaneros, Roatan pumpkin-habaneros (mild habaneros that hail from Honduras), jalapeños and a couple cayennes.

Today I made a Sriracha sauce with ghosts and habaneros (wish I had made more... It is flaming hot but Delish!), a Puerto Rican style Pique vinegar, a pumpkin habanero sauce and a jalapeño sauce. I also set out a pound of ghosts and habaneros for a fermented pepper mash. (More on this once they dry for a few days and I start the fermentation process. :)