food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I don't have any. I live in a commune with an Ecuadorian chef who makes hot sauces for us, so I'm no longer subjected to all the weird supermarket shit. Move in with a Zapatista I guess.
Yes!
god damn i'm jealous. i have a handful of supermarket ones, but mostly it's stuff I've had to import from latin america or asia. hot sauce availability in canada is mid.
If you have the time/space and fresh chilies available to you, lacto fermenting chilies with some spices and garlic, then blending them makes for amazing hot sauces that you can tailor to your tastes. It's remarkably easy and safe to do.
I did this with habaneros, onion, and garlic and it turned out amazing. Only thing I would change would be stopping the fermentation at like 7-10 days instead of letting it go for two and a half weeks. Too fermented for me, but my friends love it.