|Lacto-fermented green jalapeno hot sauce and paste.|
I've never made hot sauce before, but my peppers are going nuts, so I figure it's about time. Ideally I would like them all to be red so that my hot sauce is red... but for a first go I'm using green jalapenos along with a few red mystery peppers... yeah funny story, I have three or four pepper plants that I have NO CLUE what variety they are. I know I planted jalepenos, banana peppers, and pepperoncinis along with my red and orange sweet peppers. None of these peppers are skinny and red. But I have some skinny red peppers. I'm pretty sure they are from this chef's blend pepper mix I planted from last year's seeds, but I didn't think any of them sprouted. I guess I shouldn't be surprised, my peppers got so messed up when I started them... better labeling next year!
So since I've never done this before, I'm using someone else's recipe. The recipe I'm following is from The Nourished Kitchen's ecourse Get Cultured! How to ferment anything.
Fermented Hot Sauce
- 3 pounds fresh chili peppers (Scotch bonnets,Jalapenos, Serranos etc.)
- 4 to 6 cloves garlic, peeled and minced
- 2 tablespoons unrefined cane sugar, optional
- 2 teaspoons unrefined sea salt
- starter culture*
allow it to ferment at room temperature forfive to seven days. After five to seven days, strain the fermented chili mixture through a fine mesh sieve. Reserve the solids for a fermented chili paste and
the strained liquid for a hot chili sauce. The fermented chili paste should keep, refrigerated, or several months while the fermented chili hot sauce can keep, unrefrigerated or refrigerated, for several months.
*Options for your starter: Use 1 cup fresh whey (from straining dairy ferments) or 1/4 cup brine from previously fermented vegetables.
Happy fermenting- I'll post pictures as soon as I have some!