- 230 g Fresno chiles (“red Jalapeño”) with stems trimmed but green tops left on
- 150 g bell peppers (red/yellow) with stems trimmed flush to top of pepper
- 35 g (one small head, ~ 10 cloves) garlic
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- ½ cup water
- ½ cup distilled white vinegar (you’ll need it much later)
This made ~ 5 ounces when pushed through a fine mesh strainer.
- Medium/rough cut chiles and peppers into ¼" or ½" pieces
- Peel garlic cloves and cut in half
- Add everything to blender and blend until “smoothie” consistency
- Transfer to a glass jar
- Cover with tea towel/paper towel and secure with a rubber band or similar
- Put somewhere you don’t mind smelling like hot sauce (a garage is ideal)
- Check back in 3 days for tiny fermentation bubbles
- Stir approximately daily
- Repeat for at least two more days (five days of fermentation)
- Or until you stop getting new bubbles
- Or you get bored and decide you want hot sauce
- Pour fermented stuff back into blender and add ½ cup distilled white vinegar
- Blend until completely smooth (1-3 minutes)
- Pour into a fine mesh strainer over a medium sauce pan
- Push mixture through strainer with a rubber spatula
- When you think you've got it all pushed through:
- Grab anything flat and rigid (table knife, whatever)
- Run it along the bottom of the strainer to catch sauce that's stuck there
- Repeat this push-and-scrape process until you run out of patience (at least twice more)
- Bring sauce to a boil and then simmer for 5-10 minutes or until it has the consistency you want.
- NOTE: this sauce will thicken up even more once it cools
- Let sauce cool for a while, maybe put the pot in the fridge if you have room
- Bottle as appropriate and stick in the refrigerator, you’re done!
🎉 🔥 🎉 🔥 🎉 🔥
Each year we have:
- A list of peppers
- The various recipes created using the above template with:
- Amounts & types of ingredients used
- How long it fermented and how it was finished, along with yield
- Tasting and popularity notes!
Years: