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 😉)
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!