Processing Techniques

## The Basics Fermentation adds complex, funky flavors to your sauce. ### What you need - Chillies - Salt (non-iodized) - Water (non-chlorinated) - A glass jar with an airlock ### Steps 1. Create a brine (typically 2-5% salt by weight). 2. Submerge chopped chillies in the brine. 3. Keep everything below the liquid to prevent mold. 4. Let it ferment for 5-7 days at room temperature.

## Using the African Sun ### Preparation - Wash and dry your chillies. - For larger peppers, slice them in half lengthwise. ### Drying - Spread the chillies in a single layer on a drying rack or screen. - Cover with cheesecloth to protect from insects. - Place in direct, hot sunlight. Bring them indoors at night to avoid dew. ### When are they ready? - They should be brittle and snap easily. This can take several days depending on the heat and humidity.

## The Basics Fermentation adds complex, funky flavors to your sauce. ### What you need - Chillies - Salt (non-iodized) - Water (non-chlorinated) - A glass jar with an airlock ### Steps 1. Create a brine (typically 2-5% salt by weight). 2. Submerge chopped chillies in the brine. 3. Keep everything below the liquid to prevent mold. 4. Let it ferment for 5-7 days at room temperature.