Recent content by Food & Fire

I finally located some fresh Fresno peppers and plan to pick them up tonight and make a lacto-fermented sauce out of them. I'm not sure how many they'll have, so does anyone have an idea how many pounds of peppers I'd need for a 1 quart batch?   Thanks,   Dave  

That mojo sounds very tasty! What's the flavor profile end up being? Is it a Mediterranean style marinade? Can't wait to see the color that would but on some grilled chicken or pork.

Thanks! For it only being my second try at fermenting hot sauce, I'm pretty happy with it.   I've just been using dried peppers because our fresh pepper supply is pretty limited right now. I know that some peppers dry better than others. Not sure about tabascos, but the taste of Japones and...

Bottled it off today. Very nice! A little smoky and earthy, good heat, and nice tang. Reminds me of Valentina. Should be great on tacos and the like. Added a tablespoon of white wine vinegar to open it up a little. Got about 2 1/2 cups. Thanks for the help!

Finally got a bottle of it this weekend. Nice and thick with a fresh veggie taste to it. Not much heat. Just a little warmth, but should go well on just about anything.

I use pomegranate molasses as the base for my current favorite bbq sauce and have been very happy with it:   2 cups raw or dark brown sugar 1 cup light corn syrup (Karo, not the high-fructose stuff) 1 (6-ounce) can tomato paste 1 cup cider vinegar 1/4 cup gluten-free Worcestershire sauce 1/4 cup...

Thanks all - skipped a run to the store and ended up using arbol, piquins, guajillo, and ancho to clean up some of my dried pepper supply. Covered with very little soaking water overnight, then blended the mash with some garlic, brown sugar, and sea salt. Added 1/4 cup laco starter in a 2%...

I am new to this whole fermentation thing, but so far have managed to make some decent kimchi, sauerkraut, and a couple of batches of hot sauce using dried Piquin Chili (fresh chilies are a little tough to find this time of year here).   I spotted dried Japones chilies the last time I was in the...