How do you make a lacto fermented hot sauce from dried peppers?! Well, it’s really simple and you only need a few ingredients. The hardest part of this recipe is waiting for the fermentation period is done so you can make and taste your sauce.
Happy Cooking!
Ingredients:
2 oz Chile de arbol
.25 pequin peppers
1 shallot (I used 5 yellow pearl onions in the first batch in the video)
7-10 cloves garlic depending on size
1/4 c brine from previous ferment
Fine sea salt
Filtered or bottled spring water
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Mason jars – 32 oz regular mouth
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Mason jars – 32 oz wide mouth
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Fermentation lid for wide mouth jars
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Fermentation weights
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Digital pH meter – Apera PH20
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The Noma Guide To Fermentation Book
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Dried habaneros
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Candy thermometer
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Dried African Birds Eye peppers
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Cast iron pan
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#hotsauceaddict
5 Comments
Started my 1st fermentation with early peppers
Thank you 💙
This concept is basically my absolute favorite ferment to make on a regular basis but I do it a bit differently. It was even a core element to my most successful popup yet:
I use dried gochu, tien tsin, er jing tiao, and Kashmiri together which creates the most vibrant, intense and well rounded flavor and color. First toast the dried peppers in a dry pan until every one has a little bit of scorching. (Now's ideal to de-seed if you need to control the heat). Then I simmer the them until soft in as little water as I can manage, probably a tablespoon or so in a small pot. Then I vac bag them with smashed whole garlic cloves (scorching optional), sliced shallots and 2% of the weight in salt.
14 days later, its funky and its amazing on its own and blended up; But if you want to lean into the Asian influence you can fry the paste in peanut/sunflower oil with thai fermented shrimp paste (Tra Chang), minced dried shrimp and palm sugar. This gives funkier more savory and complex Thai fermented (Nam Prik Pao) than you could ever buy in most store. It's even better than what most thai restaurants have. If you want to up the subtle lacto flavors reserve some of the paste before cooking and mix it into the paste at the end (1 part uncooked chili paste to 5 parts nam prik pao is a good starter ratio).
I like the process. But what if we don't have a previous ferment and we don't want to use sauerkraut? Can this be done building the ferment from scratch?
This looks so incredibly spicy and delicious! Can’t wait to make this! 🔥🌶️🔥