|In this photo: Leeks, lettuces, radishes, ready-to-harvest garlic and teeny baby pepper plants (below the trellis)|
Towards the end of 2011--just a couple of months before we found out we were expecting Kamal--Adam and I went on a three-week road trip, in which we visited lots of good people, toured ten national parks, and cooked in a wide range of settings, from the well-equipped kitchens of our friends to campstoves set on bear lockers. On our very first day, driving up the coast on twisty Route 1, Adam suddenly gasped, then cried out, "Oh, God! I'm so sorry! I'm so sorry!"
Of course I thought something terrible had happened--that we were about to veer off a cliff, for example, or crash into a giant redwood. "What?" I squeaked. "What, what is it?"
"I forgot to pack the Sriracha!" wailed Adam. "What are you going to do for breakfast?"
We debated getting some store-bought, but it really isn't anywhere near as good--I haven't actually touched the stuff since Adam started making his own. In the end, we called our housesitter and had some overnighted to us. It was totally worth it.
|Sometimes Adam will draw me a Sriracha happy face.|
Here's the link to the fermented Sriracha recipe Adam uses, as well as, in his own words, the adjustments he makes to it. (He's made the fresh version as well, but we've agreed--as does the author of the linked recipe--that we like the fermented better.)
Folks, here's my terrific Adam:
I started making this a couple of years ago to find a way to use up all our hot pepper. Now, it is the reason we grow so many hot peppers. I use a mix of peppers (typically 6-10 varieties), mostly hot, but will throw in a few sweet to provide balance.
I use the fermented version on Andrea Nguyen's blog found here.
I add approximately 1 1/2 teaspoons of fish sauce to it also.
Last year I ran the finished sauce through a food mill as it was super seedy (I used a lot of thai and cayenne peppers last year).
|Salt and pepper are important, but this Sriracha has my heart.|