Quote:
Originally Posted by oakley
first test batch of HatchChili Humus. I oven roasted a big batch
of hatch, garlic from the garden, and onion. Added lots of fresh
cilantro and lime. Big hit at work especially loved by a friend
that grew up near Hatch. (gave him a couple lbs of fresh chilis)
Started a jug of fermenting hot sauce Monday. Way out of my
comfort zone but read about it till my eyes bled. Smells great.
I need to blend it up and strain it tomorrow. Hoping for a great
color. The solids might make a nice condiment. Undecided if I
want to add some ac vinegar. I have enough to try both.
Still have 2 lbs to play with...  |
If I were you I would let the stuff ferment for at least two weeks if not more like three or even four.
If everything is going well and you added the right amount of salt you wont need the extra acid from the vinegar.
My fermenting peppers stay on the counter and I forget about them for a long time.
In my opinion one week is simply not close to being long enough to store safely.
Just saying.
Worth