FERMENTED GREEN CHILI BASE ENJOY DAN:

                   FERMENTED GREEN CHILI BASE by CHEF DAN:

Yields 2-1/2-cups

INGREDIENTS:

8 ancho peppers, steamed and seeded

8 green chilies, steamed and seeded

8 jalapenos, seamed and seeded

8 garlic cloves, roughly chopped

1 bunch of fresh dill

2 onions, roughly chopped

2 tablespoons whole coriander seeds, roasted and crushed

2 tablespoon whole cumin seeds, roasted and crushed

2-star anise

1 tablespoon salt

DIRECTIONS:

1.   Place all ingredients in a food processor and pulse until roughly chopped.

2.   Transfer to a Britt’s Pickle-ator jar.

3.   Pack them tightly and pressing out any air pockets as you go.

4.   Leave about 1-inch air space on top.

5.   Place weights on top.

6.   Screw the lid on tightly.

7.   Set the jar aside to ferment, in a closet for 14 days, or as long as 3 months.

8.   For the first week, check daily to make sure the weights are holding.

9.   Start tasting the ferment on day 10,

10  It is ready when it has an acidic vinegar- like quality.

11  Store in the refrigerate for I year.

Add a cup the fragmented green Chile base to your chili, soup, meats, beans to add more favor.

ENJOY DAN:                                                   EAT PLANTS AND ANIMALS!!