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.