Food preservation continues full-bore here at Skunk Hill.
Nephew Tom came over this morning and we turned those tomatillos and some of the peppers into 10 pints salsa verde. We made 5 pints fairly mild and then added some habaneros to the other 5 pints to try to make some green fire.
I had few peppers left over so I canned them whole.
All those red japalenos and serranos we chopped up to try making homemade Sriracha chile paste. I had found a recipe for homemade Sriracha earlier here and I’d been anxious to try it.
We had 4 1/2 pounds of serranos and japalenos. We buzzed them up in the food processor with garlic and a little salt and sugar. It’ll all sit and ferment for a few days, then we’ll run it through the food mill to take out the seeds and turn it into paste.
You can be glad smell-o-vision hasn’t been invented yet. Just a whiff of that paste will make your throat and eyes burn.
Can’t wait to try it!
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