I harvested all the remaining jalapenos this afternoon.  Many were not big in size but the volume of peppers was big.  I filled up 3 large containers.  I have 3 varieties, TAM, mild, and regular.

I’m going to make fermented Louisiana hot sauce out of these.  I filled a half gallon jar with green ones.  I think I’ll do one jar of only red peppers.  And I think I’ll try to roast some on the smoker for another batch.

UPDATE: (11/9/25)

I separated out all the red jalapeño peppers, and added in the Red Corno Di Toro and one or Two of the sweet bells that were red, next I chopped them up and removed most of the seeds, and packed a quart jar with salt brine (5%) using distilled water. I’ll let it sit for 2 weeks to ferment then blend it and mix with vinegar to make hot sauce.

I chopped up 8 pints of smaller jalapeños packed into canning jars, and pickled them. I used a combination of white and apple cider vinegar, and added some honey, garlic, salt, black pepper, and oregano for the brine to make it special.