Let's say you're "green" to the fermenting game! No trouble, Kirsten Shockey who wrote the new cookbook Fiery Ferments came by Tonia's Kitchen to talk about her Green Chili Base, which, she says, is an easy way to start fermenting, and make a "kickin" base that can be used in things like dips, or even chili itself. Kirsten told Tonia she starts with 8 anejo peppers, 8 jalapeno peppers and 8 green chilies. Blend them all together in a food processor until you get a small chop. Add an onion, 3-4 garlic cloves, cumin, coriander along with salt and blend it all together. Place in a airtight jar and let set on the counter for a little more than a week. You'll know its ready when you see the bright green peppers change to more of a olive color. Enjoy the heat...and the flavor!
