Fermented Hot Sauce
by
Holly Dalton
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.
Bottles of this sauce make great gifts!
- Level
Basic
- Cooking
1w+
- Overral
1w+
- Ready
Red Chili
675gRice Wine Vinegar
300mlGinger
30gGarlic
150gSalt
36g
Equipment
Blender
Kitchen Scale
Red Chili
675gRice Wine Vinegar
300mlGinger
30gGarlic
150gSalt
36g
Equipment
Blender
Kitchen Scale
Fermented Hot Sauce
Holly Dalton
Peel 30g of ginger
Cut the ginger into medium chunks
Peel 150g of garlic cloves
Remove the tops of 675g of red chilies
Break each chili in half
Add the chilies, the garlic, and the ginger to a sterilized container with a lid
Add 36g salt and massage everything with your hands. Cover and leave at room temperature for 24h until the juices start to be released
Pour 300ml 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!