What Are You Preserving, and How Are You Doing It? (2016–)

[FauxPas]

 

Fermented hot sauces coming along. The cayenne-based one in the measuring cup is WAY hot, might add some mango or something to it. I strained these sauces and am dehydrating the mash to make a chile pepper powder. I'm a newbie to this but it's fun trying things.  🙂

 

 

 

[FauxPas]

On 9/14/2024 at 4:33 AM, Senior Sea Kayaker said:

So when the weather gives you green tomatoes you ferment them. 5% w/v brine with garlic, tarragon and black peppercorns.

 

After picking my green cherry tomatoes, I looked at your lovely photo again and thought I should maybe do something similar. But then I got pulled by a recipe for green tomato chutney. I'm sure it's fine but I'm regretting my choice. The chutney tastes just ok to me and the ginger comes through way too strong for some reason. It's not what I had hoped for, anyway. And it's not very appealing as a photo. 

 

 

Does anyone else do a green tomato chutney version that they would recommend? 

 

Here's the pepper mash, mostly dehydrated. Will try grinding a bit and see how it goes. 

 

[haresfur]

30 minutes ago, FauxPas said:

 

After picking my green cherry tomatoes, I looked at your lovely photo again and thought I should maybe do something similar. But then I got pulled by a recipe for green tomato chutney. I'm sure it's fine but I'm regretting my choice. The chutney tastes just ok to me and the ginger comes through way too strong for some reason. It's not what I had hoped for, anyway. And it's not very appealing as a photo. 

 

 

Does anyone else do a green tomato chutney version that they would recommend? 

 

Here's the pepper mash, mostly dehydrated. Will try grinding a bit and see how it goes. 

 

 

I have done green tomato chutney, but I too, was underwhelmed so no good recipe. 

[Senior Sea Kayaker]

9 hours ago, FauxPas said:

 

After picking my green cherry tomatoes, I looked at your lovely photo again and thought I should maybe do something similar. But then I got pulled by a recipe for green tomato chutney. I'm sure it's fine but I'm regretting my choice. The chutney tastes just ok to me and the ginger comes through way too strong for some reason. It's not what I had hoped for, anyway. And it's not very appealing as a photo. 

Does anyone else do a green tomato chutney version that they would recommend? 

 

 

I've never made a green tomato chutney and haven't had Maritime style green tomato chow chow in over 50 years. What I have done in the past is substitute green tomatoes for tomatillos to make salsa verde which came pretty close.

My sister has stated she will make chow chow with my excess green tomatoes however most of the recipes I've seen are heavy on the sugar and very light on the heat.

Your hot sauces look good.

 

 

Edited October 4 by Senior Sea Kayaker (log)

[Senior Sea Kayaker]

On 10/3/2024 at 9:01 PM, FauxPas said:

 

Fermented hot sauces coming along. The cayenne-based one in the measuring cup is WAY hot, might add some mango or something to it. I strained these sauces and am dehydrating the mash to make a chile pepper powder. I'm a newbie to this but it's fun trying things.  🙂

 

 

I'll just add a little advice (if you're new to making fermented hot sauces) and that is if you are adding any fruit to a post ferment hot sauce make sure you thoroughly pasteurize it before adding the fruit. Otherwise you'll be adding a load of sugar that will restart fermentation (even stored in the fridge) and, if the sauce is sealed, will result in the CO2 remaining dissolved in the sauce. Given enough time opening that bottle may result in  a clean up.

 

 

[FauxPas]

11 hours ago, Senior Sea Kayaker said:

 

I'll just add a little advice (if you're new to making fermented hot sauces) and that is if you are adding any fruit to a post ferment hot sauce make sure you thoroughly pasteurize it before adding the fruit. Otherwise you'll be adding a load of sugar that will restart fermentation (even stored in the fridge) and, if the sauce is sealed, will result in the CO2 remaining dissolved in the sauce. Given enough time opening that bottle may result in  a clean up.

 

 

 

I am quite new to fermenting so advice is welcome and this sounds like very good advice!  🙂

Thanks! 

[Jacksoup]

Friend has a key lime tree, she brought over all these limes and made we made lime curd.  Water bath canned it, so it’s supposed to last about 4 months in the fridge

[Smithy]

My neighbor down the road, an organic farmer, has finished up her season and had a bunch of these wonderful tomatoes available. I've forgotten the variety. They're savory, with a bit of tomato tartness and sweetness.

 

 

I haven't been up for canning, so decided to cut them into chunks (without peeling -- sorry, @Shelby), toss with olive oil and a bit of salt, and roast down into a sauce or topping. I sliced one baking pan's worth also, with something like lasagna or eggplant parmegiana in mind.

 

So far, so good....

 

 

Then, as so often happens these days, I got sidetracked. Oops.

 

 

The uncharred bits are good, and now currently residing in a container in the refrigerator. The very crispy bits, along with the oil-soaked parchment paper, went into the evening fire.

 

I'm glad I didn't do this with the entire batch! I'll try again when I have more time to give it my undivided attention. I'm not sure when that will be. Maybe cooking the remainder down into a sauce atop the stove will be a better option after all.