Sunday, October 20, 2013
We were over run with peppers at the end of the season. Seems to happen every year, but this year we were prepared. We had three new ways to process them for later use. Out of the small spicy ones we made pickles for use on pizza and in salads. The bulk of them (pictured above) got turned into pepper butter. The combination of spicy and sweet makes pepper butter one of the best things I have ever had on a sandwich. The buckets of spicy Serrano Peppers got made into fermented chili pepper sauce. Here's how we did it.
First we gathered in all the ripe serrano peppers. We ended up with about 12 lbs.
We washed them, trimmed away any blemishes, and pulled the stems off. When they were cleaned and ready we loaded them into the food processor with a couple cloves of garlic and some sea salt.
We ground everything up, added some kefir starter, and loaded it into half gallon jars. These we left sitting in the kitchen for a week to ferment.
After fermenting we were supposed to mash it in a sieve to get the juice. We had a lot of fermented peppers and I didn't want to waste any of it, so we used our Squeezo instead. It worked great.
The sauce will be bottled in smaller bottles and should last us a few months.
The pulp we dehydrated and will use as pepper flakes or we may grind it fine for powder.
The inspiration for the fermented chili sauce came from the Nourished Kitchen blog. If you have a lot of hot peppers you don't know what to do with, you should try this.