Hot salsa recipe if you’re interested....

Reads 611 • Replies 8 • Started Monday, June 3, 2013 2:38:31 PM CT

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Message TheRealBastard beers 145 º places 12 º 14:38 Mon 6/3/2013 about a 1/4 pound of habaneros 3-5 roasted/seared serranos 2-4 jalapenos 6-8 roasted/seared tomatoes 6-10 lemons or limes (squeezed to taste) 1/2 a stock of chopped cilantro 1/2 a white onion diced 2 mangos salt/pepper to taste Puree the serranos, mangos, lemon/lime juice, and jalapenos add the rest of ingredients chill and serve *Pair with an IPA to wreck your palate completely....
Message 502Che beers 999 º places 47 º 14:51 Mon 6/3/2013 Sounds tatsey
Message Brouwerij beers 959 º places 40 º 11:23 Tue 6/4/2013 Sounds good, seems like a good balance of heat and sweet. How much salsa does this make? I can already imagine the combined capsaicin-hop burn.
Message TheRealBastard beers 145 º places 12 º 11:48 Tue 6/4/2013 About 5-6 cups depending on size of fruit and veggies...

Message McWorta beers 1632 º places 156 º 12:21 Tue 6/4/2013 uhhh that sounds lovely -ring burn included(?)- Any specific IPA you would suggest? What about a Stout?
Message levifunk beers 12 º 12:35 Tue 6/4/2013 I had a ton of extra peppers last fall and made some lacto fermented hot sauce with it. Super easy. Make a brine (salt and water). Chop the peppers up and put them in a jar. Add the brine until the peppers are covered. Add whey from a greek yogurt container and let them ferment. The longer they ferment the better. When done, the peppers should be very soft. Pour out the brine and blend the peppers up.
Message TheRealBastard beers 145 º places 12 º 13:35 Tue 6/4/2013 Green Flash Palate Wrecker is perfect :)
Message TheRealBastard beers 145 º places 12 º 13:38 Tue 6/4/2013 Or Sculpin is a good one too

Message pinkie beers 470 º places 10 º 08:36 Wed 6/5/2013 I didn’t puree. Sculpin is awesome and I have been tasting a lot of pale ales whcih compliment many foods also.