Fermented hot sauce

Discussion in 'The Foodies forum.' started by geigercntr, Aug 27, 2019.

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  1. Aug 27, 2019 #1

    geigercntr

    geigercntr

    geigercntr

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    Just starting off a batch of hot sauce.

    Red chilli peppers, some dried ancho peppers, some ginger and garlic and a handful of blueberries from the Tesco yellow sticker section.

    Covered with a 3% brine solution. Will leave it until I remember to do something with it (probably around a month), by which time it should've fermented nicely and turned nice and complex and hot and sour. I'll blend the solid material down and add enough of the liquid to hit the consistency I'm after


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  2. Aug 27, 2019 #2

    Oneflewover

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    Wow! Done it before? How'd it turn out if so?
     
  3. Aug 27, 2019 #3

    geigercntr

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    Not done this specific recipe, but made a good few batches now. All bar one have come out really well. The one that didn't was because the batch of peppers I used had as much heat in them as a wet teabag. No amount of fermentation is going to make them exciting
     
  4. Aug 27, 2019 #4

    Oneflewover

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    Will have to look into it....
     
  5. Aug 27, 2019 #5

    jceg316

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    Do you literally blend in a food processor/hand blender etc? Do you remove anything first? I'm interested as I'm gonna grow chillies for sriracha sauce.
     
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  6. Aug 27, 2019 #6

    geigercntr

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    Depends what's in there tbh. I'll remove stuff like mustard seeds or cloves/cardomon which are unlikely to blend well. I'll leave most other stuff in there.

    Oh and I use one of those 'stick' style hand blenders
     
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  7. Aug 27, 2019 #7

    jceg316

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    This makes a lot of sense. I was in this fermented hot sauce group on Facebook and didn't get how people's "sauce" went from being pickles basically, to a sauce. Blending is the missing step!
     
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  8. Aug 27, 2019 #8

    geigercntr

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    Gotcha. I think I'm likely in that same FB group! Another tip is to get yourself a pack of xantham gum. Works as a thickening agent and can thicken a thin sauce and prevents the brine and blended solid portions from splitting
     
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  9. Aug 27, 2019 #9

    jjsh

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    I live sriracha sauce; what type of chilies are you going to use?
     
  10. Aug 28, 2019 #10

    jceg316

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    Don't know yet, my wife is the grower so I'm sure she has some in mind. I'm not into stupendously outrageous heat but I do like a bit of a challenge, are there any you recommend?
     
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  11. Aug 28, 2019 #11

    jceg316

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    Thanks I will look into this!
     
  12. Aug 28, 2019 #12

    Ben034

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    Just a standard jar with a bit of cling film and an elastic band?
     
  13. Aug 28, 2019 #13

    geigercntr

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    I used a standard jar with a sandwich bag filled with a bit of water. That works to push the solid stuff and keep it below the brine to prevent mould.
    The lid is loose enough to allow CO2 to escape
     
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  14. Aug 28, 2019 #14

    -Bezza-

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    I'm now researching hot sauce recipes...

    Any good recipes you can suggest or is it just a case of getting chillis, brine, vinegar and making up the rest?
     
  15. Aug 28, 2019 #15

    dan125

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    Never heard of fermented hot sauce before but love a hot sauce so will have to give this a go
    Thanks for posting :hat:
     
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  16. Aug 28, 2019 #16

    Ben034

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    I believe Tabasco is a fermented hot sauce
     
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  17. Aug 28, 2019 #17

    jjsh

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    No idea I'm afraid, I was hoping you could tell me as I'm keen on giving this a go. acheers.
     
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  18. Aug 28, 2019 #18

    jceg316

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    If I get anything specific I'll let you know.
     
  19. Aug 28, 2019 #19

    terrym

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  20. Aug 28, 2019 #20

    geigercntr

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    There's a reasonable enough general recipe here (https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/), just skip past the typical cooking blog preamble.

    I tend to use whatever I have to hand or whatever I like the look of in the shop.

    I'd always chuck few garlic cloves in though!
     
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