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The fermented jalapeños are going to become hot sauce with some of their brine, should have said. First two are good shouts, never tried ceviche at home. Meat marinade sounds interesting. What would work best, something tough for low and slow or the other end of the spectrum?
mrJL-
https://www.foodandwine.com/recipes/pickle-brined-fried-chicken Something like?
ak
Ceviche, marinade meat, in a hot sauce.