Hot Sauce - First Batch
I guess I have taken up fermenting hot sauces, as seems customary during a pandemic. I've made and bottled my first one, and while I do not have the best tools for the job yet, I am hoping to procure some. t's quite a lot like sriracha, but a bit fruitier and quite a bit spicier. I did boil it, but I think not quite enough, because I don't think the fermentation has completely stopped (you can see I put a fermentation lid on in the picture). I think I'm going to try doing this again in the future, next time I have extra hot peppers.
The Recipe which I mostly made it up as I went. Be warned the word "yeast" figures prominently.
- Obtain through some means, a bunch of hot peppers. Mine were from a local farm. I also had a few that we grew in our very own home garden. The peppers I used were "cherry bomb" peppers and thai hot peppers.
- Cut off the stems. Turns out it's also important to cut off the opposite terminus end if you want to avoid yeastiness. I also added a slice of peach (not a great idea, makes extra yeast).
- Put all of the above in a brine. I used kosher salt and water. I didn't really measure, I just went with gut feelings.
- Realize that the fermentation lids you bought are the wrong size, and order a different jar, but while waiting for that new bigger wide mouth jar to arrive, butcher two of the lids to go onto the smaller jar.
- Weigh down the peppers so that they're under the brine. This is important and I didn't do it well enough, and things got extra yeasty as a result.
- Wait a couple of days.
- When the new jar arrives, bemoan the fact that once again the jar is the wrong frigging size, but just roll with it.
- Filter out some yeast while transferring to the new jar. Retain the brine, strain it in a sieve, then strain it through cheesecloth, then strain it through a coffee filter. Pack the peppers in tightly, then weigh them down properly. Poke holes in the lid for the big jar, and then cover the holes with cheesecloth.
- Wait like a week or so.
- When things look so yeasty that you're like "do I throw this out?" then do the thing with the yeast again - strain it, sieve it, filter it, retain the brine
- Rinse the peppers, then put them in a good size pot. Add a bit of strained, de-yeasted brine and a bit of apple cider vinegar. Bring it to a boil.
That's it, that's the recipe. Enjoy!