Re: Fw: [CH] Chile fermentation?
Marc Winterburn (marcw@iinet.net.au)
Thu, 21 Nov 2002 10:43:35 +0800
These are the points that I would like to know about. I do have 3 or 4 years
and some new oak barrels. 50 gallon. So I'm keen to try and make some.
Nothing against Jims sauces in the slightest but I like to have a go. I am
also wanting to make dipping sauces as well. All this is in a couple of
months when the mangoes and chillies are ready.
What is this about the Avery Island Salt.
Marc in Austruckinfalia.
Hey Marc...if you have 3 or 4 years at your disposal, prior to even
TASTING your efforts, and if you can get some salt from Avery Island,
which is seemingly, unique in it's fermenting properties, then by all
means go for it! Good luck. But, that said, there are all sorts of much
better sauces, with less vinegar, than the one you mentioned. Try one of
Jim's hot sauces, for example: http://www.wildpepper.com Tell Jim, Doug
sent ya! :-)) Cheers, Doug in BC