Fresno Chile–Carrot Hot Sauce

americastestkitchen.com

Brandy Hackbarth - Dining by Design, LLC

-Chef/Partner, Vittles - Heat 'n Eat Meals (www.Vittles.biz) -Chef/Owner, Dining by Design, LLC (www.ChefBrandy.com)

subheading: GATHER YOUR INGREDIENTS:

1 quart water

3 tablespoons plus 4 teaspoons kosher salt, divided

3½ ounces Fresno chiles (about 6 chiles), stemmed and sliced thin

3½ ounces carrots (about 2 carrots), sliced thin

4 garlic cloves, sliced thin

3 tablespoons distilled white vinegar

5 teaspoons sugar

¾ teaspoon xanthan gum

subheading: KEY EQUIPMENT:

Fine Mesh Strainer

subheading: BEFORE YOU BEGIN:

If you can’t find Fresno chiles, you can substitute an equal weight of red jalapeños or red cherry peppers. Xanthan gum is a polysaccharide produced by fermentation of simple sugars. It is a common food additive used to thicken liquids and stabilize emulsions, effective when added in amounts as little as 0.3 percent by weight of the liquid to be thickened. Here we use xanthan to thicken the sauce, give it shine and viscosity, and keep the mixture from separating over a long period of time so you don’t have to shake it every time you use it. You can purchase it in bulk by clicking here. The bag of brine in step 1 acts as a weight, keeping the vegetables submerged so that they ferment properly. You could just use water, but this way if the bag breaks, it’s just additional brine flowing into the container. We found that a 7-day fermentation produced our favorite hot sauce. If you can’t find Fresno chiles, you can substitute an equal weight of red jalapeños or red cherry peppers. Xanthan gum is a polysaccharide produced by fermentation of simple sugars. It is a common food additive used to thicken liquids and stabilize emulsions, effective when added in amounts as little as 0.3 percent by weight of the liquid to be thickened. Here we use xanthan to thicken the sauce, give it shine and viscosity, and keep the mixture from separating over a long period of time so you don’t have to shake it every time you use it. You can purchase it in bulk by clicking here. The bag of brine in step 1 acts as a weight, keeping the vegetables submerged so that they ferment properly. You could just use water, but this way if the bag breaks, it’s just additional brine flowing into the container. We found that a 7-day fermentation produced our favorite hot sauce.

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