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minus-squareHuitzilopochtli [they/them]hexbear6·2 years agoMake a vinegary hot sauce, they're decently acidic and therefore very hard to get botulism from. link
minus-squareHuitzilopochtli [they/them]hexbear4·2 years agoYou can add it after fermentation though, there's not much risk of botulism until you start storing it. link
Make a vinegary hot sauce, they're decently acidic and therefore very hard to get botulism from.
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You can add it after fermentation though, there's not much risk of botulism until you start storing it.
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