Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fermented hot sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Fermented hot sauce will keep for many months in the refrigerator, or even longer. If you're concerned, add more vinegar to lower the ph. You can use bell peppers to temper the hot chilis if you want a milder version. Just stick with the same color palette so your fermented hot sauce stays colorful and vibrant.
Fermented Hot Sauce is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Fermented Hot Sauce is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have fermented hot sauce using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Fermented Hot Sauce:
- Prepare 20 small orange peppers
- Get 2 large red scotch bonnet chillis
- Prepare 1 thumb ginger
- Make ready 4 cloves garlic
- Prepare 1 L water
- Get 45 g salt
- Take Seasoning Step
- Get 30 ml olive oil
- Get 10 g sugar
- Get 40 ml vinager
Fermented hot sauce is actually fermented hot peppers first made into a mash and then aged for a length of time in a brine solution of salt and water. This is the process that creates the rich and deep umami flavor in a hot sauce and is applied to other food products as well. When it comes to condiments, hot sauce makes the perfect final touch to burgers, burritos, eggs, and even ice cream if you're a big fan of spice. Fermented foods have gained popularity, and though most people think of kimchi or sauerkraut when they think of fermentation, you can also ferment hot sauce to achieve new depths of flavor.
Instructions to make Fermented Hot Sauce:
- Deseed the peppers and chilli's and add to a mason jar along with peeled and chopped garlic and ginger
- Dissolve the salt in the water and pour the brine on top of the veg. Add more brine if it does not cover the veg. Add a clear jar inside the mason jar to hold the veg underwater.
- Leave the mason jar lid mostly closed and leave for 9-21 days (up to you - longer means for more flavour changes.
- Strain the contents of the jar, keeping the brine to one side.
- Blend the veg into a paste, adding enough brine to make the sauce runny. You may want to add the chilli pieces one at a time to get the right level of heat.
- Taste. Add some of the oil, blend and taste again. Repeat with the vinegar, and again with the sugar. Keep tasting. Add enough oil to help emulsify the liquid, vinegar for sharpness and sugar for sweetness.
- Bottle and keep in the fridge.
When it comes to condiments, hot sauce makes the perfect final touch to burgers, burritos, eggs, and even ice cream if you're a big fan of spice. Fermented foods have gained popularity, and though most people think of kimchi or sauerkraut when they think of fermentation, you can also ferment hot sauce to achieve new depths of flavor. Making fermented hot sauce is a unique method for preserving fresh peppers and other produce. Fermenting peppers is also a method for creating a hot sauce without vinegar. With a proper pH, the sauces can keep in the refrigerator for many months, and we believe the sauces improve in flavor over time.
So that is going to wrap it up with this special food fermented hot sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
