I ground carrots and Fresno chilies together. I seasoned the mash with 3% salt. I vacuum-sealed the mixture and let it ferment for 5 days. The bag inflated. Bubbles were observed. I cut the bag open. I tasted the mixture. It was lightly acidic, sweet, spicy, and seasoned. I dressed the mixture with some olive oil and put it in a mason jar in the refrigerator. It is now another go-to seasoning ingredient we utilize when adding brightness and heat to dishes from pasta, to marinades, to guacamole.
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