It is sitting in the fermenter in a corner of the kitchen bubbling away - to be transferred to barrel and bottles on Boxing Day.
Meanwhile Tassel Spices has been making some more paprika. The hungarian banana chillis were slowly dried over many days in a cool oven. Here they are ready to be processed.
The coffee grinder...
...hadn't been used since last year's paprika, so there is no danger of it tasting of coffee. And here is the result....
More than enough for us for the coming year. In fact we've still got half of last year's left!
And so to Tassel Pickles. The remaining Habanero chillis (apart from some kept to freeze for cooking) were used to make more Habanero and Coriander Sauce and Caribbean-style Mango Chilli Sauce, as described before.Defying expectations, the Mango Chilli sauce turned out to be really quite mild. Maybe I should have used more chillis!
Our jar of fermented pickles was nicely done and formed the basis of two more old favourites...
Razorback Hot Sauce
Razorback sauceis a sweet southern-US style hot sauce. Perfect with roast pork. Here are the resulting jars being processed in a water bath...
And the final result...
Devil's Kiss Sauce
This got its name from a family competition to come up with the best name. This is a tomato-pepper sauce that, despite its name, is only mildly hot.
Now they are all in jars, processed in hot water bath and labelled they are stored in the garage ready for use... as presents for friends and family. No way are we going to be able to eat all that ourselves!
No comments:
Post a Comment