ketobeejay on Nostr: It's great. I do a 2-week (or about 13 days) ferment on Sriracha peppers and then ...
It's great. I do a 2-week (or about 13 days) ferment on Sriracha peppers and then pulse them with fresh garlic to make my own chili garlic paste. I had to start doing it during the Huy Fong Foods pepper outage. Now I'll never go back!
Published at
2025-02-16 03:52:44Event JSON
{
"id": "4d344e566c41d0533e2eae5cdca188436fb5885e650ea2a5031f2ee94b0ce2bf",
"pubkey": "c3ae4ad8e06a91c200475d69ca90440d6d54de729d3d1e5afacfbdb6e54d46cb",
"created_at": 1739677964,
"kind": 1,
"tags": [
[
"p",
"ca86d55ab426d52de1732413d69b9b1b063a7980968b8b69635a89a562af1bec"
],
[
"e",
"4462b34ea59f2debe0d4ec0898e9ca715b460822bf998ebf54bea89c9e576527",
"ws://192.168.18.7:7777",
"root"
]
],
"content": "It's great. I do a 2-week (or about 13 days) ferment on Sriracha peppers and then pulse them with fresh garlic to make my own chili garlic paste. I had to start doing it during the Huy Fong Foods pepper outage. Now I'll never go back! ",
"sig": "6904d560a1bdeb084e2fc967b622a732f78cb1c0ad03843ab440cde69ab0aca10749ad6e8426fb500ee7de0a487fcc1e2fa01cbe87192786a2248aec6d554095"
}
