This Week’s Recipe: Ball’s Fermented Jalapeño Hot Sauce

Inspiration: Strolling thru the market, I spied the Ball (of canning jar fame) Fermentation Kit, and thought I’d give it a go!

But being me –I swapped the jalapenos for serranos because I don’t care for the former’s flavor, which isn’t a big deal. 

However, rather than waiting until I’d all the ingredients in the house, namely celery hearts or the three-quarters of a pound of serranos called for in the instructions….I, for some insanity, decided to make up the weight with a bell pepper. (Why did past me think this was a good idea?)

Needless to say, the hot sauce did not turn out.

Helpful Hint: If you get this kit and try this recipe — I suggest you don’t try winging it on the first try (learn from my blunder). I’d also suggest chopping the onions into thin strips rather than dicing the rings into small pieces. Due to the fact the diced onions floated right to the top of the fermentation jar despite the spring trying to compress them.

Though perhaps, if I’d actually used all veggies called for, this would have been a problem…. 

Christie: Is there an experimental or culinarily challenged cook in Christie’s canon of works? I can’t recall. Though Miss Lemon strikes me as a person who just might fit the bill. Her keenness on creating the perfect filing system, may translate into finding the most efficient method of food preparation. Thereby leading to culinary experimentation which may or may not produce palatable outcomes!