Pico de Gallo

2 June 2016

Sharp and mild. Yeah, I don’t know how either.

Ingredients
1 spanish onion, peeled and chopped
1 lb, or 8ish tomatoes, cored, chopped
1 head of garlic, peeled chopped
1/2-1 c cilantro leaves
brine: 2 C water + 2 TB salt

I’m using a 1.5 L (about 6 C) wide mouth mason jar with a water-lock in the lid.
1. prepare all the ingredients, toss together.
2. place ingredients in the mason jar, pack down as tightly as possible.
3. add brine to within 1/4″ of the top. Add water lock.

leave for 4 to 6 weeks to ferment. Vent the gas every few days. It smells delicious.

4. depending on your taste, you can blend it to make a homogeneous sauce, or if you like it chunky, serve as is.


Salsa Verde

2 June 2016

Fermented – Hot and Sour

Ingredients
1 spanish onion, peeled and chopped
1 lb, or 20is tomatillos, husked, washed, cored, chopped
dozen jalapenos, seeded, cored, chopped
1/2 head of garlic, peeled chopped
1/2-1 c cilantro leaves
brine: 2 C water + 2 TB salt

I’m using a 1.5 L (about 6 C) wide mouth mason jar with a water-lock in the lid.
1. prepare all the ingredients, toss together.
2. place ingredients in the mason jar, pack down as tightly as possible.
3. add brine to within 1/4″ of the top. Add water lock.

leave for 4 to 6 weeks to ferment. Vent the gas every few days. It smells delicious.

4. depending on your taste, you can blend it to make a homogenous sauce, or if you like it chunky, serve as is.

NOTE: there wasn’t much heat left by the time this was done. I’m not sure if the fermenting process mellows the peppers or if they weren’t particularly hot jalapenos, or maybe I didn’t use enough. ┬áThe other thing, is that this is the first time I’ve used tomatillos where they didn’t break down into a thick mush. Putting this in the blender never yielded a homogeneous paste. Call this the rough draft.


Aji Amarillo Hot Sauce

3 May 2016

I wrote this down and can’t find it. Alas, I’m going from memory – it was over a month ago. YMMV.

20 aji amarillo (I used frozen), seeded, stemmed, chopped
2 sweet orange peppers
10 aji mirasol (i.e. dried aji amarillo)
4 onions, chopped
1 head of garlic, peeled, chopped
2 TB coriander seeds
2 TB achiote/annatto seeds
brine (1 TB salt to 1 C water)

1. Seed and stem the aji mirasol (their flavour is key), soak in 1 C. warm water.
2. Dissolve 1 TB salt into the mirasol water.
3. Place all the chopped ingredients into clean containers (I used a 2 L mason jar).
4. Pour the mirasol/brine over the ingredient. Top up the container with brine, leaving about 1/4″ head space. I used a water lock, as with homemade wine and beer.
5. Leave it for four to six weeks. I vented it every day, and it smelled delicious. Make sure that the ingredients stay below the brine. I used larger pieces of chile at the top to keep everything trapped below.
6. Place contents in a blender and have at you.

I find that the flavour is fantastic, the heat is nice but short-lived. I’m going to try this again with habaneros and see where that gets us.


Kim Chi

26 October 2015

1 head napa cabbage
1/2 – 1 C sea salt

1 bunch green onions, sliced
1-2 carrots, peeled and sliced
1 1/2 c korean red pepper
1 white onion, minced
1 bulb garlic, minced
1 knob ginger, peeled & minced
1 asianapple, cored & minced

1. separate the leaves from the core, rinse and compost anything looking brownish or wilty. Sprinkle each individual leaf generously with salt. Let sit 3 hours at least, or overnight for better results.
2. rinse the leaves of salt, pat dry. Chop into appropriate size (I cut mine fairly thin). Squeeze out more water, put in a large bowl.
3. add the rest and mix thoroughly (use gloves – those peppersare hot!)
4. place into jars, or containers, leaving the lids loose to vent gas formed during fermentation. Leave overnight at room temperature. Refrigerate the next day.

Enjoy at your leisure.


Green curry paste

26 October 2015

nam phrik kaeng khiao wan

1 1/2 TB coriander seeds, toasted
2 tsp cumin, toasted
1 tsp white peppercorns
2 tsp salt
2 TB galangal, finely chopped
2 TB thinly sliced lemongrass
2 tsp finely chopped kaffir lime rind
10 fresh Thai long chilies, seeded, roughly chopped
15 fresh bird’s eye chilies
2 TB finely chopped cilantro roots (or stems)
10 cloves garlic
1/2 C sliced shallots

add them in order to a mortar and pestle to a fine paste/powder before adding the next ingredient.

The mortar and pestle gets a better result, but is quite time-consuming. Also, the fresh version of this curry paste is very aromatic, and is significantly more flavourful compared to store-bought green curry.


Red curry paste

26 October 2015

nam phrik kaeng

1 1/2 TB coriander seeds, toasted
2 tsp cumin, toasted
1 tsp white peppercorns
7 dried Thai long chiles, seeded, soake in hot water, drained
10 dried bird’s eye chiles, ditto
2 tsp salt
2 TB galangal, finely chopped
2 TB thinly sliced lemongrass
2 tsp finely chopped kaffir lime rind
2 TB finely chopped cilantro roots (or stems)
10 cloves garlic
1/2 C sliced shallots

add them in order to a mortar and pestle to a fine paste/powder before adding the next ingredient.

although the mortar and pestle are a lot of work, it does bring out the flavours in a way that you just can’t get with spice grinders, blenders, food processors, but it is time-consuming.


Apple Butter

11 May 2015

rich amber sweetness.

With an abundance of inexpensive apples from the end of the storage season, this is much less expensive than buying apple butter at outrageous prices. I don’t recommend doing this on an unseasonably hot evening as I did. The oven’s on for a long time.

Ingredients

(these are relative ratios – I used 6lbs of empire and macintosh apples for this, and adjusted the rest)

1 pound assorted apples, peeled and chopped
1/2 cup apple cider
1/8 cup maple syrup
pinch Kosher salt
1/2 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of ground allspice

1. combine apples, cider, syrup and a pinch of salt (1/8 tsp) in a dutch oven or other pot you can put in the oven. You’ll need to. Heat over medium heat until it comes to a simmer, and leave the apples to soften. Takes about 20 minutes.

2. remove from heat. add lemon juice, cinnamon, vanilla, and allspice. Puree the mess with an immersion blender, or a regular blender in batches. You’ll want this to be very smooth.

3. place in a 250F oven, uncovered, and bake for 2 1/2 to 3 1/2 hours, stirring every 30 minutes. The apple goo will thicken an darken to a rich caramel brown.

4. remove from oven, let cool, and store in refrigerator. It won’t keep for too long, so share, and feast as is your inkling.