She’s got mushrooms, some lightly caramelized onions, asparagus, Gruyère, and summer truffle. Forgot to get a cross section pic so take my word on the fillings. Garnished with some mache salad. Please don’t call the chive police on me, I swear they’re usually much better
This is my second round of homemade hot sauces, finally got around to making labels for them. They’re both vinegar based, I’m thinking about fermenting the next ones.
I’m really happy with both of them. The mango habanero is very fruity and tangy, with a substantial amount of heat. The green guy has a very well rounded flavor, lots of cilantro and garlic, tomatillo, and a nice kick from some fresh green chile de arbol I sourced.
I have no website, no real plan for selling online, just small batches for the locals/friends and family for now.
Cannellini beans with white mirepoix (onion, leek, fennel, celery, garlic), a little bit of tomato, smoked turkey necks, parm rind, chicken stock, some toasted black pepper, fennel seed and coriander seed, and a big sachet of rosemary and thyme.