Fermenting.

[coronabarb]

charley, pickled garlic turns colors. Too late for me to look up the 'why' right now. Maybe tomorrow.

[Worth1]

The Manzano peppers are ready to process into salsa/sauce.
They have the cloudy water and the white sediment on the bottom.
They have just the right pleasant musky taste and smell.
They now have an acidic taste not salty.
I cant make my mind up what I want to put in the sauce with them.
I think it will be lime juice a pinch of citric acid and some sugar.

Worth

[Salsacharley]

Yesterday I got some Yellow Bird Habanero Condiment and it has tangerine juice in it. That really brings a unique flavor.

Originally Posted by Worth1

The Manzano peppers are ready to process into salsa/sauce.
They have the cloudy water and the white sediment on the bottom.
They have just the right pleasant musky taste and smell.
They now have an acidic taste not salty.
I cant make my mind up what I want to put in the sauce with them.
I think it will be lime juice a pinch of citric acid and some sugar.

Worth

[Worth1]

Originally Posted by Salsacharley

Yesterday I got some Yellow Bird Habanero Condiment and it has tangerine juice in it. That really brings a unique flavor.

I just remembered I had a big 1/2 gallon of fermented salted limes on the counter.
Been there for months.
Had a white yeast mold growing on top but no big deal.
They taste great.
Worth

[Gerardo]

I've got seeds for Red, Yellow and ORange Manzano on the way.

Are there any differences between them?

I'll probably gift a lot of the plants, just hoping for some info on them.

[Worth1]

Originally Posted by Gerardo

I've got seeds for Red, Yellow and ORange Manzano on the way.

Are there any differences between them?

I'll probably gift a lot of the plants, just hoping for some info on them.

Other than color I dont think so.
They like the mountainous regions to grow in and I have found them hard to sprout.
They will NOT cross with any other chili I know of out of the Capsicum pubescens family.
I have just about decided that they should be in their own group outside of the chili family all together.
There is about as much relation between them as there is an apple and a rose.
Or a peach and an almond.

Worth

[Worth1]

Here it is a little over one quart of manzano pepper sauce fresh out of the blender.
The bubbles will go away soon.

With a bit of sugar citric acid xanthan gum and one whole fermented lime.
The taste is extraordinary.
Worth
IMG_20170204_49303.jpg

[Worth1]

Passed the taco test.
Huevos tacos con salami y manzano limon salsa.

Worth

[Worth1]

Taste review.
It has a very clean refreshing summer taste.

Not muddied down by any stretch with spices.
It would be excellent on a cold boiled shrimp corn tortilla taco with all the fixings.
Or an oyster Po Boy.
Not overpoweringly hot either.
Very fruity tropical tasting.
Best paired with a Mojito for drinks.
A + on this one for sure and not just because I made it either.
Worth

[Gerardo]

Nicely done. Smells heavenly

[Worth1]

Just stay away from fermented walrus flipper soup and you will be fine.
Though I have been known to eat sun dried squid in hot pepper sesame oil.
Worth

[Jimbotomateo]

Originally Posted by Worth1

Just stay away from fermented walrus flipper soup and you will be fine.
Though I have been known to eat sun dried squid in hot pepper sesame oil.
Worth

My wife came in so I said what about fermenting something? No way!. So I had to explain that was my reaction when this thread started..

[Worth1]

Pickles are fermented before vinegar is added.
Does she eat sauerkraut?

Worth

[Jimbotomateo]

Originally Posted by Worth1

Pickles are fermented before vinegar is added.
Does she eat sauerkraut?

Worth

Confession. I've never tried sauerkraut.. She's tried it and says it must be an acquired taste. Tried brots in Wisconsin. Maybe I could put some on a dog and try it..

[Shrinkrap]

"No tomatoes at all this year."

Worth! Did I miss something? Why?

Sheesh....I stay away for a few months..