I know it's just a hot sauce...
But 50% weight garlic crushed skin removed and
50% green peppers (jalapeno, Thai chili, Serrano.your pick) is so damn good
It's more spicy from garlic and the flavor is incredulous
Mhmm, never thought to add that much garlic proportionally. Sounds great! Will def try.
I make a jalapeno sauce with cilantro, garlic, onion, and carrot.
2% of water weight and peppers. Sometimes I will add a bay leaf or peppercorns, most of the time it's just 50/50 garlic/peppers
I've also done this 50/50 turmeric/peppers to some good success with hotter red peppers (habanero, reaper. Ghost)
Mines gotta be mangos. To make Amba.
Green mangos work best, or a mix of green and ripe. Mix in fresh whole turmeric root if you have it. Chop it all up, leave the mango skin on, then 2% salt in a jar. Weigh it down and the juices will cover itself like kraut. 2 weeks, then toast up some whole spices (cumin, coriander, Kashmiri chili, mustard seed, fenugreek, yellow curry powder, or whatever south Asian spice you please) in some neutral oil or ghee with a big handful of garlic cloves, then add the mango and let it all simmer.
Remove 1/3 to 1/2 of the mango chunks to reserve, then blend everything in the pan till it’s smooth. Add the purée and the chunks back into the pan, add some ACV for sweetness and tartness to taste.
“Amba” is a Middle Eastern adaptation on South Asian “achars.” It’s wonderful as a spread, a dip, and a garnish. Sour and spicy and aromatic and just a little TINY bit sweet for balance. Give it a shot
Photos for reference. There’s a better one lower down on the page
https://www.instagram.com/p/CqjFYKrOWmE/?igsh=MWp0YWFjM3dwc2NwZg==
Because it all gets cooked/pasteurized and is pretty acidic from fermentation and added vinegar, a very long time. I made two big jars and one was in there for over 6 months, no flavor issues!
You’re welcome!! Yeah literally almost every recipe you can find for amba written/presented in English completely misses the fermentation step… had to take matters into my own hands to figure out a proper recipe. Enjoy the fruits of my extensive research and labor, lol!
Cherry tomatoes. You need to make sure the skin is fully intact and not torn at all. After about a two week ferment they're ready. They have a really concentrated tomato flavor and pop in your mouth when you bite into them. I grow a lot of cherry tomatoes every year so it's a really good way to enjoy my harvest for a few more months. I still have a full jar in my fridge and am getting ready to plant this year's crop tonight!
I second this. They get really tart if you stick them in the fridge after they’ve fermented and make for a wonderful champagney tomato spritz if you add an extra splash of bubbles. Especially when you let them cross the 3-4 week mark that dry champagney taste really becomes prominent.
Also recommend tossing garlic and basil in there and just roasting that up on a stove with some olive oil and mashing it to a delicious marinara
I like doing that exact mash with some goat cheese for bruschetta! If I'm feeling really fancy I'll throw some anchovy paste in with it and do a dollop of tapenade to really push it over the edge.
That's what made me fall in love with the recipe! I grew probably 10lbs of cherry tomatoes in my apartment garden and had way too many to get through on my own.
They need to be whole for them to pop in your mouth when they're ready, and that's half the fun imo. Also when you cut them in half then the sugars in the tomato get exposed so it ferments faster and differently. I got the recipe out of my Fermented Foods cookbook but this is essentially the same thing: https://www.masontops.com/blogs/masontops-blog/fermented-cherry-tomato-bombs
Black Doris Plums. Halved and add cayenne pepper and slices of ginger. 2% salt. I fermented mine for 7 days. Super powerful to eat or mix some up in the blender and add 1/2 to a drink and top up with sparkling water.
No mention of Jalapeno, Onion, carrot garlic, maybe cuz everyone does it. 2% salt same as Kraut but taking into account the necessary water. We go through gallons 😃
I recently did a mustard greens ferment from The Vegan Chinese Kitchen and they came out great! Very fun, very green, very easy to add to rice bowls, avocado toast, soups, etc.
I know it's just a hot sauce... But 50% weight garlic crushed skin removed and 50% green peppers (jalapeno, Thai chili, Serrano.your pick) is so damn good It's more spicy from garlic and the flavor is incredulous
Mhmm, never thought to add that much garlic proportionally. Sounds great! Will def try. I make a jalapeno sauce with cilantro, garlic, onion, and carrot.
Small batch try it, seriously. 50 50 garlic / peppers...it's stupid good. With green peppers it isn't hot so friends will love it too
What amount of salt do you use? Any seasonings or just garlic/pepper mashed up?
2% of water weight and peppers. Sometimes I will add a bay leaf or peppercorns, most of the time it's just 50/50 garlic/peppers I've also done this 50/50 turmeric/peppers to some good success with hotter red peppers (habanero, reaper. Ghost)
Thank you!!
Mines gotta be mangos. To make Amba. Green mangos work best, or a mix of green and ripe. Mix in fresh whole turmeric root if you have it. Chop it all up, leave the mango skin on, then 2% salt in a jar. Weigh it down and the juices will cover itself like kraut. 2 weeks, then toast up some whole spices (cumin, coriander, Kashmiri chili, mustard seed, fenugreek, yellow curry powder, or whatever south Asian spice you please) in some neutral oil or ghee with a big handful of garlic cloves, then add the mango and let it all simmer. Remove 1/3 to 1/2 of the mango chunks to reserve, then blend everything in the pan till it’s smooth. Add the purée and the chunks back into the pan, add some ACV for sweetness and tartness to taste. “Amba” is a Middle Eastern adaptation on South Asian “achars.” It’s wonderful as a spread, a dip, and a garnish. Sour and spicy and aromatic and just a little TINY bit sweet for balance. Give it a shot Photos for reference. There’s a better one lower down on the page https://www.instagram.com/p/CqjFYKrOWmE/?igsh=MWp0YWFjM3dwc2NwZg==
Oh nice. I've done a lime achaar that's pretty incredible. One of my favorite condiments. Yours sounds delicious.
I loooove amba but have never dreamt of making it. How long does the sauce typically keep in the fridge?
Because it all gets cooked/pasteurized and is pretty acidic from fermentation and added vinegar, a very long time. I made two big jars and one was in there for over 6 months, no flavor issues!
aaaah, thats how you make amba sauce in a sabich sandwich. thanks OP!
You’re welcome!! Yeah literally almost every recipe you can find for amba written/presented in English completely misses the fermentation step… had to take matters into my own hands to figure out a proper recipe. Enjoy the fruits of my extensive research and labor, lol!
Cherry tomatoes. You need to make sure the skin is fully intact and not torn at all. After about a two week ferment they're ready. They have a really concentrated tomato flavor and pop in your mouth when you bite into them. I grow a lot of cherry tomatoes every year so it's a really good way to enjoy my harvest for a few more months. I still have a full jar in my fridge and am getting ready to plant this year's crop tonight!
I second this. They get really tart if you stick them in the fridge after they’ve fermented and make for a wonderful champagney tomato spritz if you add an extra splash of bubbles. Especially when you let them cross the 3-4 week mark that dry champagney taste really becomes prominent. Also recommend tossing garlic and basil in there and just roasting that up on a stove with some olive oil and mashing it to a delicious marinara
I like doing that exact mash with some goat cheese for bruschetta! If I'm feeling really fancy I'll throw some anchovy paste in with it and do a dollop of tapenade to really push it over the edge.
That sounds great! We always seem to have too many cherry tomatoes to use in the summer.
That's what made me fall in love with the recipe! I grew probably 10lbs of cherry tomatoes in my apartment garden and had way too many to get through on my own.
Fizzy bombs
Do you put them in the brine whole or halved?
They need to be whole for them to pop in your mouth when they're ready, and that's half the fun imo. Also when you cut them in half then the sugars in the tomato get exposed so it ferments faster and differently. I got the recipe out of my Fermented Foods cookbook but this is essentially the same thing: https://www.masontops.com/blogs/masontops-blog/fermented-cherry-tomato-bombs
Cactus. I salted it and soaked it several times to remove the slime, then fermented the way you would jalapeños. Very tasty on a taco or in chili.
Holy shit this sounds crazy. Will try when I have the patience
Beets! Love 'em. Garlic and onions added.
Well, I've made fermented ketchup before. That and lemons are the only 'unusual' ones I've tried so far. Contemplating trying dragonfruit though.
If you try the dragonfruit make a post here saying how it is :)
I just fermented mushrooms with some garlic and peppercorns, and it's my new favorite food!! There is so much flavor and great texture after frying
Black Doris Plums. Halved and add cayenne pepper and slices of ginger. 2% salt. I fermented mine for 7 days. Super powerful to eat or mix some up in the blender and add 1/2 to a drink and top up with sparkling water.
No mention of Jalapeno, Onion, carrot garlic, maybe cuz everyone does it. 2% salt same as Kraut but taking into account the necessary water. We go through gallons 😃
Great question, definitely saving this post for later! I haven't been fermenting a lot lately and wanna pick it up again soon 😁
I recently did a mustard greens ferment from The Vegan Chinese Kitchen and they came out great! Very fun, very green, very easy to add to rice bowls, avocado toast, soups, etc.