It has been a week since I started making this Spring Ramp and Jalapeno Sriracha Sauce and in that time its original vibrant green has oxidized into a deep hunter green and the smell of garlic that would catch at my throat any time I opened the jar to stir it has mellowed into a rich and aromatic scent. Because I included the seeds from the jalapeno, this sauce is HOT but a week on the counter to let it ferment has allowed all the flavors to deepen and this is a really complex tasting little number, made with minimum effort on my part - always my favorite kind of recipe.
Should you wish to make it yourself, the recipe is here or you could give my original recipe, sans ramps, a try.
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