First batch
Dehydrated chilis. I put ’em in oil and vinegar dressing all year. Gosh, it takes a lot of time to hot all the water out of them.
Did you know that Tabasco (and Sriracha) are both made from fermented chilis? I didn’t. Coincidentally, I learned that by reading the label of a bottle of sauce on the table in the biker cafe where we had lunch today.
Looked it up when I got home. Tabasco in particular, they chop up the chilis, put them in ex-bourbon barrels, seal them with a layer of salt and leave it for up to three years(!) before adding vinegar and bottling.
I mean, I like Tabasco, but I never thought it tasted all that ‘rich and complex’.
Recipes at that first link, Tabasco deets here. Their own site is kind of boring.
October 25, 2023 — 6:06 pm
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