How To Make Lacto Fermented Hot Sauce With Roasted Garlic Cacao And Hatch Chiles Recipes
HOW TO MAKE LACTO-FERMENTED HOT SAUCE WITH ROASTED GARLIC, CACAO, AND HATCH CHILES
Come learn how to make your own lacto-fermented hot sauce! This is an easy recipe for fermented hot sauce with roasted garlic, cacao, and hot hatch chiles. Fermentation is the best way to create a flavorful hot sauce. Plus, this hot sauce can be easier on digestion since it's fermented and contains gut-healthy bacteria.
Provided by Kaitlynn Fenley
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Wash your fermentation equipment including the jar, weight, and lid. You can sterilize your equipment by rinsing it with vodka.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Add your peppers into the bowl on your scale until the scale reads 100 grams. Add 50 grams of roasted garlic to the bowl.
- Remove the bowl from your scale and set aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 300 grams of filtered water to your mason jar.
- Next, add 10 grams of cacao powder to the water.
- Add the weighed out peppers and garlic into the mason jar with the water and cacao.
- Place a small bowl on your scale and tare/zero the scale. Weigh out 20 grams of sea salt. Then add the 20 grams of salt to the jar of peppers, water and cacao.
- Place your standard mason jar lid on the jar, and secure. Shake the jar vigorously for 2 minutes.
- Remove the standard mason jar lid. Place your fermentation weight in the jar making sure to submerge all of the pepper pieces and weight fully in the liquid. Don't be afraid to squish and crush all the peppers down into the brine.
- Secure the standard mason jar lid to the mason jar.
- Allow fermenting at room temperature for four weeks.
- After fermentation, drain off half of the brine in the jar. (you can save this brine for use in salad dressing, or heirloom culturing recipes on our blog)
- Add the remaining fermented ingredients and brine to a high-speed blender.
- Add in the Jalapenos, onion, and apple cider vinegar.
- Blend on high until smooth.
- Strain the blended mixture through a mesh sieve, into a large jar or cup. (Keep the pulp for use in spicy recipes, like curry or soup)
- Add the liquid to a bottle, cap it, and store it in the fridge for up to two years.
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- 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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- Select A Style. Making your own fermented hot sauce requires making many small decisions about ingredients and techniques; in turn, those decisions will dictate the flavor and texture of the finished sauce.
- Choose Your Chile Peppers. Your choice of pepper(s) will have the most profound effect on the flavor and texture of your finished sauce. Sure, you could always throw a bunch of Thai bird chilies in some brine and YOLO it with Scoville units (and let’s face it, who am I to tell you how to live your life?).
- Prep Them Right. You’ve selected your peppers—maybe one variety, maybe a mix. The next step is to prep and process them. At minimum, it’s best to rinse and dry your peppers, in order to remove any potential residual wax coating or debris.
- Consider Some Support Players. Some fermented hot sauces include supplemental ingredients in the initial fermentation step. You can add virtually any ingredient, from sweet fruits like berries and melons to vegetables and aromatics such as carrots, beets, garlic, and onions.
- Brine or Mash? Perhaps the biggest decision when fermenting peppers is choosing between a salt brine or a mash. The goal here is to create an anaerobic environment to encourage LAB fermentation.
- Pack and Ferment. For successful fermentation, it’s helpful to choose a tall, narrow container with an airtight lid—glass, ceramic, or food-safe plastic are acceptable.
- Monitor and Wait. You’re all set up. Your jar is neatly packed and sealed with an airlock. All you have to do is wait and let the microbes do the work.
- Post-Fermentation Processing. You’re in the home stretch. You’ve followed all the steps, and your peppers are nice and sour, with an FDA-friendly pH under 4.0.
- Additives. Additives fall under two broad categories: Seasonings and additives to adjust consistency. When blended into the mix, these ingredients are meant to enhance flavor or improve texture.
- Storage. At last, you’ve got fermented hot sauce. It only took a couple weeks and 4000 words of this guide. Storage is as simple as bottling. But what’s the best way to store your sauce?
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