At 10:03 PM 11/30/2002 -0800, Karl Mitschke wrote: >Well before the discussion on fermenting peppers, I ground up about 2 pounds >of habenero peppers with just enough white vinegar to cover them, thinking I >would let this age for months in a jar, and then strain for a ot sauce. > >Now I find I was supposed to just chop them and cover with salt? > >The top half inch or so of the hab/vinegar is turning brown, but it still >smells good! > >Can I recover from my mistake? You isn't made a mistook. Unless you _want_ your hot saice to have that nasty Tabasco sauce taste. Not all hot sauces are fermented - and yours won't be. But, it will still be hot and probably taste pretty decent. Don't holler 'til you're hurt. <GGG> ENJOY!!! Uncle Dirty Dave's Kitchen Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!