<![CDATA[Fermented chili sauce]]>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.IMG_20190830_093549.jpg IMG_20190830_093347.jpg IMG_20190823_083845.jpg IMG_20190823_095451.jpg

]]>https://waltonsdev.nodebb.com/topic/1538/fermented-chili-sauceRSS for NodeThu, 10 Sep 2026 23:40:11 GMTFri, 30 Aug 2019 16:57:42 GMT60<![CDATA[Reply to Fermented chili sauce on Sun, 01 Sep 2019 04:58:33 GMT]]>macsinsac I’ll try the same recipe with jalapeño!

]]>https://waltonsdev.nodebb.com/post/7359https://waltonsdev.nodebb.com/post/7359Sun, 01 Sep 2019 04:58:33 GMT<![CDATA[Reply to Fermented chili sauce on Sat, 31 Aug 2019 14:21:45 GMT]]>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 salt

Hot 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 taste

This 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.

]]>https://waltonsdev.nodebb.com/post/7358https://waltonsdev.nodebb.com/post/7358Sat, 31 Aug 2019 14:21:45 GMT<![CDATA[Reply to Fermented chili sauce on Sat, 31 Aug 2019 03:16:55 GMT]]>Joe Hell we’re not supposed to post links like this https://www.youtube.com/watch?v=uL8UJPQ_zoU&t=524s

]]>https://waltonsdev.nodebb.com/post/7357https://waltonsdev.nodebb.com/post/7357Sat, 31 Aug 2019 03:16:55 GMT<![CDATA[Reply to Fermented chili sauce on Fri, 30 Aug 2019 21:48:52 GMT]]>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/

]]>https://waltonsdev.nodebb.com/post/7348https://waltonsdev.nodebb.com/post/7348Fri, 30 Aug 2019 21:48:52 GMT<![CDATA[Reply to Fermented chili sauce on Fri, 30 Aug 2019 21:42:36 GMT]]>macsinsac Can you give us a little of that process?

]]>https://waltonsdev.nodebb.com/post/7346https://waltonsdev.nodebb.com/post/7346Fri, 30 Aug 2019 21:42:36 GMT<![CDATA[Reply to Fermented chili sauce on Fri, 30 Aug 2019 16:58:37 GMT]]>macsinsac said in Fermented chili sauce:

.

Right on!!! I can’t wait to get into the same process this year!

]]>https://waltonsdev.nodebb.com/post/7339https://waltonsdev.nodebb.com/post/7339Fri, 30 Aug 2019 16:58:37 GMT