This year’s piri piri concoction is made with banana peppers and pepperoncinis.
- Char 15 medium-sized hot peppers.
- Blend with 1 head of garlic, the juice of 1 lemon, 1 cup white vinegar, salt to taste, 1 onion, and 3 tbs olive oil.
- Simmer for 1 hour in a medium sized pot with the lid on.
- Store in fridge or freezer.
Pickling up some cucumbers and beans from the garden.
Ginger carrot pickles. Made with the carrots from Mom and Dad’s garden.
Making some green tomato relish.
Prepping the herbs for the dehydrator in our pyjamas.
Wakey wakey. It’s time for sriracha.
Hot Lemon Drop pepper sauce!
Simmer 1 lbs of lemon drop peppers, 2 heads of garlic, 1tbs of salt, 1 cup of white vinegar and 1 cup of apple cider vinegar for 45 minutes. Add 4 tbs of honey and blend.
Process in a water bath canner for 15 minutes.
Our first go at fermented hot sauce using a Kraut Source.