Habanero Fermented Hot Sauce With Berries Food

HABANERO FERMENTED HOT SAUCE WITH BERRIES RECIPE

Steps:

• For The Mash: In a food processor, pulse blackberries, blueberries, peppers, and salt in a food processor until berries release liquid and mixture is coarsely pureed, about 12 to 15 pulses.
• Transfer mash to wide-mouth, 1-quart canning jar. Tap jar lightly on palm to remove any air pockets. Cover surface of mash with plastic wrap, pressing gently to ensure full contact, and weigh down with fermentation weight or small jar lid. Seal jar with airlock lid following manufacturer's instructions.
• Store pepper mash in dark area away from sun and let ferment, maintaining an ambient temperature between 55°F (13°C) and 75°F (24°C), for 7 days; check mixture daily for signs of gas formation (mash will climb up sides of jar; this is a good sign). Starting on the 7th day, taste mash daily until it has reached a pleasantly sour flavor; the total fermentation time can take anywhere from 7 to 10 days.
• To Finish the Hot Sauce: Transfer mash to a blender. Add vinegar and sugar, and blend on high speed until smooth and emulsified, about 1 minute. Measure pH using strips or pH-meter to make sure sauce is about 3.4; if it is too high, lower pH to 3.4 with more vinegar as needed.
• Strain sauce through a fine-mesh strainer set over a nonreactive bowl or large container, pressing on solids to extract as much liquid as possible; reserve solids for another use (see note).
• Transfer strained hot sauce to glass bottles or jar, cover, and keep refrigerated until ready to use. The sauce can be refrigerated for up to 1 month (note that because of additional sugars from the fruit, it can continue to ferment as it sits; this shouldn't be an issue under refrigeration, but can cause bubbling if left at room temperature for a while).

HABANERO HOT SAUCE

Steps:

• Make the basic brine by combining 2 cups of water with 1 tablespoon of salt. Set aside. (You may need to warm the water up a little for the salt to dissolve.
• Chop up the habaneros, orange bell peppers and garlic and add it to the mason jar. Fill the jar to the shoulder.
• Add the basic brine to the jar until the peppers are covered. Leave an inch of space from the top to avoid spills during fermentation.
• Optionally: Add a fermentation weight and an airlock lid if you have them.
• If you're not using an airlock, cover the jar loosely with the lid so gas can escape while it's fermenting.
• Set on the counter away from direct sunlight for 10-14 days.
• When it's done fermenting, strain the pepper mixture from the brine. Set the brine aside.
• Pour the pepper mixture into a blender, turn it on medium and slowly pour the brine into the blender until you get the thickness/ consistency you like.
• Pour the hot sauce into a jar or bottle and store in the refrigerator. Hot sauce will last up to a year in the fridge.
• If you have leftover brine you can mix it with vinegar to make a Tobasco style hot sauce.

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.