Time2Retire
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- Joined
- Jul 27, 2021
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I made an all-chili (no tomatillos) salsa Verde and it was pretty good, so I thought I'd try red sauce.
Two large red bell peppers. About six yellow chilies. Two dried Hatch and half a dozen dried japonesas. Half a white onion and 4 cloves garlic. I used a brine of about 2½T kosher salt in a liter of water. Let it ferment for about six weeks, in a Crazy Korean Cooking fermenter. (Edit: After about two weeks, I got impatient and tossed in a little bit of homemade sauerkraut). Into the Cuisinart with about half a cup of brine, a little soy sauce, and balsamic vinegar. Strained it and Bob's your uncle.
I prefer it to most of the supermarket stuff. Heat level is a little hotter than Frank's and it doesn't have the strong vinegar tang of the store-bought sauces. Nice complexity. I'm encouraged, will do it again.
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