Tag Archives: food preservation

easy fermented jalapeno hot sauce

We planted peppers in the same style that we plant tomatos. Go big or stay home. There are two rows of pepper plants in the garden, and about half of the plants are jalapenos. They are just now starting to turn red, so I will probably be making this sauce again with the red jalapenos, but since there is a 2 week lead time for the fermentation process, I will post what I have so far. Our peppers are a little hotter this year than last year, but I like the bite of this sauce. It hits hard up front, but doesn’t leave a huge burn and tastes quite good. Next time I might also throw in a couple of onion halves on top to help keep the peppers in the brine and add a little extra something to the flavour.

The process is really simple; it requires 2 weeks to ferment and then you can make it into a sauce. I followed the recipe found here, and the only change was the kind and colour of pepper that I used. I used what I had on hand. Next year I would like to try growing some cayennes too and will make the sauce again with the cayennes.

You’ll need a pint jar or two, depending on how much you’d like to make – I filled 2 jars and it gave me just over a whole pint jar of sauce once it was processed.

Fermented Jalapeno Hot Sauce

  • jalapenos peppers, enough to fill two pint jars
  • garlic, 4 or 5 cloves per jar
  • 2 1/2 tsp sea salt per jar
  • water

Wash pepper and cut off stem end. Stuff peppers and garlic in the jars as tightly as possible. Add 2 1/2 teaspoon of sea salt per jar, fill up remaining space with water and screw on lids. Give it a shake and place it someplace cool and dark for 2 weeks. Once the two weeks are up, waz it up (my own technical term) in blender or food processor. It should keep well in the fridge for up to 1 year.

Leave the lid on for the two weeks – don’t take it off, you want the fermentation process to take place. You can keep an eye on it though – if a moldy looking scum seems to form on top, skim it off and carry on. I didn’t have any scum, but when I did open it after two weeks it fizzed like champagne, which is normal. Depending on your blending method, this will be a slightly pulpy sauce.

Linking to Frugally Sustainable, A Delightful Home, Simple Lives Thursdays, White Wolf Summit Farmgirl, Mind Body and Sole, Foy Update, A Delightful Home, Like a Mustard Seed, An Oregon Cottage

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cooking shortcuts

image credit :realtarotrealpeople.wordpress.comThis is less than exciting, but it’s how I keep myself from saying a lot of bad words out loud at the end of the day. We have a few easy shortcuts to getting dinner on the table. It’s not just a way to speed up getting dinner on the table – it’s also one way we reduce food waste and manage to keep our grocery bills low. We can keep eating from our garden all winter long. It’s also great if you find onions and peppers on sale – buy enough to keep you going for a while. We keep the veggies chopped in baggies in the freezer. I chop them individually and combined in mixes. Mirepoix mix is one we rely on a lot.

Mirepoix is the impressive sounding french word for chopped carrots, celery and onions in a ratio of 50% onions, 25% carrots and 25% celery. I assemble all the necessary components, run them seperately through my food processor and mix it all together in a big bowl in the approximate proportions.  I usually freeze 1 or 1 1/2 cups in each freezer bag, label the mix and the amount, lay them flat on a cookie sheet in the freezer until they are frozen, then stack them away in a little corner of the freezer until they’re needed. It saves time in chopping and washing up. And I really do say less bad words in my head. Mostly.

The same basic idea can be used for freezing individual veggies – I freeze chopped green, red and jalapeno peppers, onions, and just about anything else. If the stuff in the veggie drawer is starting to look a little dicey, I chop it up and throw it in the freezer for later use. I usually freeze them on a cookie sheet for a few hours and then scrape them into a freezer bag for storage afterwards – it helps keep them from all sticking together in a clump. I’ve even done it with fresh spinach that I knew I wouldn’t get around to using. I can always hide it in a sauce or pasta dish later on. The peppers, onion and spinach are great to sprinkle on pizza before cooking.

Don’t forget that you can freeze whole tomatoes too – keep them in freezer bags and run them under hot water for a few seconds until the skin slides off, then use them in any cooked dish that calls for canned, stewed or diced tomatoes.

Linking to Cups by Kim, A Pinch of Joy, Make Ahead Meals for Busy Moms, Frugally Sustainable, Sorta Crunchy, White Wolf Summit Farmgirl

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