salsalady
Business Member
Hey Guys and Gals-
Here's some pictures of a local class I did last week about making hot sauces. This past January and February several local people put on some cooking classes at the Grange Hall for things like making cheeses, pie crusts, layered doughs (like fillo), fermented foods (kimchee etc) and I did one on making hot sauces with a focus on using things that people would have in their gardens around here.
edit- There's been tons of information shared here in all the different forums. An opportunity came up to share what I've shared here in the interwhebz with people in my community. So that's what I set out to do. Give them "some" of what's out there. I'm editting the last post also to include a fatalii see reference from 5 years ago.
When I first set the date for the class, knowing it would be after the fermentation class, I got 2 ferments going right away. The only red chiles available at this time of year are typical grocery store red Fresno chiles, so that's what I used.
HOT- Fresnos, 7 Pots (frozen), onion, garlic, salt brine, starter brine
NOT HOT- Fresnos, onion, garlic, apple, red bell peppers, salt brine, starter brine
A local saurkraut company out of Olympia WA sells unpasteurized brines from their kraut operations, and there just happened to be garlic brine at the store. I decided to add this as I wanted to make sure it got started right away.
The 1/2 gallon jar lid's bubbler hole was a little big, didn't have a tight seal. So I popped the squeeze top off of a dropper (it had a perfect little ridge that fit right into the hole in the lid), cut the top off the dropper off, stuck in the bubbler...Off We Go!
For the larger crock, I covered it with cling wrap, wax paper and the lid. It makes a tight enough seal, but the gas can still escape. Put both the jars on a warming tray as the kitchen was a little cool for good fermenting. And I finally found something useful for those 2' x 3' Scovie Awards banners....wrapping around the ferments to keep them warm!
Can I get a Bump, por favor? Gracias~
Here's some pictures of a local class I did last week about making hot sauces. This past January and February several local people put on some cooking classes at the Grange Hall for things like making cheeses, pie crusts, layered doughs (like fillo), fermented foods (kimchee etc) and I did one on making hot sauces with a focus on using things that people would have in their gardens around here.
edit- There's been tons of information shared here in all the different forums. An opportunity came up to share what I've shared here in the interwhebz with people in my community. So that's what I set out to do. Give them "some" of what's out there. I'm editting the last post also to include a fatalii see reference from 5 years ago.
When I first set the date for the class, knowing it would be after the fermentation class, I got 2 ferments going right away. The only red chiles available at this time of year are typical grocery store red Fresno chiles, so that's what I used.
HOT- Fresnos, 7 Pots (frozen), onion, garlic, salt brine, starter brine
NOT HOT- Fresnos, onion, garlic, apple, red bell peppers, salt brine, starter brine
A local saurkraut company out of Olympia WA sells unpasteurized brines from their kraut operations, and there just happened to be garlic brine at the store. I decided to add this as I wanted to make sure it got started right away.
The 1/2 gallon jar lid's bubbler hole was a little big, didn't have a tight seal. So I popped the squeeze top off of a dropper (it had a perfect little ridge that fit right into the hole in the lid), cut the top off the dropper off, stuck in the bubbler...Off We Go!
For the larger crock, I covered it with cling wrap, wax paper and the lid. It makes a tight enough seal, but the gas can still escape. Put both the jars on a warming tray as the kitchen was a little cool for good fermenting. And I finally found something useful for those 2' x 3' Scovie Awards banners....wrapping around the ferments to keep them warm!
Can I get a Bump, por favor? Gracias~
to THP Virgulto!
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