jalapeño ferment start | aneelee.com

all the peppers

If you follow me on Twitter, you know that I got hit with large amounts of peppers (hot ones) over the weekend. Serranos, jalapeños, poblanos, and habaneros all had to be dealt with immediately. Quick breakdown of what I put up below:

  • Fermented Jalapeños – Ya’ll… I am fermenting everything thanks to The Hip Girl’s Guide to the Kitchen. Picture above is what I started with.
  • Charred Habanero Sauce – Used this recipe as a base with a little bit less carrot to compensate for the slight sweet that the charring brought out in the chiles.
  • Roasted Serranos for freezer – For my year-round salsa needs.
  • Roasted Poblanos for freezer – These may be the season’s darling. I love whirling them into a salad dressing and may puree a batch to freeze into ice cube size portions for adding to soups and stews throughout the year.
  • Mixed Pickled Peppers – I am running out of fridge space, so I had to put up some shelf-stable peppers. I put them away in half-pint containers ’cause they make great gifts. I used the recipe from the Ball Complete Book of Home Preserving for my base. Added cumin seeds, coriander seeds, black peppercorns, and a bay leaf.

Still have a handful of fresh to make it through the week with. 🙂

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