Well anyway
215 grams chopped frozen lemon drop peppers
1 yellow bell pepper finely chopped
1/2 medium white onion finely chopped
2 tsp minced garlic
1 tbs crystallized ginger
2 6" pieces of lemon grass cut in 2 inch pieces
420 grams total minus the lemon grass which will be removed before blending
2 1/2 cups 50/50 vinegar/water. Mostly white distilled but 1/2 cup was double strength rice vinegar (%8)
Brought to a boil for 15min and heavy simmered for an hour covered. Im really trying to get the most out of the lemon grass. Decided to use mostly white distilled to keep down on the sweetness. The "candied" ginger is pretty sweet and so is the yellow bell.
Salt to taste after it completely cools and blended but likely about a 1/2 tsp.
Initial thoughts of the hot brine taste:
Ginger is very noticeable in a good way
Really good lemon aroma. You would swear it has lemon juice added
Tastes pretty damn good without salt
This would make an awesome jelly.
Good burn for those that like to use a lot of hot sauce on food.
215 grams chopped frozen lemon drop peppers
1 yellow bell pepper finely chopped
1/2 medium white onion finely chopped
2 tsp minced garlic
1 tbs crystallized ginger
2 6" pieces of lemon grass cut in 2 inch pieces
420 grams total minus the lemon grass which will be removed before blending
2 1/2 cups 50/50 vinegar/water. Mostly white distilled but 1/2 cup was double strength rice vinegar (%8)
Brought to a boil for 15min and heavy simmered for an hour covered. Im really trying to get the most out of the lemon grass. Decided to use mostly white distilled to keep down on the sweetness. The "candied" ginger is pretty sweet and so is the yellow bell.
Salt to taste after it completely cools and blended but likely about a 1/2 tsp.
Initial thoughts of the hot brine taste:
Ginger is very noticeable in a good way
Really good lemon aroma. You would swear it has lemon juice added
Tastes pretty damn good without salt
This would make an awesome jelly.
Good burn for those that like to use a lot of hot sauce on food.
