Make sure to squeeze out all the liquid from the pulp if you use cheesecloth! For a thin and smooth hot sauce you can run it through a cheesecloth lined strainer to remove all pulp. If you want a thinner hot sauce or your blender can’t make the sauce smooth enough, you can strain the sauce through a fine-mesh strainer. Set aside for 24 hours to kick start the fermentation, then stir in the vinegar and let it ferment for a week–still covered with cheese cloth.Īt that point, transfer the mixture to a blender and blend until fairly smooth. Transfer the mixture to a clean glass jar, cover it with cheese cloth, and place a rubberband around the lip to hold it in place. My process to make hot sauce is simple.įirst, you add a bunch of hot peppers, garlic, (onion if using), salt and water to a food processor and chop it coarsely to make a thick and pulpy salsa. I don’t do a long fully fermented version of this hot sauce, where the “pepper mash” made in the first step is submerged fully in brine and left to ferment for 1-2 weeks (if not longer).īut we get a bit of fermentation going and then let it at room temperature. The fermentation of homemade hot sauce:ĭon’t get scared away from the idea of fermenting peppers to make hot sauce! Fermentation is a big word, but luckily chilies are some of the easiest foods to ferment.īoth the heat of the chilies, the salt, and garlic that are added to the mix help prevent unwanted bacteria from growing, while the naturally occurring good bacteria on the produce itself is able to culture.įermenting the peppers helps the flavor develop and helps preserve the hot sauce. I’ve made this hot sauce with cherry bomb peppers, cayenne peppers, habaneros, and tabasco peppers. If I have a lot of really hot chiles, such as habaneros, I like to mix them with some milder chiles. Other than having different textures, as you know different peppers have varying spice levels–you’ve heard of the scoville scale? Spicier peppers will make hotter hot sauce, and milder peppers will make milder hot sauce.
#Color me mine fresno ideas free#
Sometimes I like to strain out the pulp for a thinner more watery hot sauce, and other times I leave the pulp in for a thicker hot sauce (which can be thinned to a pourable consistency)!īasically, you can use this method to make hot sauce with any hot chili peppers, but feel free to adjust it to meet your own preferences! Some peppers contain more seeds and others are more hollow.īecause of this your hot sauce may end up being thicker or thinner, and if it’s too thick you can add water or vinegar to thin. Some are fleshier and contain more water, while some have thinner skins. But I’ve also made them with hot peppers from the grocery store and it turns out great that way as well!ĭifferent chiles have different water content. I love making hot sauce from my home grown chilies and varieties I buy at my local farmer’s market. The main differences will be the color of the sauce, the heat level, sweetness, and flavor of the peppers themselves. You can make hot sauce from green chilies or red/orange ripe chilies. Most hot sauces have other seasonings like garlic, onion, and sometimes contain spices like cumin, coriander, or even mustard seeds.īut whether you want a clean heat where the fruity flavor of the peppers come through or a well seasoned hot sauce, this recipe is a great place to start and make your own! The Hot Chili Peppers:
The basic premise is to lightly ferment hot peppers before blending them into a sauce, similarly to making sauerkraut and the like, then mix them up with vinegar.
You can use a variety of hot chilies to make your own hot sauce, and the combinations of peppers and seasonings you can use are endless! Homemade hot sauce is a fun and delicious project to tackle when you have a bounty of hot peppers. With this easy homemade hot sauce you may never have to buy hot sauce again! Well, that’s probably not true but you will get to enjoy the most delicious hot sauce, and one that tastes even better for having made it yourself!
0 kommentar(er)
