I bought a pretty good sized package of dried tabascos while on vacation in Costa Rica, thinking it would be perfect to make some hot sauce and give as a gift to someone who was helping us out while we were gone. Now I'm looking at recipes and realizing these sauces are usually fermented, and I'm not sure I know what I'm doing enough to be able to do that.
Is there any non-fermented method that's worthwhile.. or should I attempt fermenting? My original end goal was to make a hot sauce that would be refrigerator stable for at least a few months. I'm very unknowledgeable in general when it comes to sterilization/proper canning, bottling, etc, so I was thinking maybe if I stayed away from ingredients like garlic I could maybe just be safe storing in a mason jar or old hot sauce bottle in the fridge.
Submitted June 12, 2017 at 11:40PM by cgibsong002 http://ift.tt/2rnV7mf AskCulinary
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