cherry wood pellet smoked / lump charcoal roasted red and green jalapeños fermented with red cherries, red bell pepper, cucumber, sweet onion, garlic, and kiwi

  • 14 oz chopped, stemmed, roasted/smoked 30-60m, fresh jalapeño peppers
  • 5 oz chopped, stemmed, fresh red bell pepper
  • 6 oz sliced, peeled, sweet yellow onion
  • 13 oz halved, stemmed and pitted, fresh red cherries
  • 3 cloves smashed, peeled, fresh garlic
  • 3 large sliced, peeled, frozen fresh kiwi fruit
  • 1/2 large sliced, fresh cucumber

  • brine solution: 1 tsp kosher salt dissolved per 3/2 cup filtered water; above uses 2-3 cups

  1. put the stuff in a jar,
  2. cover with brine solution,
  3. add fermenting weight and lid/cover,
  4. store and burp as necessary (2 weeks?),
  5. after fermenting separate solids from liquid,
  6. blend solids and add liquid (and amendments) to taste/texture,
  7. bottle and refrigerate