Bookmarked your cedarcirclefarm link my friend.
Something new here for me and we will investigate.
Those sauces certainly looks great!
Blessings!
Bookmarked your cedarcirclefarm link my friend.
Something new here for me and we will investigate.
Those sauces certainly looks great!
Blessings!
They are painfully yummy. I love how the fermentation mellows them a touch, and blends the tastes together when it is done. Can't wait to combine for the ultimate sauce!
Painfully yummy in the burning sensation I presume.
We make a dip called "Tarantul" taught to me by a Lebanese lady.
5 green chilies, 5 garlic cloves and mash them all and add a cup of pure lemon juice. Add 1 tsp of salt.
Let stand at rest for 2 days and then use as a dip for chicken or other meats. Simple, but very effective and delicious!
Ooooh! Sounds great!
What we do is mix peppers, onion, garlic, salt and d a little kicker (brine from a previous fermentation) and it creates the acid you added with the lemon juice. Vinager or lemon juice and it is ready almost immediately. Otherwise, our fermentation takes about a week and I like the difference in flavour.
So easy and good!
Wow! This also sounds great my friend. I like that extra zing as it is healthy.
Blessings!