Easier than you think: making your own fermented hot sauce (a basic recipe + tips)

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Hot sauce and fermentation , there are almost no hotter trends at the moment. And how nice is it if you can combine these? Fermentation gives the hot sauce a funky taste and just that extra dose of umami. You want to have such a bottle of fermented hot sauce in the fridge as standard. Is that difficult? Not at all.

Ingredients

For about 250 ml

  • About 5 to 7 peppers of your choice
  • 2 cloves garlic, coarsely chopped
  • 1/2 red onion, cut into rings
  • 500ml water
  • 2 teaspoons sugar
  • 1 tablespoon salt
hot sauce

hot hot hot sauce

Hot sauce is a spicy sauce based on chili peppers. How hot? You determine that yourself and it depends on the amount and type of  peppers you use. The hotter the pepper, the hotter your sauce will be. But also look at the complexity of the pepper: some immediately set your mouth on fire, others take a while. If you make your own hot sauce, it is fun to experiment with a mixture of peppers.

In addition to the peppers, vinegar is an important factor in hot sauce. Vinegar determines how sour your hot sauce becomes and tempers the heat of the peppers. You can also apply this science to the dishes where you use the hot sauce. A less sour hot sauce is recommended for a sour dish and vice versa.

Of course, hot sauce is also flavored with seasonings. Think of lime, sugar, garlic, onion, sesame or even mango or pineapple… If you are going to make hot sauce yourself, you can experiment very well with it. And that’s fun!

A final factor in hot sauce is the process of fermentation. This creates a complex, mildly sour taste with that extra touch of ‘funk’.

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Fermented hot sauce basic recipe + tips

This hot sauce with an extra kick is not difficult to make at all. You just have to give the peppers time to ferment and luckily you don’t have to stand next to that. Important tips before you start:

  • Use gloves so that the capsaicin – the chemical that creates the heat – does not get on your hands and then on your face.
  • The spicy of a pepper is mainly in the seeds and the seed lists. So if you want a spicy hot sauce, do not remove all the seeds and lists.

Ingredients:

  • About 5 to 7 peppers of your choice
  • 2 cloves garlic, coarsely chopped
  • 1/2 red onion, cut into rings
  • 500ml water
  • 2 teaspoons sugar
  • 1 tablespoon salt

Cut the stems off the peppers and cut them in half lengthwise. Place them in a clean preserving jar (without elastic) or another jar that you can seal.

Bring the water to a boil with the sugar and salt, let it dissolve and turn off the heat. Let cool to hand heat.

Pour the liquid over the peppers in the jars and make sure they are completely submerged. Close the jars, but not completely, so that the air bubbles that form can still escape. Let it ferment at room temperature in the dark for at least 3 weeks to 2 months .

Tip : put something heavy on the peppers (such as a bag of water) so that they remain submerged, otherwise they will go mouldy.

Then pour the peppers with a little liquid in a chopper or blender into a hot sauce. Place in a clean bottle and refrigerate. You can enjoy this fermented hot sauce for up to a year, but we don’t expect it to last.


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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