Fermented chili sauce
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I will be making fermented chili sauce again after tasting this!
Even though the majority of the chilies used were cayenne, the taste is mild. Will try for more heat next time.
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macsinsac Can you give us a little of that process?
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Jonathon A little salt, vinegar and sugar…let the fermentation begin! I grew sriracha this year with that intent but they never developed well. This may be a violation of rules posting a link?
https://www.allrecipes.com/recipe/235276/how-to-make-homemade-sriracha-sauce/
Better Living Through BBQ!
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Jonathon A little salt, vinegar and sugar…let the fermentation begin! I grew sriracha this year with that intent but they never developed well. This may be a violation of rules posting a link?
https://www.allrecipes.com/recipe/235276/how-to-make-homemade-sriracha-sauce/
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Jonathon it’s a really easy process that would be easier to understand watching the YouTube video I did but I see where’re not supposed to share like that.
Ingredients you’ll need:
Fermented peppers-
1.25lbs (540g) red fresno peppers
1.25qt (1163g) water
3.5 tablespoons (51g) fine sea saltHot Sauce:
8 cloves garlic
1/2 cup (118ml) neutral oil (canola)
1# (456g) fermented peppers (you can leave the seeds on or off)
1/2 cup plus 2 tablespoons (150ml) white distilled vinegar
3 tablespoons (42ml) brine
salt to tasteThis is the recipe but I didn’t follow it completely. Cut the tops off the chilies, slice them in 1/2 & put into qt. mason jar for about a week until they stop producing fermenting bubbles. Drain & save liquid, run chilies thru blender & complete the process adding the garlic, vinegar, oil, & brine. Blend till smooth, strain to remove chunks (I’m saving mine to add to something) & bottle for storage.
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Jonathon it’s a really easy process that would be easier to understand watching the YouTube video I did but I see where’re not supposed to share like that.
Ingredients you’ll need:
Fermented peppers-
1.25lbs (540g) red fresno peppers
1.25qt (1163g) water
3.5 tablespoons (51g) fine sea saltHot Sauce:
8 cloves garlic
1/2 cup (118ml) neutral oil (canola)
1# (456g) fermented peppers (you can leave the seeds on or off)
1/2 cup plus 2 tablespoons (150ml) white distilled vinegar
3 tablespoons (42ml) brine
salt to tasteThis is the recipe but I didn’t follow it completely. Cut the tops off the chilies, slice them in 1/2 & put into qt. mason jar for about a week until they stop producing fermenting bubbles. Drain & save liquid, run chilies thru blender & complete the process adding the garlic, vinegar, oil, & brine. Blend till smooth, strain to remove chunks (I’m saving mine to add to something) & bottle for storage.
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