fermented hot sauce source: https://youtu.be/bPrJCfqr5xA
You can use any chili that are available to you. I'm also gonna add tomatoes to mine.
Sterilize all equipment and use non-iodized salt. Clean but don't sterilize your vegetables.
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cut up the chilies and tomatoes and add them to an empty latched preserving container on a scale.
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fill up the container with water until all the chilies and tomatoes are covered
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take note of the total weight of the chilies tomatoes and water
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pour the water back into a bowl
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add two percent of the total weight in salt to the water and mix to dissolve
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add it back to the chilies
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I'm using a glass fermentation weight to keep everything submerged and then closing these jars off with a rubber band between the latch and the lever.
WARNING: airtight containers will explode. This is one way to make an escape valve. There are other ways but it does need to be a one-way valve.
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I left these to ferment at room temperature for about two weeks tasting the brine every so until I was happy with the taste
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strain out and keep all the brine
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add all the solids to a blender then blend it up smooth
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Everything from now on is dependent on your taste. I added:
- a fresh mango
- some fresh garlic
- some of the brine to water everything down
- some of the apple cider vinegar I made at the beginning of this year
- some rice vinegar as well
This was really starting to taste pretty good to me so I bottled it.
The rest of the brine can be kept as well as the start of forever ferments (spicy carrots!)