Fermented jalapenos with herbs

This year I have lots of jalapenos. Now I want to experiment a little bit. I want to make a hot green sauce with different herbs. A list of herbs I want to use: basil, salad burnet, parsley, cress, chives, borage, sorrel, chervil. Any ideas how to do this? Should I ferment the herbs in vacuum bags seperated from the chillis? Ferment the chillis with garlic etc. and then mash the herbs and stir all together? Any other suggestions? (symbolic image - picture is not from this year 😉)

eddietrax,
@eddietrax@dmv.social avatar

I just made a green hot sauce from my Jalapeños and used garlic, lime juice, white distilled vinegar, cilantro, and red onion from the garden. I agree adding the fresh herbs at the end. But most importantly, don’t do like I did and remove the seeds. It ended up not hot at all. But it tastes amazing!

Sagethefolxhero,

Basil and chervil are both godly in hot sauce. Id ferment the jalepenos and then add everything else fresh when you blend it up

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