lactofermented hot sauce
Check out the video version of this recipe on youtube! Toni has a very cool channel and you can see exactly how this is done! VIDEO HERE
INGREDIENTS
-1 lb of peppers of your choice (I used Anaheim & Jalapeños)
-Garlic cloves to taste (I used one large Elephant Garlic clove)
-1 shallot
-1-2 carrots sliced
-Fresh thyme or whatever herb you have on hand
-Approximately 4 cups of warm water
-Approximately 2 Tbsp of salt (I used pink Himalayan salt)
Also needed are two 32 oz mason jars or one extra large one. Feel free to half the recipe if needed. I used two small sauce dishes to act as weights for the peppers in the salt brine. You can use reusable or plastic bags filled with water, or even better actual jar weights!
HOW TO
⛧First prep your ingredients into an appropriate size to fit your jars. I cut my peppers and carrots in 4ths. Because this will be blended don’t worry about aesthetics.
⛧If you’re using the split jar method add all of your ingredients and split the salt evenly between the two. To achieve lactofermentation, you need the appropriate amount of salt for bacteria to thrive! I used about 2 Tablespoons between the two jars. Make sure you don’t add TOO much or else the salt will kill your healthy bacteria, and not too little or else bad bacteria growth may occur. If you need to add more or less water, make sure you supplement with the proper amount of salt!!
⛧Add your warm water to the jars and give them a good shake until the salt is fully dissolved. Add your weights to the jars , and set the mason jar lids on top, do not seal. Set in a cool dark place with something to catch any overflow from the bubbling fermentation process!
⛧Check every couple days to make sure everything is fermenting correctly, you should be able to see bubbles forming in the jar, (give it a little tap) that is the lactic acid converting to gasses!! A good sign!! There may be a little white growth on top of your brine, totally normal as long as it’s not fuzzy. Just scoop it off and continue on!
⛧After 5-7 days your hot sauce should be ready! It can go for longer but I don’t think it’s necessary. Strain your peppers from your brine but be sure to save at least a cup of your brine to add into the blender. You can add in any other mix-ins that you would like at this time (vinegar, dill, sriracha, etc).
⛧Blend until you get your desired consistency! The whole time I was doing this I wished I had an inversion blender, so if you have one of those DEFINITELY USE IT. A normal blender or food processor would work too!
⛧I used a funnel to safely dispense the hot sauce into bottles, and gave her a good shake! A little bit of separation is normal if you don’t have a very high powered blending machine. This can store for up to about 6 months in the fridge! I stored the other half in the freezer. It will continue to slowly ferment in the fridge, so be sure to leave some space at the top of the bottle and burp it if stored for a long time! Happy fermenting!!!