Michigan Hot Cherry Sauce
This is my Hot Sauce Tribute to Pam's home state of Michigan. A state famous for it's Montmorency Cherries.
The name comes from a Detroit Folk Tale about a red gnome that shows up just before bad things happen. Le Nain Rouge means the red gnome. The creature was first encountered in 1701. Here is his story.
From Nain Rouge by Josef Bastian:
"The Nain Rouge is as old as the city itself, maybe older. Legend tells of a devilish creature whose appearance foreshadows terrible events within the city limits. The creature is said to have been attacked in 1701 by the first white settler of Detroit, Antoine de la Mothe Cadillac. Cadillac threw him out of the Fort Pontchartrain settlement, only to have the dwarf come back as a harbinger of doom. Ever since that time, Lutin has appeared in Detroit just before an impending disaster"
Back to my Lacto-Fermented Hot Sauce. I am not going to give the instructions just the ingredients. The Fermenting process preserves the colors of the fruit and vegetables. Use bright red ingredients!
2 pounds of Montmorency Cherries. Pitted. Substitute any tart Cherry
12 Red Fresno Peppers.
(Hobanero pepers can be added for heat)
4 Red Bell Peppers
1 small head of Garlic
1 Red Onion
4 limes juiced
1/4 cup of Michigan Maple Syrup.
Whey
Brine
Chop every thing and start your fermentation process. Once done push the mix through a food mill or strainer, bottle and age as you wish.
The finish product has a very complex flavor and a vibrant color!
