Join Date: Feb 2010
Location: Narragansett Bay
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Re: Sauces and Places
Ferment your own peppers and make your own. Silly easy and could be done on the boat. You’d only need a blender, maybe a sieve. I have a homemade sriracha underway, with Fresno peppers, right now. Will be bottled by next week (only takes two weeks or so)
It’s basically an old fashioned food preservation technique. No yeast added, it’s found naturally on any veg. You just add a salt, sometimes water.
Want it hotter? Just add a hanenero or two or three to the fermentation. Sweeter, add some fruit to the blender. Thinner, add some vinegar (the fermentation creates its own acid, btw). Potential is endless.
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In the harsh marine environment, something is always in need of repair. Margaritas fix everything.
Last edited by Minnewaska; 05-09-2019 at 07:23 AM.