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@mhmb.alwdyhy: #صلاتك_قبل_مماتك #اتبعوا_الله_ورسوله #توبة #انشرها_لتعم_الفائده #الدال_على_الخير_كفاعله✍️💌

✍️ مــحــمــد 📝
✍️ مــحــمــد 📝
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Thursday 02 October 2025 20:00:05 GMT
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🔥FERMENTED GREEN HOT SAUCE🔥 Tangy, naturally fermented, and packed with bright, fresh flavor. This green hot sauce is one of those things you’ll want to put on everything! INGREDIENTS Quart batch (can be scaled up or down as needed) • 2 cups chopped tomatillos (husked & rinsed) • 1 cup jalapeños (sliced) • 1 cup onion (sliced) • 2–3 garlic cloves, smashed BRINE • 2 cups filtered water (475 g) • 2½ tsp non-iodized salt (12 g) Optional flavor boosters: • A handful of chopped cilantro • 1 tsp cumin or coriander INSTRUCTIONS 1️⃣ Prep: Quarter tomatillos, slice jalapeños (leave seeds for more heat), slice onion, and smash garlic. 2️⃣ Pack: Add veggies, plus optional spices, tightly into a clean quart jar. 3️⃣ Brine: Dissolve salt in filtered water. Pour over veggies until fully submerged. 4️⃣ Weight + lid: Place a fermentation weight on top. Use an airlock or a loose lid. 5️⃣ Ferment: Let sit at room temperature (65-72°F) for 7-14 days. Check daily to keep veggies submerged. 6️⃣ Blend: Once bubbly and tangy, strain the veggies, reserving the brine. Blend until smooth, then add brine back to reach your desired consistency. 7️⃣ Finish (optional): Stir in 2-4 Tbsp raw apple cider vinegar or lime juice for extra brightness. ✨ Store in the fridge. Flavor will continue to deepen over time! 🔥 HEAT TIP: For a spicier sauce, swap in serranos or add a habanero for extra kick! 🌶️ 🌮 Use it on tacos, grilled meats, eggs, marinades, or anywhere you want a bright, zesty hit! ************** #foodpreservation #fermentation #hotsauce
🔥FERMENTED GREEN HOT SAUCE🔥 Tangy, naturally fermented, and packed with bright, fresh flavor. This green hot sauce is one of those things you’ll want to put on everything! INGREDIENTS Quart batch (can be scaled up or down as needed) • 2 cups chopped tomatillos (husked & rinsed) • 1 cup jalapeños (sliced) • 1 cup onion (sliced) • 2–3 garlic cloves, smashed BRINE • 2 cups filtered water (475 g) • 2½ tsp non-iodized salt (12 g) Optional flavor boosters: • A handful of chopped cilantro • 1 tsp cumin or coriander INSTRUCTIONS 1️⃣ Prep: Quarter tomatillos, slice jalapeños (leave seeds for more heat), slice onion, and smash garlic. 2️⃣ Pack: Add veggies, plus optional spices, tightly into a clean quart jar. 3️⃣ Brine: Dissolve salt in filtered water. Pour over veggies until fully submerged. 4️⃣ Weight + lid: Place a fermentation weight on top. Use an airlock or a loose lid. 5️⃣ Ferment: Let sit at room temperature (65-72°F) for 7-14 days. Check daily to keep veggies submerged. 6️⃣ Blend: Once bubbly and tangy, strain the veggies, reserving the brine. Blend until smooth, then add brine back to reach your desired consistency. 7️⃣ Finish (optional): Stir in 2-4 Tbsp raw apple cider vinegar or lime juice for extra brightness. ✨ Store in the fridge. Flavor will continue to deepen over time! 🔥 HEAT TIP: For a spicier sauce, swap in serranos or add a habanero for extra kick! 🌶️ 🌮 Use it on tacos, grilled meats, eggs, marinades, or anywhere you want a bright, zesty hit! ************** #foodpreservation #fermentation #hotsauce

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