Ganga<p>Good. The chillies are in the dehydrator. 14 dozen (168 chillies).</p><p>🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️ </p><p>They are small Thai chillies so they don't look that many - just 1 dehydrator tray.</p><p>I *nearly* made a fermented chilli mash, but the <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>KirstenShockey</span></a> ones are a bit faffy - the hot chilli sauce I made the other day is simple and awesome and without messing around. </p><p>No seeding or peeling chillies for me, altho next time I make the sauce I will roast some. (These chillies are two small to remove the seeds anyway, and last time I just blended everything up in the Vitamix. We're not scared of a few seeds*).</p><p>* I read the other day that it is not the seeds that hold the most heat, but the white membrane parts of the chilli. I am not testing this.</p><p><a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Preserving</span></a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheGarden</span></a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Vegetarian</span></a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>GrowYourOwn</span></a></p>