Forays into fermentation here
This is hopefully going to be sweet pepper salsa, or so the recipe book says. About 1/3 of the weight of peppers is actually supposed to be jalapeño chilies. I have some hotter and some milder than this, so assembled a mix, red peppers and a red onion. It can be eaten as is, used a base for salsa with tomatoes added and I'm thinking will be a useful ingredient to have on hand for all sorts of things.
This is processed to mince, then grated garlic and salt is added, it is fermented for 14 days, then jarred up and stored in the fridge. There is a piece of food wrap on top of the contents in the jar to keep them under the brine.
There were a couple of spoonfuls of pulp left. It didn't seem worth starting another jar and I have 1/2 tin of coconut milk in the fridge to use us, so I'm thinking this could be the base of a curry.
Its all very satisfying as everything bar a couple of spoons of sea salt came from the greenhouse or the plot