A Start of Something Spicy

As part of the Master Food Preserver class, we went to Hollywood for a class with Chef Ernest Miller of the Farmer’s Kitchen. He served us some fermented jalapeños in a queso dish. The peppers were spicy but did not have the lasting burn of a typical hot pepper. I decided to try to ferment some as well. I used the directions from the Well Preserved blog. It took about two weeks but now they are ready for salsa and other spicy dishes.