Howdy, I grew cayennes, ghost, and habaneros but had to pick them today due to the incoming frost in the PNW. Does anyone have any tips on table ripening these varietals?
- should I put the ripe ones in the fridge or freezer?
- how long should I leave them out to ripe before accepting that they may not ripe?
I plan on making fermented hot sauce with this batch
Cheers
by Expert_Guyo