Ah, fall is here and summer’s abundance of produce has faded away. This will prob’ly be the last week for hot peppers at my farmers market, so I’m planning one final small batch of fermented jalapenos. Given the volume and variety of fermented jalapeno products currently filling the Houseproud fridge to capacity, you might ask yourself, WHY, LORD, WHY? The Mister is asking that very question, lemme tell you. Continue reading
After spending the last two months making batch after batch of fermented jalapenos, I can confidently report the following: it’s easy, inexpensive and ridiculously fun. This post is the first in a series – other posts will follow with particulars. The purpose of this series is two-fold: it will record what I did this season with hot peppers, and it might convince you lovely peeps to start your own batches of fermented jalapenos before the season’s caput. Ready? Continue reading
Houseproud 