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Daily Discussion Thread: 🦎 Wed 24 Jan 2024 (aussie.zone)

submitted 10 months ago by [email protected] to c/[email protected]

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Everyone right to go?

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[–] [email protected] 2 points 10 months ago* (last edited 10 months ago) (1 children)

Hot sauce!

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/

Lasts forever in the fridge. Still rocking some from 3 yrs ago and no botulism yet.

Chilli powder. I usually just cut them in half chuck them skin side down on baking paper. In the oven (middle rack) @ 60-70 degrees for 5+ hours keeping the oven door open a bit with a wooden spoon then blend.

Chilli salt.

edit: nice haul though! mine aren't nearly ripe yet :(

[–] [email protected] 2 points 10 months ago

Mine started flowering in like late October so they've been very happy aside from the brief interlude of neglect. I think it's the northeast facing aspect and being (relatively) sheltered from wind, the chillos are always wat ahead on my balcony. There's more flowers appearing on the manzano and a few buds on the Thai, which is crazy... would be nice to get some late autumn chillos if possible.

Anyways. Hot sauce!!! I have been scared of doing it because I've never fermented anything in my life. I've considered sauce cos I have this delicious bottle of homemade rocoto sauce from a friend, but I'm not a huge hot sauce user and I'm going through it slowly...

Maybe I'll do half (deseeded) as a paste with ginger and garlic, and half as a small bottle of sauce, blended with some milder chillos to round it out...

I also got a banging rempah receipe from a cousin but I'll need to get some dried shrimp 🤔