FERMENTED HOT SAUCE
Making fermented peppers at home, to make hot sauce, is easy! Fermented Hot Sauce is a great way to use your all of your chili peppers at the end of the season!
Provided by Beth Neels
Categories sauce
Time 35m
Number Of Ingredients 3
Steps:
- Add ingredient to large pot. Bring to boil.
- Reduce heat and simmer for 30 minutes to one hour.
- Add peppers to blender, in batches, if necessary. Blend for a few minutes.
- If you want a smooth sauce, strain out solids. If you choose not to strain it, it will age hotter because the seeds are still there.
- Sterilize bottles. Fill bottles with hot sauce.
- Add limiter lids and then caps.
Nutrition Facts : Calories 10 kcal, Carbohydrate 20 g, Protein 3 g, Sodium 18 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
FERMENTED SERRANO PEPPER HOT SAUCE
Fermented Serrano Pepper Hot Sauce, a fiery explosion of flavor, is the perfect way to use a garden bounty of peppers during their peak growing season.
Provided by Sheryl
Categories Condiment
Time P10DT10m
Number Of Ingredients 5
Steps:
- Pull the stems off the peppers and wash. Slice them down the middle with a sharp knife. Pack them into your wide-mouth quart mason jar as tightly as you can. Push the garlic and onions in there.
- Stir the salt into warm water until dissolved. Allow the water to come to room temperature, then pour the water over the contents of the jar, taking care to cover the peppers completely.
- Place a fermentation weight over the chiles and garlic to hold them under the brine. Or push a jelly jar in the mouth of the wide mouth canning jar (removing a bit of brine may be required).
- Place the fermenting lid and airlock on the jar and seal tightly. Allow the jars to sit at room temperature for up to 10 days. The peppers should start to bubble around the end of day 1.
- Transfer the chiles and brine to a high quality blender. Blend like crazy.
- You have two options: strain the pulp through several fine layers of cheesecloth. Then bottle up and store in the refrigerator until ready to use. Or, pour the sauce directly into hot sauce bottles without straining through cheesecloth (it'll be much thicker).
Nutrition Facts : Calories 4 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 219 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FERMENTED HOT CHILI SAUCE
I'm posted this sauce full of heat, good for you food enzymes, beneficial bacteria, vitamin C and carotene from http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/ I used kefir whey to inoculate the chilies with beneficial bacteria. You don't need a starter. But if you want these two sights are great. http://www.culturesforhealth.com/ or http://www.wildernessfamilynaturals.com/category/culturing-products.php. Just salt and chili's. The cooking time is fermentation time.
Provided by Rita1652
Categories Sauces
Time P5DT20m
Yield 1 quart
Number Of Ingredients 5
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
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FERMENTED HOT SAUCE RECIPE - MY FERMENTED FOODS
From myfermentedfoods.com
Reviews 5Total Time 1 hrEstimated Reading Time 7 mins
- In a fermenting vessel or a crock, add onions, chillies, and garlic, and cover them completely with brine.
- Set the mixture in a clean, dark place at room temperature to ferment for about 4-6 weeks. Keep an eye on the contents of the crock. You must make sure that the ferment is completely submerged in brine.
- Once the fermentation is complete, strain the peppers, onions, and garlic, and reserve the brine.
- In a food processor or blender, add the strained onions, garlic, and peppers along with a little bit of the brine and process until smooth. This might take some time since the peppers have seeds. You might have to add brine a few times to ensure smooth grinding. Ideal consistency to look for is a paste that is thinner than Sriracha but thicker than Tabasco. Now it is time to add some tomatoes.
FERMENTED HOT SAUCE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (17)Category Hot Sauce, Main CourseCuisine AmericanCalories 3 per serving
- First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
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From fermentingforfoodies.com
5/5 (1)Category CondimentCuisine MexicanTotal Time 15 mins
- Usually, hot sauce is just made with hot peppers or a combination of hot peppers, garlic and onions. However, it’s fine to use whatever flavours you want. See the section above for a few of my favourite combinations.
- Finely chop all the vegetables and garlic in a food processor. Add the salt and continue to pulse until as smooth as possible.
- Scrape the hot sauce puree into a quart-sized (1L) jar for fermenting. Depending on the combination of vegetables, you may need to add a bit of water to keep everything under the liquid. To keep everything below the liquid for fermenting, use a ziptop bag filled with water as a weight. Generally, I don’t recommend using plastic bags fermenting, but in this case, it’s the best option.
FERMENTED HOT SAUCE - SIMPLE AND DELICIOUS! | FEASTING …
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4.9/5 (68)Calories 4 per servingCategory Sauces
- Wearing gloves, slice the small hot peppers in half, and remove stems and seeds if you like (for less heat). I left the seeds in mine. If adding bell peppers to temper the heat, cut into thin strips. Thinly slice the carrot (do not peel), slice the shallots and slice the garlic.
- Layer all into a 2 quart mason jar. Pour the saltwater brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 1/4 teaspoon salt per 1 cup of water.
- Weight the chilies down with fermentation weights (or use a small ziplock bag filled with water, to weigh the veggies down). You want the veggies completely submerged under the brine. Cover loosely with a lid ( or cheesecloth and rubber band) and place the jar in a pan or bowl to collect any liquid that may bubble over. The lid is loose here so gasses can escape easily, but no creatures can get in.)
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5/5 (3)Total Time 336 hrs 10 minsCategory Condiment, Ferment, SauceCalories 12 per serving
- Remove the tops from the peppers, and split them in half lengthwise. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.
- Place a weight over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid, and allow the chiles to ferment at room temperature 2 to 3 weeks, or until they smell and taste pleasantly sour.
- Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add 1 cup of the reserved brine to the blender, and process until smooth. For a thin sauce, strain through a fine mesh sieve. For a thick sauce, simply spoon the purée into jars, thinning with additional brine as necessary.
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