Best Fermented Hot Sauce Recipes

Fermented Hot Sauce image

Provided by Russell

Time P12DT18h12m

Yield 96

Number Of Ingredients 7

1 pound habanero peppers
salt as needed
3 medium (blank)s carrots, roughly chopped
2 medium onions, roughly chopped
2 cloves garlic
1 teaspoon olive oil
1 ¾ cups white vinegar

Steps:

Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.

Nutrition Facts : Calories 3.8 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 0.3 g

Fermented Hot Chili Sauce image

Provided by Rita1652

Categories Sauces

Time P5DT20m

Yield 1 quart

Number Of Ingredients 5

3 lbs fresh chili peppers (Ghost, Scotch bonnets, Jalapenos, Serrano's etc.)
4 -6 garlic cloves, peeled and minced
2 tablespoons unrefined unbleached cane sugar (optional)
2 teaspoons unrefined sea salt
1/4 cup fresh whey (see sources in description above for vegetable starter culture dissolved in 1/4 cup water may be use)

Steps:

Snip the stems from the chilies, but leave their green tops intact.
Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
Don't discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .

Nutrition Facts : Calories 562.7, Fat 6, SaturatedFat 0.6, Sodium 4775.6, Carbohydrate 124, Fiber 20.7, Sugar 72.3, Protein 26.2

Garlic and Achiote Fermented Hot Sauce image

Provided by Dan Kluger

Number Of Ingredients 12

2 garlic cloves
1 pound fresh red chiles (such as cayenne, Fresno, or Holland), coarsely chopped
3 tablespoons kosher salt
3 tablespoons sugar
1 cup olive oil
3 tablespoons achiote (annatto) seeds
2 teaspoons smoked paprika
3/4 cup distilled white vinegar
Special Equipment
A 1-pint glass jar; a layer of cheesecloth
Ingredient Info
Achiote seeds can be found in specialty stores, in the spice section of some supermarkets, and online.

Steps:

Pulse garlic in a food processor until finely chopped. Add chiles, salt, and sugar and pulse until chile pieces are no bigger than 1/2". Transfer mixture to jar and press down so chiles are slightly submerged in their own liquid. Cover with cheesecloth and fasten with kitchen twine or a rubber band. Let sit in a cool place away from direct sunlight at least 2 days and up to 5 days. The liquid will develop a slightly sour smell and there should be small bubbles scattered throughout. The longer you let it ferment, the more active it will become, but don't go longer than 5 days.
Heat oil, achiote seeds, and paprika in a small saucepan over medium-high. As soon as small bubbles appear around the edges of the pan (2-3 minutes), let cook another 30 seconds; let cool. Strain oil through a fine-mesh sieve into a heatproof bowl; discard solids.
Blend achiote oil, vinegar, and two-thirds of chile mixture in a blender until smooth. Transfer to an airtight container and stir in remaining chile mixture.
Do Ahead:
Hot sauce can be made 2 weeks ahead; cover and chill.

Garlic and Achiote Fermented Hot Sauce image

Provided by @MakeItYours

Number Of Ingredients 10

2 garlic cloves
1 pound fresh red chiles (such as cayenne, Fresno, or Holland), coarsely chopped
3 tablespoons kosher salt
3 tablespoons sugar
1 cup olive oil
3 tablespoons achiote (annatto) seeds
2 teaspoons smoked paprika
3/4 cup distilled white vinegar
A 1-pint glass jar; a layer of cheesecloth
Achiote seeds can be found in specialty stores, in the spice section of some supermarkets, and online.

Steps:

Pulse garlic in a food processor until finely chopped. Add chiles, salt, and sugar and pulse until chile pieces are no bigger than ½". Transfer mixture to jar and press down so chiles are slightly submerged in their own liquid. Cover with cheesecloth and fasten with kitchen twine or a rubber band. Let sit in a cool place away from direct sunlight at least 2 days and up to 5 days. The liquid will develop a slightly sour smell and there should be small bubbles scattered throughout. The longer you let it ferment, the more active it will become, but don't go longer than 5 days.
Heat oil, achiote seeds, and paprika in a small saucepan over medium-high. As soon as small bubbles appear around the edges of the pan (2-3 minutes), let cook another 30 seconds; let cool. Strain oil through a fine-mesh sieve into a heatproof bowl; discard solids.
Blend achiote oil, vinegar, and two-thirds of chile mixture in a blender until smooth. Transfer to an airtight container and stir in remaining chile mixture.
Do Ahead: Hot sauce can be made 2 weeks ahead; cover and chill.