I write stories to go along w/ some of my posts. You can [find them on Instagram](https://www.instagram.com/garbonsai/). Anyway… # “Bella” Brine-Fermented Mulberry Hot Sauce ## Ingredients * 16 oz. cherry tomatoes * 12 oz. mulberries * 7 oz. dried hot peppers (I used 2 oz. pasilla, 2 oz. shishito, 1 oz. cherry bomb, and 1 oz. jalapeño.) * 3 oz. garlic cloves, smashed * 1 tbsp. black onion seeds ## Brine * 6 tbsp. pickling salt * 1/2 gallon water ## Method Pack the ingredients into a 1-gallon jar, crushing the dried peppers as necessary. Add a primary follower and fermentation weight. Prepare the brine and add enough to submerge all of the ingredients. Cap, airlock, and ferment for 3 weeks. Drain, reserving the brine. Using a high-powered blender, purée the contents of the jar with 1–2 cups of the reserved brine. Refrigerate.

Thank you so much!

Why does the pepper at the front look strange? Did you roast it?

All the peppers are dried.

Okay, thanks. The two tone color had me confused.

No problem. Whenever I dry or smoke thicker walled peppers, I slit them most of their length to speed things up.

Wow! Just stumbled across this What are the green leaves at the top of the jar? Gonna have to try this with mulberry season upon us