My first batch of fermented hot sauce was so successful that I have two orders for more! Never one to rest on my laurels I’ve decided to experiment with the second batch.
I’m starting off with thai chili peppers again. I’ve been reading up on hot sauces and for fermentation you want to use super hot peppers. The high levels of capcaisin (the molecule that makes you burn) help keep bad bacteria at bay. I again added garlic and I’m trying the fermentation process with whole peppers this time instead of ground peppers.
It was my brother's birthday on June 2nd or 3rd (I always forget), which coincided perfectly with the curing of my pig cheek. To celebrate his 26th birthday I decided to make an EPIC pork-filled breakfast and it was EPIC indeed. First, about my brother. We are five years apart (I'm older) ...
I first heard about guanciale on Chopped. It was a secret ingredient and for some reason I decided to look it up. Oh my goodness! Luscious pig jowl washed with wine and scented with black pepper and thyme. This was something I had to try. The word guanciale comes from 'guancia', which mea ...
I’m starting off with thai chili peppers again. I’ve been reading up on hot sauces and for fermentation you want to use super hot peppers. The high levels of capcaisin (the molecule that makes you burn) help keep bad bacteria at bay. I again added garlic and I’m trying the fermentation process with whole peppers this time instead of ground peppers.
