I plan to have a boatload of jalapenos here soon and I have to decide if I'm going to lacto ferment a bunch or waterbath can with vinegar+salt+boiling.

  • the_river_cass [she/her]
    ·
    4 years ago

    or you could sunroast them. they'll never spoil and you can grind them up into flakes to add jalapeño flavor to whatever without the extra noise from vinegar or fermentation.

    • MarxGuns [comrade/them]
      ·
      4 years ago

      Hmm, true. We do have a bit of super spicy chilis that we did that to about 5 years go or so. They last so long and we can only add a little bit to make anything really spicy. Jalapenos are a little more mild than that so I guess that would be nice.