Fermented Hot Sauce

mountainfeed.com

Anne Shea

subheading: EQUIPMENT:

½ gallon mason jar

jar top fermentation kit

pickling weights

high speed blender

stainless bottling funnel

air tight bottles

subheading: INGREDIENTS:

8 cups hot peppers, such as red or green Jalapeno, Serrano, Habonero, or Cayenne peppers

⅓ cup sea salt

1 quart cool, un-chlorinated water

Optional: ¼ yellow onion, or up to 6 garlic cloves

Optional: Apple Cider Vinegar, at the time of blending

Oh, beware.

Beware not the fiery bite of the fermented pepper (though it may be fierce!); no, beware the compulsion that may seize you, once you’ve tasted this sauce, to gather peppers by the crate, ferment them by the gallon, blend them and shake them over every meal you eat for the next 11 months. That’s what has happened to many of us here (see our article from last year, Hot Saucy.) As you can imagine, there are many ways to personalize a recipe as simple as this. Feel free to tinker with it, as you are moved to do. Beware not the fiery bite of the fermented pepper (though it may be fierce!); no, beware the compulsion that may seize you, once you’ve tasted this sauce, to gather peppers by the crate, ferment them by the gallon, blend them and shake them over every meal you eat for the next 11 months. That’s what has happened to many of us here (see our article from last year, Hot Saucy.) As you can imagine, there are many ways to personalize a recipe as simple as this. Feel free to tinker with it, as you are moved to do.

Here is the most basic recipe for fermented Hot sauce. Some ideas for variations include: Adding a quarter of an onion to the batch, or replacing a few jalapenos with a bell pepper, to temper the fiery heat, while keeping the fermented tang. Of course, you can use peppers other than jalapenos, too, but the thinnest peppers may require the addition of another pepper to the mix, in order to have enough sugars for the bacteria to digest. Here is the most basic recipe for fermented Hot sauce. Some ideas for variations include: Adding a quarter of an onion to the batch, or replacing a few jalapenos with a bell pepper, to temper the fiery heat, while keeping the fermented tang. Of course, you can use peppers other than jalapenos, too, but the thinnest peppers may require the addition of another pepper to the mix, in order to have enough sugars for the bacteria to digest.

Directions at mountainfeed.com

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