In a(nother) case of posting about some stuff I cooked by heart and being asked for a recipe, here we have my vague-recipe-writing instructions for this super tasty hot sauce. (Also, thanks to @nullr0ute for asking for the recipe, this way is also stored for my own future reference).
Fermented chilli peppers
Ingredients
- A bunch of chilli peppers
- Salt(*)
- Water
Instructions
- Mince your peppers. Leave the seeds in if you want a hotter sauce, remove the seeds & the veins if you want a milder sauce (or mix for something in between).
- Fill a clean jar abut 3/4 full with your minced peppers.
- Prepare a 4% salt brine by boiling enough water to cover the peppers in the jar (or a bit more) and mixing 4 grams of salt per 100 grams of water.
- Pour the hot brine over the chilli peppers, allow to cool and place the lid on loosely.
- Store the chilli peppers in brine in a cool dark place for at least 2 weeks.
- In the coming days the brine & peppers should start bubbling a bit and after a while it will settle down.
Fermented hot sauce
Ingredients
This recipe was created on the fly so measurements are loosey-goosey, and you might want to test & adapt as you cook.
- 6 parts fermented chilli peppers (see above, to my taste, the longer you can ferment them, the better)
- 1 part onion or shallot, minced
- 1/2 to 1 part garlic
- 1/2 part apple cider vinegar
- 1/2 to 1 part cane sugar
- 1/3 to 1/2 part oil
(to clarify my amounts, for one jam jar (about 300 ml content) of fermented chilli peppers, I used: 5 cloves garlic, one smallish shallot [about 5 cm diameter], 1 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp oil)
Instructions
- Heat oil in a heavy bottomed pan with a fitting lid.
- Add onion and garlic, put the lid on, and steam-fry for about 5 mins, or until softened.
- Add the fermented chilli peppers (drained if there is too much brine), vinegar and sugar, and simmer, uncovered, for another 5 minutes. Sauce should be thick and jammy, if not, cook a bit longer to evaporate juices.
- Taste and adjust sugar / vinegar / salt level.
- Transfer sauce to a lidded jar, allow to cool & keep refrigerated.
All typos and vague descriptions fuelled by a super long day and not wanting to leave this for later in case I forget what I did.
