Techniques to make delicious, fermented, additive free chilli sauces at home.

10am – 4pm Sunday 14^th September

What you will learn:

• The history of the spread of chillis around the world
• How to make at least 5 different delicious chilli sauces including Sriracha, Koshu and Caribbean scotch bonnet sauce.
• How to avoid the additives in commercial chilli sauces
• How to grow your own chillis
• How to use dried, fresh and powdered chillis
• Chillis in cocktails
• Scoville Units and Super-hot chillis
• Capsaicin and how it impacts the body
• Home fermentation techniques for health and flavour
• Making Kimchi

We will also cook a variety of tacos for lunch learning some Mexican cooking techniques including making our own tacos.

Everything is included including wine at lunch and you will leave with several jars and bags of chilli sauces and kimchi.

Your host is Johnny (@cheltenhamfood) former owner of the Cheltenham Chilli Company.