Tuesday, July 28, 2020

Lacto-Fermented Jalapeño Peppers and Wandering in Central Texas

Dawn in Central Texas can be a beautiful and inspiring moment with the sunlight gradually filling the sky and coloring the clouds.  The remnant louds from Hurricane Hanna provided the colorful backdrop for today. 


Dawn in Central Texas
 
The best part of the week is just taking a drive and enjoying God's handiwork.  The destination is not the important part.  Just going with the flow and following the open road that's my mental refreshment.  As Yogi Berra said, "When you come to the fork in the road. Take it".  In this case, approaching a nearby tee-intersection, I discovered that the Bell County road department got their inspiration from Yogi.

Later, it took two trips to learn the road was a loop and going in either direction still led to the same spot.  Choices.

Late July, the field corn is ready for harvest in the Ratibor, Texas area. 


Finally, the grand tour included a shopping trip at a local u-pick farm.   My purchases included jalapeño and cayenne peppers and a few pickling cucumbers.  All of the veggies will be lacto-fermented.  Homemade hot sauce coming soon. 


That's about it for wandering around the countryside.  

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2 comments:

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    1. Six day ferment. Then, the peppers were blended and thinned using the retained brine. The consistency was moderately thick because I wanted a smear able paste rather than a pourable sauce. Next time I will use two smaller (1-quart) jars rather than a single half gallon. One jar will have all of the interior veins and seeds and the other jar will have the spicy elements removed. Then, the final mash will be blended to taste using a trial and error mixture from the two jars.

      This is just the ticket for a taco smear for poached chicken, white fish, shrimp, or melted cheese.

      The red cayenne batch is much more spicy than the jalapeño batch.

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