Scaled batch to use up limes and lemons on hand: 9 limes 3 lemons 12 cups water 2 cans coconut sweetened condensed milk (dairy free) Simple syrup to adjust for tartness/make up for lacking 1 can sweetened condensed milk Kosher salt (approx 1 1/2 tsp)
Cut majority of lime/lemon skin off due to aging/discoloration/damage, left what I could intact
64oz ball jar about half full of mash mixture in basement pantry (bottom shelf) started today. Fermentation lid on for self-burping. Minimum days to readiness: 14.
Did mostly red/yellow/orange bell peppers and not quite a pound of jalapeños to get to 3 1/2 pounds of peppers. Added red hot hatch chile powder as in variation note (3 tablespoons). Used kosher salt.
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