Recipe

Fermented Hot Sauce

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Peppers....I really love them. There are so many varieties of peppers out there with so many different flavors and levels of heat; some are floral and slightly hot, others have a nice green flavor with a good punch, and others will simply knock your socks off! Plus, they are all fun and easy to grow, but this post isn’t about the in’s and out’s of growing peppers, but the joy of fermenting them and turing them into one tasty hot sauce. 


This year we grew a few types of peppers; cayenne, jalapeno, padron, and habanero mainly. We got a lot of fruit form our plants and have been eating them all summer, as well as drying them in the attic and turing them into hot sauce. The other day we harvested the last of the peppers and ended up with quite a lot, so I decided to make two different versions of a fermented hot sauce. One is a roasted red pepper sauce and the other is a roasted green pepper sauce, both made with lots of garlic and fermented with just a bit of salt. My ratio of salt I use for ferments like this is 6 tablespoons of sea salt per 1/2 gallon of water. 

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I started by roasted the peppers till they were really dark, almost blackened. I did this in a 450 degree oven for about 30 minutes. After they were roasted, I let them cool and then added them to a clean 1/2 gallon mason jar along with 15 or so cloves of garlic and the brine that I had already made with sea slat and water. A light cover of cheese cloth held in place with a rubber band and onto the shelf they went.

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I let them go for two weeks, checking periodically for mold and to make sure the peppers were submerged in the brine. Once I was happy with the flavor, I pureed the peppers till smooth, put them in sanitized mason jars and processed them in a hot water bath. Now we have enough hot sauce to last till next years pepper harvest, and some to spare for friends and family.

Potato Soup

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We had a storm come through last night that brought along with it a lot of wind, rain and cooler temperatures, so we made a delicious potato soup for dinner. We wanted something warm, soothing and filling on such a cold and grey evening, and I thought I would share my recipe with you.


4 strips of your favorite bacon

1 red onion, small dice

5 cloves garlic, thin slice

salt, pepper, and chili flake

3 pounds potatoes, we used a waxy variety like yukon gold

2 cups milk

sour cream and chopped scallions to garnish

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Cut the bacon into small pieces and in a heavy bottomed Dutch oven, render over medium till brown, once brown, remove the bacon to a plate but leave all the bacon drippings. Add the onion to the pan along with a good pinch of salt, a few turns of your pepper-mill and a small pinch of chili flake and cook over medium heat till soft, being careful not to brown the onions. Add the garlic to the pan and cook a further 5 minutes. While the onions are cooking, wash and peel the potatoes and cut them into a 1 inch dice, add to the pan when the garlic has softened. Add the milk and an additional 2 cups water. Cover and cook till the potatoes are very tender. Either use a stick blender or a blender to puree the soup till smooth, if it seems really thick, add more milk or water till it is the consistency you desire. Check your seasoning and adjust if needed. Garnish with sliced scallions and the crispy bacon bits, if you you were able to keep your fingers off them while cooking....