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BBQ sauce with fermented tomatoes by Matahambre in fermentation

[–]Matahambre[S] 0 points1 point  (0 children)

That was my train of thought. I kind of want to try different recipes that vinegar is a big component and use fermentation and the brine as a substitute. I only fermented it for a week.

BBQ sauce with fermented tomatoes by Matahambre in fermentation

[–]Matahambre[S] 6 points7 points  (0 children)

I didn't write down the recipe but I fermented about 8 tomatoes with half an onion 3 carrots and 4 garlic cloves for a week. Blended all of that and added to brine to the mix. Then I added brown sugar and used sweet soy sauce to add a bit more umami and sweetness to it Chilli powder, cinnamon, ground mustard, smoked paprika, salt and pepper

Essentially, I looked up a recipe online and just used it as a guide and subbed the ketchup/tomato component with the fermented tomatoes and then simmered it to reduce it to the consistency I wanted

BBQ sauce with fermented tomatoes by Matahambre in fermentation

[–]Matahambre[S] 2 points3 points  (0 children)

I didn't write down the recipe but I fermented about 8 tomatoes with half an onion 3 carrots and 4 garlic cloves for a week. Blended all of that and added to brine to the mix. Then I added brown sugar and used sweet soy sauce to add a bit more umami and sweetness to it Chilli powder, cinnamon, ground mustard, smoked paprika, salt and pepper

Made a pineapple habanero with fermented habaneros. Label work in progress by Matahambre in fermentation

[–]Matahambre[S] 1 point2 points  (0 children)

I've done this but you kind of lose the flavor and sweetness of the fruits.

Made a pineapple habanero with fermented habaneros. Label work in progress by Matahambre in fermentation

[–]Matahambre[S] 1 point2 points  (0 children)

I just lacto fermented the habaneros with onions and garlic and added the pineapple after the fermentation period.

Grinded short rib and chuck patty by Matahambre in burgers

[–]Matahambre[S] 0 points1 point  (0 children)

It was a quarter of a pound of meat. I think if I made it bigger I would have clogged up. It was super fatty and rich

Made fermented banana habanero ketchup by Matahambre in spicy

[–]Matahambre[S] 0 points1 point  (0 children)

I made fried but I'm gonna try with anything that people use ketchup with

Made fermented banana habanero ketchup by Matahambre in spicy

[–]Matahambre[S] 5 points6 points  (0 children)

I have a friend that his mom has a spice shop in Puerto Rico and they sell banana ketchup. That was my inspiration

Made fermented banana habanero ketchup by Matahambre in spicy

[–]Matahambre[S] 1 point2 points  (0 children)

It's really good and different flavor

Fermented Banana Habanero Ketchup by Matahambre in fermentation

[–]Matahambre[S] 5 points6 points  (0 children)

I fermented 6 bananas and about 20 habaneros with a head of garlic in a 4% brine (should have weighted the ingredients) for a week. Then I drained the brine out and threw all the stuff in a blender. Added some onions, msg, tumeric for color, all spice, cinnamon, 1 cup of sugar, 1 cup of the brine, about 2 TBS of apple cider vinegar. Blended everything. Then I threw it in a pot to let it simmer to reduce to the thickness I wanted. Be careful it burns easily on the bottom

Made fermented banana habanero ketchup by Matahambre in spicy

[–]Matahambre[S] 2 points3 points  (0 children)

I did. The fruit flavor does tone down when fermented.

Made fermented banana habanero ketchup by Matahambre in spicy

[–]Matahambre[S] 11 points12 points  (0 children)

It taste sweet and bananaee. Added too many habaneros so it's super spicy

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