Homemade Hot Sauce Fermented Or Quick Cook Recipes

HOMEMADE HOT SAUCE (FERMENTED OR QUICK COOK RECIPE)

Steps:

• Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
• To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
• Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.
• Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. Make sure the peppers stay submerged under the brine during the entire fermentation process to prevent mold-growth.
• When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness.
• While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
• Transfer to a bottle and store in the fridge for 3-6 months.
• Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.
• Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.
• While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
• Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.

FERMENTED HOT SAUCE RECIPE

Steps:

• Gather the ingredients.
• Pack the peppers, carrot, and garlic into a 1-quart jar or 2 (1-pint) jars.
• Combine the water and 1 tablespoon salt in a large measuring cup. Stir until the salt dissolves.
• Pour over the pepper mixture in the jar. Place a weight on top of the peppers to keep them submerged.
• Seal the jar with a lid. Put the jar on a plate to catch any overflow and place it in a cool, dark place. Check on it periodically. If you are using a regular lid with no airlock, loosen it daily to let air escape. After about 7 to 10 days, the peppers should be ready.
• Strain the brine into a bowl.
• Place the peppers in a blender. Add about 3/4 to 1 cup of the brine, and 1 tablespoon of vinegar, if using.
• Blend on high speed until the mixture is smooth. If the sauce seems too thick, add more brine as needed.
• Strain the sauce through a fine-mesh strainer lined with cheesecloth over a large measuring cup. Gather together the ends of the cheesecloth and gently continue to squeeze the liquid from the mixture. Discard the cheesecloth and its contents.
• Taste the sauce. Adjust the seasoning with more vinegar and salt to taste. Pour the sauce into a bottle or container. Store the hot sauce in the refrigerator for up to 3 months. Shake before using.

FERMENTED HOT SAUCE

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.