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Here is the recipe I'm using for fermented salsa. For what it's worth, it's really good even without fermenting.
10 Roma or sauce tomatoes
3 Jalapeno peppers
1 bunch of cilantro, about 1/2 cup chopped
1 medium onion, cut into quarters
juice from 2 lemons
1/2 tablespoon seasalt
1/4 cup whey. If not fermenting, the whey isnt needed
Put it all into food processor and pulse a few times to desired consistency. I like mine with good size chunks.
You could use regular tomatoes, maybe just 4 if they are bigger than Roma type tomatoes.
You could use mild peppers instead of Jalapenos.
I put it all into a 1 quart jar leaving an inch of space on top, add a circle of wax paper on top (this is called a cartouche), and weigh it down. It will need pressure release a couple of times. Last time, I used a ziploc partly filled with water to weigh it down, but now I have glass weights. Seal the jar. This gets to ferment about 5 days.
There was a little too much to fill the jar, and I ate that with a spoon.
The whey comes from making yogurt. There is watery liquid on top of fresh yogurt. That is the whey. Some recipes call for it. I think that the same amount of sauerkraut juice - not canned or sterilized - would do about the same thing and the taste would not be noticable.
Randy, I don't know why, but people have a big variation in their affinity for hot pepper. I grew up on very mild / bland foods. It was in boot camp, at Ft. Polk Louisiana, where I was introduced to Tabasco sauce, and later to Thai and Chinese hot sauces. Ever since then, I've loved hot peppers. Everyone is different.
They do have no-heat Jalapenos. They have a nice flavor, a little different from bell peppers.
I think my hot sauces need to age a few more weeks to bring out their flavors. The thick Thai red sauce was very hot, and the garlic flavor stayed with me for an hour. But I felt like it was missing something. The Jalapeno sauce was less hot, and was a little more watery than I hoped. Again, maybe aging will help with that. I could add some pectin or something...
Joan thank you for the pectin instructions. That is very much a work in progress for me. However, it is a way to make use of home garden fruits for the year to come, so worth the effort. I think freezer jams have more flavor than canned-jams.
Awesome, Daniel! For some reason, I grew a jalapeno plant this year. One bite and I was miserable for an hour. Never again!
GC, that's some delicious looking cake!
Loam Gnome, your hot sauces are so pretty and I am sure they make morning eggs with hashbrowns an especially good way to start the day. The colors stand out. Larry likes hot sauces on all his foods; he uses a lot of Franks Hot Sauce.
Grinning Cat, thanks for the Pomona’s Universal Pectin® suggestion. I have not tried it but their website makes me want to be 20 years younger and still in my food forest in Spokane. We have no Concord grapes here, and the pears, gooseberries, cherries, and rhubarb are things of my past.
I happily share the site and hope someone else makes some of the jams, jellies, marmalades, chutneys, and reports how they taste.
Pomona’s Universal Pectin®
Directions for Freezer Jam – Blender/Food Processor Required1. Wash and rinse freezer containers.2. Prepare fruit. Measure fruit into large bowl withlemon or lime juice(if called for in recipe).3. Measure sweetener; add to fruit; stir well.4. Bring 3/4C water to a boil. Put in blender/food processor. Add proper amount of pectin powder; vent lid; blend 1-2 min. until all powder is dissolved.5. Add hot liquid pectin to fruit; stir until well mixed.6. Add 4t calcium water from jar; stir well. Jell should appear. If not, stir in1 t calcium water at a time until jam jells. Stop adding calcium water when no improvement in jell is seen. See Note below.7. Fill containers to 1/2” of top. Put on lids. Storein freezer immediately for up to 1 year. Keep in refrigerator after thawing. Lasts about 1 week in refrigerator.Note: Some fruits may not jell well as raw jam. Put runny jam in pan, bring to boil & stir 1-2 min. Jells when cool. Store cooled jam in freezer. Lasts 2-3 weeks in refrigerator.
Where's Monty Python when we need them???
And now for something completely different:
An absolutely delicious-looking summer birthday cake, from the blog of two Dutch Sisters, Corry and Heleen:
(as usual, click to enlarge)
Here are the fermented hot sauces, after about a week. For the bottled sauces (Jalapeno in the first, Jalapeno plus Thai in the second), I strained the mash through a sieve. For the jar sauce, I just blended in a bullet blender. They all have the acidic lactic acid flavor. The jalapeno isn't as hot as I expected, but pretty good. The Jalapeno + Thai is medium hot. The pure Thai is so hot it'll knock your socks off. Now I think they need to age in the fridge - I read they can last for months there. Try some tomorrow on the breakfast eggs and hash browns.
Loam, I remember seeing "Pomona's Universal Pectin" at Whole Paycheck Foods; it's supposed to work well in low-sugar recipes, and they have instructions for freezer jam as well as cooked jam.
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