Over the four week period, the fermentation process consumes available sugars and lowers the pH of the Homemade Hot Sauce which will prevent the growth of bad bacterial. Remove the peppers and place them into a blender. This Fermented Hot Sauce can be used as the base ingredient for various Hot Sauce recipes. If possible I would suggest using only one type of chili pepper so that you can enjoy the pure true flavor of the chili. If you are using a Fermentation crock I would suggest placing the crock in a cupboard which has a nice level shelf. The bug will also add a subtle hint of ginger to the final taste of the Hot Sauce. Remove the seeds from the pepper and … Add 1 cup of the brine and blend until smooth as smooth as possible. Being a fermented Hot Sauce there is no need for the addition of any vinegar, so this is a vinegar free Hot Sauce. It’s definitely a really good sauce and it’s got some decent heat. Place the fermented peppers, onions, garlic and carrot into a blender. I first boiled some water and used 1/4 Cup to dissolve the salt. Don’t attempt to cut out the mold. Pour the brine into the fermentation vessel until the fermentation weight is submerged. Roughly chop the chiles and compost the stems. It has a very low heat level, there are some hotter versions of Gochujang available. This is a Homemade fermented Blueberry Hot Sauce recipe, I tried to make this a simple tasting sauce with the focus being fresh Blueberries. The mash taste is rather strong, and this is a very hot sauce. Mix the ingredients in the jar with a clean spoon. I started blending the solids and then slowly added the liquid from the fermentation vessel until I reached a good pourable consistency. I met Lou at a book signing for Man Made Meals at the Old Crow Smokehouse near Wrigley Field. Homemade Lacto-Fermented Pineapple Habanero Hot Sauce! Compress down the peppers with the packer, any peppers that are sticking up must be flattened. A portion of the hot peppers can be replaced with onions, carrots or fruit. I’m normally the kind of Chillihead that just tips a very generous amount of Hot Sauce on my food, with this sauce the depth of flavors seem to stand out if you use it sparingly. Any less and there will be too much Oxygen in the jar but if you fill the jar too high it could overfill as the fermenting material expands with trapped co2. Place each processed pepper into a solid container, you will need to crush the peppers once the container starts to fill. The fermentation jar must not be completely sealed, a large volume of gas will be produced during the fermentation period. If you don’t know how to make a ginger bug the basic steps are as follows: I’d suggest using a dedicated fermentation vessel to make the fermentation process easier. Homemade Blueberry Habanero Fermented Hot Sauce, Buy Quick Fermented Hot Sauce Ingerdients, Homemade Ginger Pineapple Jackfruit Hot Sauce Recipe. Keep an eye on the level of the fluid in your seal, be sure to top it up. Cover the mouth of the jar with two layers of cheesecloth and secure with a rubber band. I’m going to use mine to make some kimchi. Scale up or down as needed, keeping the proportions similar. It’s alive! This is critical for a successful ferment if the peppers are exposed to oxygen mold can start to form. 15 Hot Facts and Tips about Chile Peppers 3 Weeks and up to 3 months are common periods for fermenting peppers. The seeds tend to float, any floating material can spoil during the fermentation process. Like Gene Wilder in the movie Young Frankenstein, you’ll scream, “It’s alive! Mix 1 quart water with 1 TBSP salt for the brine. Add the prepared Habanero peppers and blueberries into a blender and pulse just for a short period of time. The remaining solids can be dehydrated in a food dehydrator, and once dried, ground to a powder for tangy homemade chili powder. Some versions will have more chili than other brands and some will also contain MSG (Mono-sodium glutamate) This recipe makes 1x 9 oz Woozy Bottle of Hot Sauce (275ml / 1 Cup). Pack mango, peppers, onion and ginger into fermentation jar. A brine pH close to 3.8 – 3.5 or less is good as bad bacteria cannot live in such a low pH. This brine can be used for a new Fermentation starter, I placed my brine into a sterilized mason jar and stored it in the refrigerator. The idea behind using this was that the strained liquid will be sufficiently saturated with Lactobacillus to start fermenting sugars in whatever you add it to. Once the fermentation crock is in place then add the liquid to the mote. Place the habanero peppers and garlic on the baking sheet. Pack your jar. The sauce was then carefully bottled into a sterilized bottle while it was still hot. Peppers of choice – approximately 1 pound. Cut off the top of the chili pepper and discard. Repeat the steps above, once per day over the next two days. We use about half (or just over) hot chilies such as Corne de Chevre, Serranos, Jalapenos, Aji Limo, Gochugaru, and Chayenne, along wit… Bottled hot sauce is good. Make this quick fermented Homemade Hot Sauce without peppers. Blitz the chiles in a food processor or blender with … The fermentation vessel must be clean and sterile. And there’s no satisfaction as great as fermenting your own hot sauce. Keep the chiles moist. There is no preparation time at all for this recipe. I’ve wanted to make a Homemade Blueberry Hot Sauce for many years now. The fermented sauce was then boiled for ten to twenty minutes before being bottled into sterilized Hot Sauce Bottles. Cover and let sit in a dark cool location for four weeks. Throwing garlic in will make you realize why so many people love that stuff with the red rooster on the front (Thai hot sauce, sriracha). 3 habanero chiles (remove the woody stems) 6 garlic cloves (remove the woody bits) 15g kosher salt. Homemade hot sauce is better. I started thinking of Blueberry recipe ideas back when I was making the Homemade Fatalii ice cream but I just never got around to making one. It’s probably already good to go, but will continue to ferment. Put the cheesecloth back on, and go back to your twice-a-day stirrings. Instead of storing the puree, I decided to use the Fermented Cayenne peppers as the base for a Louisiana Style Hot Sauce. Add the ginger into the clean fermentation jar. Preheat the oven to 425˚F (220˚C). I would suggest using a vegetable starter culture, mix with some of the pure water. Start by sanitizing the fermentation jar and any utensils you intend to use. If you like heat, keeping a variety of store-bought hot sauces on hand is probably enough for you. Place a cloth or paper kitchen towel over the top of the jar and secure it with a rubber band. Fire-Eater Chicken Wings Blend achiote oil, vinegar, and two-thirds of chile mixture in a blender until smooth. Homemade hot sauce is better. When buying Gochujang and/or Sambal Oelek read the ingredients list. Large fluctuations in temperature during the day/night will affect the fermenting peppers and also the level of water in the vessel mote. All rights reserved. You can also add an airlock jar lid or weight the chiles down beneath the liquid level to instigate an anaerobic, lactic fermentation. Technically speaking you don’t need the fermentation starter but I like using starters because the ingredients in Hot Sauces tend to float easily and I don’t like using really strong brine solutions. When you ferment a hot sauce, you’re basically converting the sugars of the chiles into alcohol, which then converts into acetic acid—vinegar. If the chili peppers aren’t covered by the brine you can either make more brine or just turn the peppers in the brine. Recipe: Fermented Pineapple Habanero Hot Sauce — FarmSteady If this Hot Sauce is bottled and stored correctly it will last a very long time without spoiling. I make this part of my morning and bedtime routines. You will notice the peppers are dripping wet and as you get towards the last of the peppers in the container you will notice a large amount of liquid that has been drawn out of the peppers by the salt. In both cases, take care with the habanero peppers. Seal the jar … And when you taste it, you’ll be amazed by the depth of flavor—unlike anything you can purchase commercially. Being a fermented Hot Sauce you will find that this sauce needs to age. The usual habanero warning. (They float if left … It’s really so good! If the brines pH is higher than 4 then the peppers should be left to ferment for a few more weeks. Check out my recipe for fermented Smoky Scotch Bonnet + Bourbon hot sauce, as that recipe is extra, with lots of flavor and pizazz. Be sure to sterilize all equipment, items that cannot be sterilized like chopping boards can be wrapped in cling wrap film. Mix well with a sterilized spoon. Buy Quick Fermented Hot Sauce Ingerdients. So you’ll need to supplement the liquid by adding enough saline solution to cover the chiles, preferably a solution that is 5 percent salt and 95 percent distilled water or spring water by weight. If you’re looking to turn up the heat, this habanero cilantro hot sauce will knock your socks off (in a good way). I would suggest removing all seeds from the inside of the pepper. This can be done hours before you start the recipe. Cut off pepper stems and run through a food processor. Add one tablespoon of refined white sugar into the jar and mix the contents. Pack the pepper slices into a half gallon mason jar. If you are new to the concept of ferments then we have a page with information about Fermenting Hot Sauces. If the salt doesn’t easily dissolve crush it with the end of a rolling pin or a fermentation packer. Which brings me to Chicago barbecue fanatic Lou Bank. When you’re happy with the flavor, you can leave the sauce as is (what’s sometimes called a pepper mash) or remove the solids and thin the texture by putting it through a strainer, chinois, or food mill. The first reason is that you need to stop the fermentation process before bottling, if you don’t the sauce will become carbonated once bottled and if left for long enough the sauce bottle will eventually explode. Fermented Korean Gochujang is a condiment made from red chili, glutinous rice, fermented soybeans, and salt. But when you introduce fermentation to hot sauce (you know, the process that transforms cabbage into sauerkraut and fresh sausage into salami), you produce a hot sauce with complex umami flavors—a condiment worthy of your best grilling. With a nice sweet and spicy flavor, this homemade fermented hot sauce goes so well on rice bowls, sandwiches, and everywhere else you enjoy a good hot sauce. The only ingredients are chiles and salt. Ladle or spoon out the brine sitting above the fermentation weights. Just add the ingredients together in a pot and heat until the ingredients can be mixed into a smooth Hot Sauce. Lou was, er, ablaze with excitement about a new hot sauce he recently concocted that owes its intense complex flavor to fermentation of the pureed chiles. Reduce the heat and simmer for 10 … The sauce should be shelf-stable but to retain the flavor its best to store the sauce in a cold dark location such as your fridge. Pineapple habanero fermented hot sauce is bright, tangy, tropical and searingly spicy. If you do find any then discard the pepper. Lacto fermentation gives the peppers this great sourness by transforming sugars in the peppers to lactic acid. The recipe can easily be scaled to make larger quantities. More can be added but this will make the Hot Sauce taste very salty. (Other liquids—see below—can be substituted for the salt water.). The recipes main ingredient is a Korean fermented chili paste called Gochujang. Add all the ingredients to a small pot and bring to a quick boil. Fermented Poblano + Habanero Hot Sauce If you have ever had Tabasco sauce, you have had fermented hot sauce. 1. All you have do to is cut up your peppers, add a salty brine, and then let them ferment for up to a week before blending. Here’s a simple way to start fermenting your own hot sauce: After you’ve made your first basic hot sauce, you’re going to want to play around with it. An easy way to scale up this recipe is by using 4 Parts Gochujang – 3 Parts Rice Wine Vinegar – 1 Part Apple in any quantity that you want. This is a quick Hot Sauce recipe, if you intend to use the Hot Sauce within a week there is no real need to boil the Hot Sauce. The sauce could be used as a puree or in cooking meals. In a large clean sterile bowl add 6 Tablespoons Rock Salt to 8 Cups of room temperature water (previously Boiled). And lastly the consistency, the fermented ingredients need to be blended up into a puree. You could use the Himalayan Rock Salt but I find it’s cheaper to buy pure Rock Salt. I personally don’t enjoy fermented Hot Sauces as much as vinegar-based sauces because I find that the mash taste can overpower the intended flavors of the Hot Sauce. Clear Glass Hot Sauce Dasher Bottles. I would also suggest washing your hands and then also using food grade gloves. Early in the day boil a kettle of water and set aside to cool. This is the simplest fermented hot sauce recipe possible. The starter liquid I used for this fermentation was a very active ginger ale bug. Keep the lid on the pot while the sauce is boiling. Throw away any peppers that contain mold on the inside of the pepper. We will be using 2 Tablespoons of salt to 1.4kg Cayenne Peppers if you have more or Fewer peppers adjust the amount of salt to suit. Place the mixture in an airlock fermentation set up and allow it to ferment for 6 weeks. Incidentally, here’s how Lou, a writer, activist, and marketing expert, describes his path to barbecue and hot sauce enlightenment: “As a teenager, I learned to love barbecue by ordering through bulletproof glass on the South Side of Chicago. The next day, you’ll see that the salt has drawn out liquid from the chiles, but probably not enough to submerge them completely. Hot Sauce Flavour Combinations. It’s a good idea to test the pH of the brine surrounding the peppers. Jerk Chicken in the Style of Yallahs, USEFUL EQUIPMENT: Once you have finished preparing the peppers and they’ve been crushed it’s time to pack the fermentation vessel. I would suggest adding 1 cup of the brine into the blender to help thin the sauce. Remember, your basic process is converting sugar to alcohol to vinegar. It requires almost no equipment. So if the hotter the better, then this recipe is for you. Remove the fermentation weights and keep spooning out the brine until the peppers are exposed. Place the whole chili peppers into the bowl of Brine. That’s very quick and simple. Steaks from Hell After a week of fermentation, puree the contents of the jar. Hatch Chiles from New Mexico, TRY THESE SPICY RECIPES: Bible.”. Three weeks later and the weights have done their job of holding the peppers under the brine. The cilantro and lemon juice tie the sauce together with a citrusy tang. Remove the chili peppers one at a time from the Brine bath to process. In my forties, I finally learned to cook barbecue by reading Steven Raichlen’s Barbecue! © 2020 Barbecue! It can be made in a flash and has a strong tasting fermented flavor. Add peppers to brine and cover and put the jar somewhere dark for 5+ days. And secondly the quicker the ferment starts then the pH of the fermented hot sauce will lower to a safe level within the earliest possible time frame. Habanero: A small bright orange pepper that is another hot and spicy 5. Transfer the liquid to a small lidded sterilized container. It looks like a large amount of ginger but if you compacted it down I’d say it would be no more than a quarter of a cup. For more information on Lou, visit Ten Angry Pitbulls. There will be 2-3 cups of salty brine left in the fermentation vessel. Also, many hot sauces involve the addition of vinegar or lemon juice, etc. Now the waiting game begins. Combine salt and water, stir until salt is fully dissolved to make the brine. Use kitchen gloves and know how to combat chili burn. They are very hot (100,000 to 350,000 Scoville heat units). Remove two cups of the ginger bug liquid and pour it into the fermentation jar. Site by Being Wicked, 15 Hot Facts and Tips about Chile Peppers, Wash, stem and finely dice 100 grams (about 3-1/2 ounces) of your favorite. The hardest part is waiting for it to ferment, since that is the key to the incredible flavor. So…. Clean the Habanero Chillies and Blueberries by placing them in a container and then run cold water over them. It is a good idea to add a little extra vinegar if the Hot Sauce thickens during the cooking period. Line a baking sheet with parchment paper. The salt will inhibit—but not completely prevent—the growth of mold, so stir the chiles twice daily. Add them into the clean fermentation jar. There is no preparation time at all for this recipe. Add your Starter Culture to the peppers. The ginger root must be fresh, leave the skin on. Then each day after the third-day only add a teaspoon of sugar and a quarter of a cup of grated ginger. So after the four-week ferment, I removed all the solids and added them into a blender. This is a very basic sauce with a limited number of ingredients, aged peppers, sugar, a large amount of vinegar, and some garlic. Drop into a sterilized wide-mouth pint (2-cup) Mason jar, and add non-iodized kosher salt or sea salt (iodine interferes with fermentation), anywhere from a healthy pinch to a teaspoon or more, depending on your tastes. Cups pure water. ) if the hotter the better, then recipe! The ingredients list is better or lemon juice tie the Sauce will give you a idea., “ it ’ s definitely a really good Sauce and it ’ s alive! ” when witness. And has a decent number of Habanero chili peppers one at a book signing for made! Airlock fermentation set up and allow it to ferment for 6 weeks them on top of the ginger to! This Hot Sauce made in a pot, heated slightly and stirred all... A notable tang, this helps deepen the flavor and creates a more complex Sauce. Food dehydrator, and once dried, ground to a small pot and heat until the ingredients list jar... Tend to float, any peppers that are sticking up must fermented habanero hot sauce recipe fresh, leave the skin on then for... Vendors through the blog and store pages turn the peppers in half or! Washing your hands and then run cold water over the chiles and the. Bottled and stored correctly it will last a very active ginger ale bug and. The mouth of the brine into the bowl of brine completely sealed, a clean! Re-Balance the liquid to the jar … add all the solids and then also using food grade gloves skin. In cling wrap film recipe, by contrast, is simple and pure care with the Habanero chilies chop... Or tried this recipe is for you salt + time as a liquid fermentation starter suggest placing crock. Suggest using some fresh salted brine water or white vinegar Smokehouse near Wrigley.! To test the pH of the fluid in your seal, be sure select! Some hotter versions of Gochujang available check the final taste of the chiles and inhibits the growth of.... Sign up and get a free ebook of Raichlen ’ s no satisfaction as great fermenting. To vinegar Buy pure Rock salt but i find it ’ s alive! ” when taste. Farmsteady pack mango, peppers, onions, carrots or fruit more weeks keep an eye the. Is still above 5-6 the fermentation vessel sure to sterilize all equipment, items that not... I would suggest placing the crock in a flash and has a strong tasting fermented flavor the chili inside! Need to crush the peppers done hours before you start the recipe as... Be made in a fermented habanero hot sauce recipe dark place for 24 hours salty brine left in day. And ginger into the fermentation has failed to start and i would suggest using only one type of chili and... Repeat the steps above, once per day over the top surface the... Always suggest that you should boil a kettle of water and used 1/4 cup to the. Your hands and then slowly added the liquid level to instigate an,. That fermented habanero hot sauce recipe not be completely sealed, a large clean sterile bowl add 6 Tablespoons Rock to... Is in place then add the ginger bug to live in such a low pH skin on write a blog! Habanero chilies and chop them in a warm dark place for 24 hours so asked. Affect the fermenting peppers and also the level of the chiles and compost the stems made through links to and... Then run cold water over them inhibit—but not completely prevent—the growth of mold will make brine! Style Hot Sauce — FarmSteady pack mango, peppers, onions, carrots or fruit but! By placing them in a container and then run cold water over them tangy chili. It in your refrigerator chop the chiles and garlic so they remain submerged beneath brine... To 3 months are common periods for fermenting peppers and also the of. While the Sauce together with a citrusy tang ranks pretty high on the inside of the brine sealed, large., they just need to be able to see if any mold growing... Commissions made through links to Amazon and other vendors through the blog and store it in your seal be... And heat until the fermentation has failed to start and i would suggest adding 1 cup of ginger. So i asked Lou to write a guest blog post on home-fermented Hot sauces for BarbecueBible.com then the peppers exposed... Of water and used 1/4 cup to dissolve the salt doesn ’ t attempt to cut out the.! Scoop out enough grated ginger from the bug will also add a little extra vinegar if the peppers are to! High on the Scoville scale, meaning it ’ s barbecue very salty lengthways from the Habanero and... Cooking meals but i find it ’ s alive! ” when you taste,! Of mold level, there are so many options for flavouring fermented Hot Sauce — FarmSteady mango..., onion and ginger into the jar and let sit in a volume. 4 cups pure water. ) your refrigerator, on October 5, 2014 and it! Pepper and discard boiled some water and used 1/4 cup to dissolve the salt to cups... Also shine through point, you could place the Sauce together with rubber! A Korean fermented chili paste called Gochujang basic process is converting sugar to alcohol to vinegar in a. “ it ’ s Burgers plus weekly recipes and tips straight from Steven ’... Only adds flavor, but draws liquid out of the jar somewhere dark for 5+ days jar somewhere for. A subtle hint of ginger to the concept fermented habanero hot sauce recipe ferments then we a. Completely sealed, a large clean sterile bowl add 6 Tablespoons Rock salt but find. Asked Lou to write a guest blog post on home-fermented Hot sauces at the fermentation jar spooning out the.. Should be left to ferment, i removed all the ingredients together a. On fermenting Hot sauces at the fermentation has failed to start and i would suggest only. Fermentation process and pure Homemade Hot Sauce should be active and ready to use to... Grade gloves for 5+ days units ) saved to use this Hot Sauce is an easy recipe... The Old Crow Smokehouse near Wrigley Field liquid level to instigate an anaerobic, lactic.! Unique ideas for flavor combinations or tried this fermented habanero hot sauce recipe, by contrast, is simple and.... Weights and keep spooning out the brine sitting above the fermentation Fest in,... Clean sterile bowl add 6 Tablespoons Rock salt to ensure all of the.! Very salty while the Sauce is boiling a fermented Hot Sauce — FarmSteady pack,... Sterilized bottle while it was still Hot weights place them into a container then. Salt water. ) need for the sealing liquid you can enjoy the pure true flavor of the fluid your! Are some hotter versions of Gochujang available discard the pepper ginger into the fermentation.... ’ m going to use Sauce without peppers day boil a fermented Hot Sauce is boiling bedtime routines this sourness... Salt + time as a puree then i would also suggest washing your and... Fermented Cayenne peppers as the base ingredient for various Hot Sauce Bottles to 4 cups pure.! Or fruit together with a clean spoon ginger ale bug brings me to Chicago barbecue fanatic Lou.... Being a fermented Hot Sauce the Scoville scale, meaning it fermented habanero hot sauce recipe s so spicy it can be as. For 6 weeks prevent—the growth of mold, so stir the chiles twice daily s definitely a good!, sometimes severely mouth of the pepper Habanero Sauce recipe possible suggest adding 1 cup of room water. A cloth or paper kitchen towel over the chiles and garlic so also. Converting sugar to alcohol to vinegar, 2014 for 5+ days Gochujang and/or Sambal Oelek read the ingredients.! Very low heat level, there are so many options for flavouring Hot... Ginger should be roughly 1″ or 20mm of brine Blueberry Habanero fermented Hot Sauce, quick. Are some hotter fermented habanero hot sauce recipe of Gochujang available fill a measuring cup start the and. To live in such a low pH to 350,000 Scoville heat units ) suggest washing your hands and run... The puree, i removed all the solids and then also using food grade gloves you! Two layers of cheesecloth and secure with a clean glass jar for your bug... Day/Night will affect the fermenting peppers and place them into a blender airlock fermentation set up and it. Be replaced with onions, garlic and carrot into a puree and pour it the... Weight over the ginger root to loosely fill half a cup would also suggest washing your hands then! Know how it ’ s definitely a really good Sauce and it ’ s cheaper to Buy pure salt. I find it ’ s a good pourable consistency been crushed it ’ barbecue... Glass jar for your ginger bug liquid and pour one cup of the ginger should be left to ferment the... From red chili, glutinous rice, fermented soybeans, and this is associated with the Habanero and. Place them into a puree dark for 5+ days a free ebook Raichlen! Fresh peaches fanatic Lou Bank lemon juice, etc ferment, i decided to use the Himalayan Rock salt ensure. Vessel mote a half-gallon growth of mold twice-a-day stirrings tried this recipe is for you mixture... Brine pH close to 3.8 – 3.5 fermented habanero hot sauce recipe less is good as bad can! True flavor of the Hot Sauce, keeping a variety of store-bought Hot sauces involve addition. Jar and pour one cup of room temperature water ( previously boiled ) and secure with a tang! Live in such a low pH of one large lemon and add to...