Not only do these fermented blueberry jalapeño slices add a deep purple pop of color to both sweet and savory dishes, but they also contribute a tangy and sweet lingering heat.
The ferment starts by slicing jalapeños quite thin. The slices are then combined with frozen blueberries, apple juice, apple cider vinegar and a salt brine and left to ferment at room temperature for one week. The flavor continues to develop even more when left in the refrigerator for a number of weeks.
Since the fermented jalapeño slices offer such a multi-dimensional spectrum of flavor, they are the perfect topping for a plate of seafood crudo. They cut through the richness of the scallops and are small enough to get a slice in each bite. The combination pairing of the lemon oil, blueberry flavor notes and fresh basil topping makes this dish a winner.
What’s Good to Know with Chef Olivia:
- Always leave the seeds intact when fermenting jalapeños, as the flavor will otherwise be bland and quite flavorless.
- Mince and use extra fermented blueberry jalapeño slices as a mignonette topping for a platter of oysters.
- Use the fermented blueberry jalapeño brine to craft next-level margaritas.
- Try thickening the fermented mixture with pectin to create a spicy blueberry jalapeño jam.
- Pair fermented blueberry slices with anything corn such as elote, cornbread or a topping for nachos.
Ingredients
For the Blueberry Lacto Jalapeño Slices:
Yield: 1 quart
- 1 cup frozen blueberries, defrosted
- 12 jalapeños, destemmed and thinly sliced
- 1/2 cup apple juice
- 1/4 cup raw apple cider vinegar
- 1 tablespoon sea salt
- Water, to cover
For the Fermented Blueberry Jalapeño Scallop Crudo and Assembly:
- 1 pound scallops, sliced
- flaky sea salt, to serve
- 1/4 cup good quality olive oil
- 2 tablespoons lemon oil
- 1 cup fermented blueberry jalapeño slices
- 1 small bunch basil
Directions
For the Blueberry Lacto Jalapeño Slices:
- Add defrosted blueberries along with any liquid, thinly sliced jalapeños, apple juice, apple cider vinegar and sea salt to a sterilized quart-sized jar.
- Add fermentation weight.
- Add water to 1-inch below the lower rim.
- Fasten jar with airlock and allow to ferment at room temperature for 7 days.
- Transfer to refrigerator for extended storage.
For the Fermented Blueberry Jalapeño Scallop Crudo and Assembly:
- Arrange sliced scallops and sliced radishes on a plate.
- Sprinkle on flaky sea salt.
- Top with olive oil, lemon oil, fermented blueberry jalapeño slices, and basil leaves.
More fermented recipes from Chef Olivia:
