Tang & Flame Fermented Hot Sauce

Preparation Time:
20 minutes

Fermentation Time:
1-8 weeks

Yield:
Approximately 1 Pint

Nutrition Information:
Calories: 5 (per tablespoon)
Fat: 0g
Carbohydrates: 1g
Protein: 0g
Sodium: ~50mg (varies by amount used)

Ingredients

• 500g hot peppers (Any peppers will do. I used mostly habaneros, a couple Carolina reapers, and a few others) — stems and seeds removed

• 10g non-iodized salt (2% of total pepper weight)

• 2 tsp dried minced garlic (optional seasonings, added after fermentation)

• 1/2 to 1 cup vinegar (white or apple cider, to taste)

Preparation

1. Prepare the peppers: Wash all the peppers thoroughly. Remove stems, then slice each pepper in half and remove the seeds.

2. Weigh the prepared peppers: After deseeding and stemming, weigh the cleaned pepper halves. You should have around 487g.

3. Calculate and add salt: Use 2% of the total weight in salt (for 487g, use about 9.75g). This salt level helps create an environment that encourages good bacteria (lactobacillus) while inhibiting spoilage and mold.

4. Mix thoroughly: Combine the salt and peppers in a large bowl. Stir well to ensure the salt is evenly distributed.

5. Vacuum seal: Place the salted peppers into a vacuum-sealable bag. Flatten the contents as much as possible, seal the bag, and label it with the date.

6. Ferment: Store the sealed bag in a cool, dark place (ideally between 60-70°F / 15-21°C).

7. Check fermentation: After about 5 days, inspect the bag. If it’s ballooned with gas, carefully burp the bag to release pressure and reseal it.

8. Continue fermentation: Let it ferment for approximately 2 weeks in total. The longer it ferments, the deeper the flavor.

9. Blend: Once fermentation is complete, pour the contents into a blender. Add 2 tsp dried minced garlic (or fresh, if preferred) and blend until smooth.

10. Add vinegar: Slowly blend in 1/4 to 1/2 cup of vinegar, depending on desired acidity and flavor. Blend until fully emulsified.

11. Bottle: Transfer the hot sauce to sterilized glass bottles or jars.

12. Store: Keep refrigerated for optimal flavor and shelf life. It should last up to 6 months or more in the fridge.

Tips

Always use non-iodized salt for fermentation (iodine can inhibit good bacteria).

• For a smokier flavor, try fire-roasting some of the peppers before fermenting.

• Vinegar not only enhances flavor but also helps preserve the sauce after fermentation.

• The sauce will continue to age and deepen in flavor in the refrigerator.

• Always use clean utensils when scooping to avoid contamination.