Hi everyone,
Trying to stay active during quarantine! So I stopped a 70 day ferment today and processed some sauce.
Set up the ferment in January, with 5% salt w/v. With the following:
Fresno chilies (about 1 lb.)
Habaneros (about 0.5 lb.)
Carrots (6-8 baby)
Garlic (4-6 cloves)
Onion (3/4 large white onion)
After fermentation, mango (2.5 medium), papaya (0.5 large), white vinegar (3 Tbsp), and lemon juice (1 large) were added to the fermented products and I used a generous amount of the fermented brine loosen the sauce up. Xanthan gum (0.25 tsp) added to prevent separation.
Put everything into my new Ninja Foodi blender, and blended and cooked in the blender for 30 min. and 200 degrees. Then bottled them up. Only got 8, 5oz. bottles, which is unfortunate because this sauce was very delicious. Spicy but not too bad, girlfriend can actually eat it in moderation. Slightly sweet, and even a tad smoky from the Fresno chilies. Nice and garlicy like we like it!
Let me know what you think about the color, and ingredients! Set up a ferment and try this one for yourself!
Cheers,
Hayden
Trying to stay active during quarantine! So I stopped a 70 day ferment today and processed some sauce.
Set up the ferment in January, with 5% salt w/v. With the following:
Fresno chilies (about 1 lb.)
Habaneros (about 0.5 lb.)
Carrots (6-8 baby)
Garlic (4-6 cloves)
Onion (3/4 large white onion)
After fermentation, mango (2.5 medium), papaya (0.5 large), white vinegar (3 Tbsp), and lemon juice (1 large) were added to the fermented products and I used a generous amount of the fermented brine loosen the sauce up. Xanthan gum (0.25 tsp) added to prevent separation.
Put everything into my new Ninja Foodi blender, and blended and cooked in the blender for 30 min. and 200 degrees. Then bottled them up. Only got 8, 5oz. bottles, which is unfortunate because this sauce was very delicious. Spicy but not too bad, girlfriend can actually eat it in moderation. Slightly sweet, and even a tad smoky from the Fresno chilies. Nice and garlicy like we like it!
Let me know what you think about the color, and ingredients! Set up a ferment and try this one for yourself!
Cheers,
Hayden
