Our little Raspberry garden has yeilded enough for 3 little jars of jam. This was Kerry's project this evening.
I got out the gloves for some chilli fermenting time. The first bottle is Peurto Rican Yellow, Sweet white Spanish onion, Marconi Yellow sweet pepper and Culantro. This will hopefully yield a fresh pepper forward taste with a hint of corriander. 3/10 heat level
The second bottle has Peach Habanero, red onion and carrot. I want this one as a hot sauce. The carrot and red onion should add sweetness to enhance the floral nots of this habanero. 7/10 heat level.
For reference I put Tobasco sauce as a 2/10.
Happy harvesting and preserving everyone!
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