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Old 03-02-2020, 09:41 PM   #11
T.G
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Default Re: Lacto-Fermentation
Quote:
Originally Posted by Chainsaw13 View Post
A poblano/serrano/garlic hot sauce that’ll be used as a starter for a batch of fermented anchos.
I'm curious here, could you explain a bit more? Anchos are dried poblanos. You have my attention since the dried peppers will have such a significantly more intense flavor.
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