Fermented Hot Sauce
Write a review
- 1 pound (454 grams) organic red chile peppers, any variety
- Unrefined fine sea salt
- Distilled water
- Champagne vinegar
- Wearing food-safe gloves, wash peppers, and cut off stem ends, leaving seeds, if desired. Chop peppers, or slice into rings. Weigh peppers, and set aside. Weigh 2% of that amount of salt (about 8 grams or 2 teaspoons). Set aside. To a sterilized 64-ounce glass jar, add peppers. Add just enough distilled water to cover by 1 inch (about 3 cups). Add measured salt. Using a wooden spoon, stir well to combine.
- In a heavy-duty resealable plastic bag, add 2 cups distilled water and 1 tablespoon unrefined fine sea salt. Seal and place on top of pepper mixture. Make sure bag completely submerges the peppers, and that no air is trapped between the bag and the peppers. Place a label on the jar, and write the date on it. Cover the container with a piece of cheesecloth, and secure with a rubber band.
- Store in dark place between 68° and 75°. Check mixture daily, spooning off any foam or white mold that collects on the top of liquid. Clean outside of bag of brine, and return to jar. After a few days, the fermentation process will begin, and bubbles will appear in the liquid. When mixture no longer bubbles, it is ready, from 2 to 6 weeks.
- Remove bag from jar. Using a slotted spoon, carefully transfer peppers to the container of a blender. Set aside brine. Cover and blend peppers until smooth, about 3 minutes. If mixture is too dry, add 2 to 4 tablespoons brine to blender, and blend until smooth. Discard remaining brine.
- Strain purée through a fine-mesh sieve lined with a piece of cheesecloth over a medium bowl. Using a wooden spoon or wearing food-safe gloves, squeeze out all liquid; set aside. Discard solids.
- In a liquid measuring cup, measure strained liquid, and add half that amount of vinegar, stirring to combine.
- Transfer to a clean glass container with a tight seal; cover and refrigerate. Fermented hot sauce will keep refrigerated for up to 3 months. Shake well before use.
Louisiana Cookin http://www.louisianacookin.com/