There comes a moment in every Hatch chile lover's life when they triumph over the line at the store, come home with two sacks of hard-won green chiles, and then realize that they're fading fast and they now have to figure out what to do with 60 pounds of spicy peppers. Most go into the freezer, but then they tend to migrate toward the back and they go forgotten until the next summer, when it's a race to finish them and get the next batch.
Well, no more. Let us teach you how to roast, peel, vacuum seal, can and make an absolutely amazing fermented hot sauce out of them. You'll leave with a full stomach, recipes, and plenty of food for later.
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The class, taught by Master Food Preservers Delilah Snell and Ernest Miller, by author and editor Gustavo Arellano, and by yours truly, is August 18 from 11 a.m. to 3:30 p.m. in Santa Ana. Cost is $95 and includes all supplies and plenty of things to take-home.
Register online at the Road Less Traveled's website.