It’s all about the acidity. Mason jars are good to use as fermentation vessels as well. Also, as an added bonus, try using the leftover liquid as a brine. — Mike H. Hi, Everyone! You can add more or less of each as desired to your preference. Processing the hot sauce in a water bath stops the bacterial activity, making the hot sauce shelf-stable. If you decide to not cook it, store it in the refrigerator in sealed containers. We create an anaerobic (no oxygen) environment for the peppers so that good, beneficial bacteria can survive, and bad bacteria cannot survive. I am a happy affiliate. I added more and more and more liquid until the hot sauce got to the desired consistency, which for me is close to pureed, not quite liquid but still pourable. 3.5 or below is preferred for home preserving if you plan on processing the hot sauce in a water bath. I soaked chicken breast in it for a few days and it worked out great (story to come). They measure in at 10,000 to 23,000 Scoville Heat Units on the Scoville Scale. Then came the waiting game, which was the hardest part. See our page, “How to Ferment Peppers”, for more detailed instruction. It can be used as-is, though you will likely see some continued fermenting activity. Absolutely. Here is a link to some bottles I like (affiliate link, my friends! We create such an environment with salt and brine, which protect the peppers while the good bacteria do their work. It’s an affiliate link, my friends. All demo content is for sample purposes only, intended to represent a live site. Make the Brine. and put the solids in the blender with a bit of the liquid. Who knew making a fermented hot sauce could be so simple? Here are answers to some of the most common questions I get on other hot sauces. Bad bacteria, such as rotting molds, cannot survive in this oxygen-free environment. I have a LOT of different hot sauce recipes here on the site, all with different styles, ingredients, and types of chili peppers. Fermented hot sauce is bubbling up at restaurants. After two long, excruciating weeks, I poured the jar through a strainer (save the liquid!) Just be sure to use proper canning/jarring safety procedures. This will stop the fermentation process. For me, that’s a nice level of heat for an every day hot sauce. Here you'll find hundreds of spicy recipes of all levels, some with a little, some with a LOT, but everything is adjustable to your personal tastes. It is the acid produced by the fermentation process that does the preserving. Aside from jars and your ingredients, I like to use Masontops lids, which include pickling weights and a membrane allowing gases to escape without the need for burping. pH for this sauce measured at 3.7. You know how much I LOVE my hot sauce. one of Brad Leone’s videos on Bon Appetit, Hot Banana and Unsweetened Cocoa Powder Brownies. First, I put gloves on, because getting pepper residue on your hands (and eyes, or anything else you touch) is bad news. NOTE: You don’t have to cook the sauce if you don’t want to. Get yourself a ph meter from Thermoworks today, Swing Top Glass Bottles, 8.5 Ounce – Set of 4, Here is a link to where you can buy them on Amazon, Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick and Other Blazing Fermented Condiments, 1 pound chili peppers (stems removed – I’m using red serrano peppers), ½-1 cup white wine vinegar to your preference (use a good quality vinegar for better quality hot sauce). fermented, hot sauce, preserving, recipe, serrano, spicy, use a good quality vinegar for better quality hot sauce. As with so many of my recent kitchen projects, the inspiration for this hot sauce came from one of Brad Leone’s videos on Bon Appetit. Without yeast or another culture agent, there wasn’t much fermentation or bubbling action, but it’s important to open the jar and “burp” it once a day to release the pressure. I wasn’t familiar with manzanos, but I really liked them and decided to make them the base of the sauce. You may need to burp them to release gas buildup every now and then, though refrigeration will slow the activity. However, it will no longer be probiotic. Fermented hot sauces that are not cooked at the end with vinegar and/or citrus should be refrigerated. Jar Fillings: 1 pound chili peppers, sliced in half ( about 6 – 7 cups) see notes ( do not use frozen) 1 carrot, very thinly sliced (do not peel) 4 – 6 garlic cloves, cut in quarters 1 – 2 shallots, sliced … Let me know what you make with your pepper mash. It was great! Fermentation is one our oldest methods of food preservation. I’ll be sure to share! 2) Pack your jar. Reduce heat and simmer for 15 minutes. Reduce heat and simmer for 15 minutes. The salt is not actually the preservative. Ask away! I grew loads of peppers in my garden this year just so I could make this fermented hot sauce recipe. For this particular hot sauce, I wanted a fermented version, which adds another layer of complexity to the sauce. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. In fact, the hottest serrano pepper is about 3 times hotter than the hottest jalapeno pepper. Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce. Required fields are marked *. Buy Masontop Lids for Fermenting Chili Peppers (and More). I then sliced up four or five manzanos and one chilaca (they’re big) into quarters and scooped out the seeds and threw them away, then chopped up the peppers into decent-sized chunks. 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