I ground carrots and Fresno chilies together. I seasoned the mash with 3% salt. I vacuum sealed the mixture and let it ferment for 5 days. The bag inflated. Bubbles were observed. I cut the bag open. I tasted the mixture. It was lightly acidic, sweet, spicy and seasoned. I dressed the mixture with some olive oil and put it in a mason jar in the refrigerator. It is now another go to seasoning ingredient we utilize when adding brightness and heat to dishes from pasta, to marinades to guacamole.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
