Une recette de sauce piquante fermentée

À comparer avec celle-là → Harvest and Ferment Your Own Simple Hot Sauce | Make:

Note : c'est une recette obtenue auprès de Saraheve. Elle l'a réalisée de nombreuses fois. Maintenant, c'est à moi de tester ça

Ingrédients

• 14 tomates moyennes pelées et coupées
• 1 gros oignon rouge
• 6 gousses d'ail écrasées
• 1 gros poivron vert coupé en dés
• 1 gros poivron rouge coupé en dés
• 2 cuillère à thé de sel
• 5 piments Jalapeño coupés et égrainés
• ⅓ de tasse de pâte de tomate
• ½ tasse de vinaigre blanc
• 3 cuillères à table de sucre brun
• 1 cuillère à table de cumin moulu

Instructions

1. Combiner tous les ingrédients dans un grand chaudron.
2. Porter à ébullition et réduire le feu à medium.
3. Cuire à découvert entre 45 et 50 minutes.
4. Brasser occasionnellement jusqu'à ce que ça épaississe.
5. Remplir les contenants stérilisés jusqu'à 1 centimètre du bord.
6. Bouillir les contenants une dizaine de minutes.

C'est malin, j'ai faim maintenant !

Comment faire une conserve de piments forts étapes par étapes.

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 1 teaspoon jalapeno powder (substitute with smoked paprika)
• 2 tablespoons sugar
• 2 1/4 cups grated sharp cheddar cheese
• 12 ounces beer (dark ale or porter/stout. No lager) (1 bottle)
• 1/4 cup melted butter

1. Preheat oven to 350 degrees Fahrenheit
2. Mix all ingredients except butter and 1/4 cup of cheese in a big bowl
3. Mix well. Grease 9x5 bread pan and place dough in the pan
4. Cover top with melted butter and remaining cheese
5. Bake for 50 minutes to an hour and enjoy.

I will be adding fresh diced jalapenos to the next batch for some extra flavor and texture.

Edit : c'est vraiment très bon. Malheureusement, c'est aussi addictif.

J'ai déjà gouté quelque chose de similaire. Mais ce n'était pas fait maison. Il va falloir que je teste ça.

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, Softened
• 1 lb. Thin(regular) Bacon, Sliced Into Thirds

Instructions

1. If you have them, slip on some latex gloves for the pepper prep...
2. Cut jalapenos in half, length-wise.
3. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).
4. Smear softened cream cheese into each jalapeno half.
5. Wrap jalapeno with bacon pieces (⅓ slice).
6. Secure by sticking toothpick through the middle.
7. Bake on a pan with a rack in a 375°F oven for 20-25 minutes.
8. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno.
9. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.
10. These are best when the jalapeno still has a bit of bite to it.
11. Serve immediately, or they’re also great at room temperature.

Miam, du piment, du bacon, du fromage. Il ne manque plus qu'une bière avec ça ;)

Ingredients

• 4 (6 ounce) chicken breasts, butterflied or pounded thin
• salt and pepper to taste
• 2 tablespoons roasted jalapenos (or fresh, or pickled), diced
• ¼ cup cream cheese
• ¼ cup monterey jack or cheddar cheese, shredded
• 8 slices bacon

Instructions

1. Lay the chicken flat, season the outside with salt and pepper, spread ¼ of the mixture of the jalapenos and the cheeses on the chicken breasts, roll them up and wrap each in 2 slices of bacon.
2. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160°F to 165°F), about 20-30 minutes, or bake in a preheated 400°F/200°C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Cette recette est en cours chez moi. Elle est en train de reposer dans mon frigo pour maturer. J'attends le résultat avec impatience :)

Edit : Après l'attente réglementaire, je l'ai testée et c'est vraiment super. À refaire !

Ingredients

• 2lbs jalapeno peppers
• 3 cups distilled white vinegar
• 2 teaspoons kosher salt

Instructions

1. Wearing gloves, seed and chop the chile peppers.
2. Simmer vinegar, salt and peppers in a large saucepan over medium heat for 10 minutes. BE CAREFUL NOT TO BREATHE THE FUMES.
3. Let cool and then process in a blender until smooth.
4. Store in a glass bottle and age for at least 3 months.
5. Strain sauce into small bottles for gifts or for home use.

Pour la taille de mon moule, j'ai fait une demi recette sauf pour la sauce et le fromage. Je trouvais que mon test précédent n'était pas assez parfumé.

Ingredients

• 1¾ cups whole milk
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons sugar
• 1 (¼-ounce) package instant dry yeast
• 4 cups unbleached all-purpose flour, plus more for kneading
• Vegetable oil or nonstick cooking spray, as needed
• 2 teaspoons kosher salt
• ¼ cup Sriracha
• 1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

1. In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.
2. In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.
3. After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
4. Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
5. Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
6. Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.