Fermented Hot Sauce
You can make your own fermented hot sauce by blending fresh chilies and leaving them out at room temperature to ferment for a few days.
Ingredients
- 680 g chilies
- 5 cloves garlic
- 27 g salt
- 67 g brown sugar
- 125 ml distilled white vinegar
- 45 ml apple cider vinegar
- 0.50 g xanthan gum
Equipment
blender·jar·fine-mesh strainer·bottle
Method
Add the 680 g chilies (jalapeño, serrano, or habanero) and 5 cloves garlic to a blender .
Pulse until you get a roughly chopped consistency and then add the 27 g salt and 67 g brown sugar . Process on high speed until you get a coarse paste.
Transfer the paste to a jar . Place the lid on top, but do not tighten or screw it on so air can escape, and let it ferment at room temperature for 4 days . Once the paste smells fragrant with a bit of a fermented nose, it's done.
Place the chili paste in a blender , along with the 125 ml distilled white vinegar and 45 ml apple cider vinegar .
Blend on high speed until as smooth as possible, adding more distilled white vinegar if needed to thin. While the motor is running, blend in the 0.50 g xanthan gum .
Strain the mixture through a fine-mesh strainer into a bottle and discard the solids.
It's ready to use in whatever you'd like. Store loosely covered in the refrigerator for a very long time.
View Cooklang Source
>> title: Fermented Hot Sauce
>> description: You can make your own fermented hot sauce by blending fresh chilies and leaving them out at room temperature to ferment for a few days.
>> source: https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=5300e43d60cfb8b95202ef018574abce&camp=1789&creative=9325
>> tags: sauce
>> prep time: 10 minutes
>> cook time: 2-4 days
>> yield: 2 cups
Add the @chilies{680%g} (jalapeño, serrano, or habanero) and @garlic{5%cloves} to a #blender{}.
Pulse until you get a roughly chopped consistency and then add the @salt{27%g} and @brown sugar{67%g}. Process on high speed until you get a coarse paste.
Transfer the paste to a #jar{}. Place the lid on top, but do not tighten or screw it on so air can escape, and let it ferment at room temperature for ~{4%days}. Once the paste smells fragrant with a bit of a fermented nose, it's done.
Place the chili paste in a #blender{}, along with the @distilled white vinegar{125%ml} and @apple cider vinegar{45%ml}.
Blend on high speed until as smooth as possible, adding more distilled white vinegar if needed to thin. While the motor is running, blend in the @xanthan gum{0.5%g}.
Strain the mixture through a #fine-mesh strainer{} into a #bottle{} and discard the solids.
It's ready to use in whatever you'd like. Store loosely covered in the refrigerator for a very long time.