Fermented Hot Pepper Sauce Food

FERMENTED HOT SAUCE RECIPE

Steps:

• Gather the ingredients.
• Pack the peppers, carrot, and garlic into a 1-quart jar or 2 (1-pint) jars.
• Combine the water and 1 tablespoon salt in a large measuring cup. Stir until the salt dissolves.
• Pour over the pepper mixture in the jar. Place a weight on top of the peppers to keep them submerged.
• Seal the jar with a lid. Put the jar on a plate to catch any overflow and place it in a cool, dark place. Check on it periodically. If you are using a regular lid with no airlock, loosen it daily to let air escape. After about 7 to 10 days, the peppers should be ready.
• Strain the brine into a bowl.
• Place the peppers in a blender. Add about 3/4 to 1 cup of the brine, and 1 tablespoon of vinegar, if using.
• Blend on high speed until the mixture is smooth. If the sauce seems too thick, add more brine as needed.
• Strain the sauce through a fine-mesh strainer lined with cheesecloth over a large measuring cup. Gather together the ends of the cheesecloth and gently continue to squeeze the liquid from the mixture. Discard the cheesecloth and its contents.
• Taste the sauce. Adjust the seasoning with more vinegar and salt to taste. Pour the sauce into a bottle or container. Store the hot sauce in the refrigerator for up to 3 months. Shake before using.

FERMENTED HOT CHILI SAUCE

Steps:

• Snip the stems from the chilies, but leave their green tops intact.
• Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
• Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
• After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
• Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
• Don't discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .

FERMENTED HOT SAUCE

Steps:

• Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
• Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
• Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
• Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
• Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
• Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.