Fermented jalapenos with herbs
This year I have lots of jalapenos. Now I want to experiment a little bit. I want to make a hot green sauce with different herbs. A list of herbs I want to use: basil, salad burnet, parsley, cress, chives, borage, sorrel, chervil. Any ideas how to do this? Should I ferment the herbs in vacuum bags seperated from the chillis? Ferment the chillis with garlic etc. and then mash the herbs and stir all together? Any other suggestions? (symbolic image - picture is not from this year 😉)
![](https://supermeter.social/media/cache/resolve/entry_thumb/ee/9a/ee9a4991aa6a276ac70bd40a23182954ee9dc328e1482bd174a7d84c2318f337.jpg)
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