It's not exactly pepper season. But it's so bloody cold that we need something very hot. Enter the world market, and cayenne and Thai chiles. Chillies. Chilis.
The plan is to make shatta, a hot sauce from the Eastern Mediterranean. There is a recipe for it in Sami Tamimi's beautiful cookbook Falastin (a.k.a Palestine - there is no p-sound in Arabic), where the chopped peppers are fermented conservatively in the fridge. I'm throwing caution to the whipping, doom-laden winds and will ferment at room temperature, since very little happens in the cold.
Stay tuned.
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ReplyDeleteGlad to hear your injury is on the mend and the great advice. Despite the fact that I'm in the field and an athlete, I will never understand that even the best physios still get it wrong. Let it heal and find something so you don't go nuts while resting would be better advice.