Fermented Hot Sauce
This is a wonderful alternative to buying hot sauce, as it has no additives or sugar. You can make it in a fermentation crock or in any other recipient that has a lid. It is recommended to wear gloves when working with the chilies.
Peel <quantity>30<unit>g</unit></quantity> of ginger
Cut the ginger into medium chunks
Peel <quantity>150<unit>g</unit></quantity> of garlic cloves
Remove the tops of <quantity>675<unit>g</unit></quantity> of red chilies
Break each chili in half
Add the chilies, the garlic, and the ginger to a sterilized container with a lid
Add <quantity>36<unit>g</unit></quantity> salt and massage everything with your hands. Cover and leave at room temperature for 24h until the juices start to be released
Pour <quantity>300<unit>ml</unit></quantity> of rice wine vinegar into the container
Place parchment paper or a sanitized towel over the chilies and top with a weight. Cover and leave at room temperature for 7d to ferment
Add the entire chili and vinegar mix to a blender
Blend on high speed for at least 5 minutes until smooth. Pour the hot sauce into a sterilized glass container. The fermented hot sauce is ready
Enjoy it with fries, burgers, vegetables, or anything you want to add some delicious spiciness to!
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