There's nothing here yet
3 cans of diced tomato 5 or 6 large pickled jalapenos 6 or so slices of pickled carrots from the pepper jar 3 tbs sriracha garlic mix 3 tbs lime juice 2 tbs dried cilantro 1 1/2 tsp salt 1/2 to 3 tsp your choice of dried chili for heat. I use 1/2 tsp dried ghost chili Combine in the food processor and process on low until blended well. For best flavor place in fridge over night.
A Fermented Roasted Jalapeno Based Salsa and Hot Sauce
Here is a post to give you some ideas. There is no recipe as such. It all about mix and match to meet what tastes good to you.
Had a couple pounds of jalapeno peppers that were moving past their prime back in July. So we decided to make a salsa which then got taken to another level as a fermented salsa and subsequent also as a hot sauce.
Jalapenos (with seeds), red tomatoes, and white onions were all fire roasted on the Kamado and subsequently peeled/prepped and put in the Breville food processor along with some fresh garlic.
It was all processed with some salt, some fresh black pepper, a bit of water and a a touch of vinegar and a pinch of sugar into a nice fine grained salsa. Because of the seeds, the salsa mash had a serious wallop. The yield was about 3/4 a gallon. It tastes really nice. Tortilla chips here we come!
I decided to ferment 1/2 a gallon of the salsa to let the ferment mellow the flavor/heat and to up the acidity.
For information on fermenting, just search the web as there is some good guidance out there. Basically it involves the right percent salt brine covering the vegetables and keeping the air and related bacteria off the ferment until the good bacteria create the right level of preserving lactic acid. For fermenting a mash like this since it is not submerged one keeps an eye on the top surface and just stirs under the top level the first few days and keeps the air off the product with an airlock lid to avoid the wrong bacteria from getting established. Again – go to the web or relevant research.
I added some additional salt and ferment starter culture to the “salsa” to set the correct ferment profile and jump start the process. It’s like cheating with the seeding of lactic acid producing bacteria. But in a good way. Ferment starter can be a commercial culture or even the drained whey off an active culture yogurt. Even the vegetables themselves have natural bacteria that can be utilized. Also any water should be non-chlorinated - like a good bottled water.
Let the ferment run for about 2- 3 weeks (depending on environmental conditions) on the counter but out of direct sunlight (dark space around 70 degrees is ideal) in an air lock equipped jar, tasting as needed every week and every couple days after the first couple weeks. When it has progressed to the desired acidity level based on you tastes it should be thereafter refrigerated.
In another few weeks the overall flavor matures even more. At that point, the flavor and acidity was getting where it should be as a young salsa/sauce but it was still way too pepper hot for some in the family because of the seed element. It will continue to improve over time.
Now onto the hot sauce step… Pulled out the Oxo food mill and ran a cup or so of the salsa mash thru the mill on the finest mesh screen to get rid of the seeds. Bingo!...The result is right on target. Great flavor, just the right heat, excellent texture and body just as a hot sauce should be. The flavor because of the tomato and onion plus the roasting step builds a more complex taste profile than just a peppers and vinegar product.
For conveniently serving the hot sauce, I took an old empty Peychaud bitters bottle out of my jar/bottle stash and filled it. I like these reclaimed bottles for uses such as this. I drilled the plastic insert spigot hole a bit larger to match the hot sauce viscosity for getting the right amount of sauce splat in a shake. Perfect.
As the remaining mash in the fridge further ages it will of itself further mellow in flavor and become even better for future bottling. I have a prior hot pepper sauce that is over 7 years or more aging in the fridge and it is like perfection. Too bad there is not a lot left!
Hope this give you some ideas. I really wish you could taste this!
PS…If you choose not to do a fermented approach for the acidity, then use vinegar and water to set the acidity and viscosity in your hot sauce. Do a small batch or two from the mash and experiment. Keep the salsa/mash in a sealed jar in the fridge and make new hot sauce as needed. It just gets better over time.
This is what science lab in high school should have been teaching us!
A lot of folks have a recipe for Pico de Gallo and most are similar but slightly different. Here is the way I make mine. This is great on Tacos, In Burritos, mixed with eggs, in a salad or just for dipping chips. Here are the Ingredients:
3 tomatoes (Seeded and diced - I usually use Roma but a smaller garden variety would also work)
3 medium jalapenos (Seeded and diced)
3 slices of red onion (Diced)
3 slices of yellow onion (Diced)
4/5 stalks of green onion diced. (Diced)
1 small bunch of cilantro (Minced)
Juice of one lime.
Note: Tyler Florence likes to add some minced garlic and some OO but I usually leave this out as a batch will last longer without them. (I make a batch almost every week and use it up throughout the week)
Combine all the ingredients and stir. You can eat it immediately but I like to cover and let rest for 1 hour before doing so. Photos of process below.
Cover and rest in fridge.
Thanks for looking.
This will be split into two posts because of the number of images I have. Here's Part 1:
When I first started thinking about the challenge, I knew I wanted to do some kind of chile relleno dish - but one that would be a little heartier than just a regular cheese stuffed relleno. I dug into several options, including wrapping the stuffed chile in corn husks and grilling that way, but then I started playing around on a variation of my favorite dish at my favorite local Mexican restaurant and this recipe was born!
Yesterday I documented the making of the fire roasted salsa, which I made a day early to let the flavors blend.
Yesterday I also dry roasted 3 ears of corn and cut them from the cob and made cornbread:
While the cornbread was baking, I also simmered some chicken breasts in broth flavored with a healthy scoop of Penzey's taco seasoning and the juice of 2 limes:
I then shredded the chicken using my tried and true Kitchen Aid mixer method:
All of that got put in the fridge overnight to await today's cook.
I still have a problem! It’s a nice problem to have but it’s still a problem. Here is last week’s harvest.
And here is this week’s harvest.
Yep! My tomato plants are still going crazy and I need to find more ways to use all these tomatoes. I figured another way to use them was to can some of them. Last weekend we stopped by our neighbors’ parent’s house for a visit and to buy some lemonade. You see their daughters were manning a lemonade stand while their parents were having a garage sale. We were there just to visit but as I was walking up to the lemonade stand what do I happen to see? Yep, a canning pot and rack. I asked, how much? She said $3.00. I said “Sold”. I then explained that I had been looking for a canning pot as I had so many tomatoes and need to preserve some of them. I even had looked at Target when I picked up a Weber Kettle on clearance. (Fortunately I didn’t find one) Later on she said “I won’t take anything for it except a jar of salsa”. Yes! Well here it is all cleaned up.
The canning recipe’s I was following called for peeled tomatoes so I set up my assembly line to peel them all. First I washed all the tomatoes.
I cut an “X” into the bottom of each tomato.
I started boiling some water in a sauce pan and set up a cool down / ice bath.
What you do is drop in 4 or 5 tomatoes into the boiling water for 30 to 45 seconds to blanch them. I then drop each one into the cool water and then the ice water.
The skin comes off really easy after this.
Here are they all are after skinning.
Here are the fruits of my labors.
3 quart jars of tomatoes packed in they own juice
and 3 pint jars of DerHusker’s Fireworks Salsa
And here is her bottle of salsa as payment for the canning pot.
Thanks for looking.