Oddbean new post about login | logout Small-batch sriracha sauce with homegrown jalapeños & green peppers in the works! https://image.nostr.build/c1149959e6bdec20e45e056c08316247b7ebd5b51e328dbad17c70f156421ee5.jpg
Nice! I've got 6 jalapeno plants in this year. I'm hoping to have enough to pickle some slices & also do a batch of sriracha. I've got a feeling that I won't get too many fruit this year. I over winter my chillies, so I get my best harvests in years 2 & 3.
Even one plant produces quite a lot of peppers! 6 will do you plenty! Flavor wise, what kind of pickle concoction do you saturate your peppers in?
I'm in the subtropics so in summer our days don't get that much longer. I've a feeling that's why I don't get a lot of fruit that first year. The positive side is that i don't get frosts, so they just go dormant in winter. I usually just use white vingar, salt & a few cloves if garlic to pickle them. The pickled jalepeno slices I've bought in the last fews years have a strange chemical taste to them. It's probably just some preservative but I really don't like it. Mexican food without jalapeño slices, just doesn't cut it.
