Idle hands

It’s been too long, maybe actual hours, since the last chilli featured in our lives. Well, that’s not strictly true as we eat chilli with most meals and are compulsively checking the nursery of chilli seeds for germination and leaf growth. So to be more honest, we have not made a chilli product in a while and, after the scrummy success of the fermented jars, we are itching to experiment. Tricky though, as homegrown fresh chillies are not easily forthcoming in January in the UK. However, a local supermarket comes up with the goods.  Let’s get fermenting!

We’ve been discussing other ingredients for the fermenting jars. Pineapple is on the list, as is ginger, turmeric root, rose petals, cola, bay, mango and lemongrass.  With this far flung candy box of ingredients in mind, my attentions turn to our stores. What do we have that can be bubbled up in a jar and turned into a tasty chilli sauce?

It turns out we have some peaches, jalapeños, white onion, lime, garlic and coriander seed. Chopped up, salted and topped up with water. Current status: inert. Give it a couple of days in the sunny windowsill and Mather Nature will work her magic.

peachchillifermentedsauceingredients.jpg

peachchillifermentingjar

Fermenting jar of peaches, white onion, limes, garlic, jalapeños, salt and coriander seed. Top up with water and twist on the lid.

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