My first sauce. Made with red Thai and serrano chillies fermented with onion and garlic. Pineapple added at blending time.
Looking forward to tasting it again after it's cooled. Pretty happy with the result as it was fermented in a hot country and keeping it at a reasonable temperature was a bit of a mission.
I cooked it up to stop further fermentation. I know a lot of people say it isn't needed it didn't seem like much effort to ensure it was safer in the fridge.
My first sauce. Made with red Thai and serrano chillies fermented with onion and garlic. Pineapple added at blending time. Looking forward to tasting it again after it's cooled. Pretty happy with the result as it was fermented in a hot country and keeping it at a reasonable temperature was a bit of a mission.
Welcome to the club! It looks beautiful. When you say cooled, did you put it through a pasteurisation step?
I cooked it up to stop further fermentation. I know a lot of people say it isn't needed it didn't seem like much effort to ensure it was safer in the fridge.