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RE: Zeke's STEEMin' Hot Sauce!
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!
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!