Fermented Hot Sauce
- serving for 3-4
- 0.5 hours + 7 days
- blender, sieve
For Fermented Hot Sauce
Fermented Chilli
chillis 500 g
5% brine
Sauce
fermented chilli
confit garlic 12 cloves
confit garlic oil 100 ml
white wine vinegar 120 ml
reserved brine water 60 ml
salt to taste
Directions
Take the tops of the chillis and slice in half
Ferment in a sterilised jar and cover with the brine solution for at least 7 days
Strain off the fermented chilli reserving some brine water
Add to a blender with the vinegar, reserved brine, garlic
Blend for 2 mins on high then add the garlic oil and blend until smooth
Season to taste and sieve then store in fridge
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- 5% brine: salt = 5% of total weight of chillis + water
- Confit: food is cooked in grease, oil, or sugar syrup at a lower temperature of around 90c
- Release the gas every day if the lid is sealed
- Sauce can be stored in fridge for up to 12 months
credit to chefthombateman