Fermented Hot Sauce (Mixed Pepper and Habanero Mango Turmeric)
I literally cleaned the Calgary Farmers market out of hot chillies this fall to make enough hot sauce to last me the winter! The first consists of mixed hot peppers and garlic and the second combines habanero peppers with mango, fresh turmeric and garlic. After fermenting I added a splash of apple cider vinegar to bump up the flavours!
Mixed Pepper Hot Sauce
Makes two litres
Ingredients:
Roughly 8 cups of mixed hot peppers (cayenne, serrano, habanero, anchos, red jalapeno or whatever you can get your hands on!)
1 litre mason jars
plenty of pink himalayan or celtic sea salt
garlic
First of all make a brine by combining 1 litre of warmish water with 2 tbsp. of salt. Make sure that the salt is fully dissolved. This will be enough brine to make 2 litres of hot sauce. Wearing gloves, rinse and chop the peppers roughly, removing the stems. I like to leave the seeds in as that is where most of the heat is concentrated.
Fill each of two mason jars with the chopped peppers and two crushed cloves of garlic. Pour the brine over the peppers leaving about 1/2 in. of headspace at the top. Top with a Pickle Pebble, Pickle Pipe, or simply a small zip lock bag 1/2 filled with water to keep the peppers submerged in the brine. Allow to sit un-refrigerated for 2 weeks. If a little bit of white mould develops on top you can scoop it off. If your liquid evaporates too much you can top it up with a little bit of water or extra brine to keep the peppers covered.
Before pureeing the hot sauce, remove about 3/4 cup of the brine from each jar. This will ensure that your sauce is not too runny. You can always add more back in if its too thick. Puree the remaining peppers and brine in a high speed blender until very smooth. (1 jar at a time)
At this point you can either strain it and bottle the strained liquid with a bit of added vinegar for more of a Tobasco like sauce or you can add a little vinegar and bottle it with the peppers pureed into it. I prefer the thicker sauce without straining. Once pureed, add 1/2 -3/4 cup of apple cider vinegar to the puree. Taste, adding more salt or vinegar to your liking. It should be salty enough. Pour into clean bottles. It should keep well in the fridge for up to a year.
Habanero Mango Turmeric Hot Sauce
Makes 1 litre
Ingredients:
10 Habanero peppers, sliced in half
2 Adulfo Mangos, pitted and chopped
5 thin slices of fresh turmeric
2 cloves of sliced garlic
Make your brine by combining 1 litre of water with 2 Tablespoons of salt. Pour the brine over the peppers, mangos, turmeric and garlic, leaving a 1/2 inch of head space at the top. You can save the left over brine in the fridge. Place a Pickle Pebble, Pickle Pipe, or a plastic sandwich bag with a bit of water in it to keep the contents submerged. Allow to sit for 2 weeks. (See comments above for the mixed pepper sauce)
Remove 3/4 cup of the brine from the ferment and then blend the rest until smooth. Add 1/2 to 3/4 cup of apple cider vinegar to the puree before pouring into jars.
Fill each of two mason jars with the chopped peppers and two crushed cloves of garlic. Pour the brine over the peppers leaving about 1/2 in. of headspace at the top. Top with a Pickle Pebble, Pickle Pipe, or simply a small zip lock bag 1/2 filled with water to keep the peppers submerged in the brine. Allow to sit un-refrigerated for 2 weeks. If a little bit of white mould develops on top you can scoop it off. If your liquid evaporates too much you can top it up with a little bit of water or extra brine to keep the peppers covered.
Before pureeing the hot sauce, remove about 3/4 cup of the brine from each jar. This will ensure that your sauce is not too runny. You can always add more back in if its too thick. Puree the remaining peppers and brine in a high speed blender until very smooth. (1 jar at a time)
At this point you can either strain it and bottle the strained liquid with a bit of added vinegar for more of a Tobasco like sauce or you can add a little vinegar and bottle it with the peppers pureed into it. I prefer the thicker sauce without straining. Once pureed, add 1/2 -3/4 cup of apple cider vinegar to the puree. Taste, adding more salt or vinegar to your liking. It should be salty enough. Pour into clean bottles. It should keep well in the fridge for up to a year.
Habanero Mango Turmeric Hot Sauce
Makes 1 litre
Ingredients:
Remove 3/4 cup of the brine from the ferment and then blend the rest until smooth. Add 1/2 to 3/4 cup of apple cider vinegar to the puree before pouring into jars.