Best 2 Fermented Hot Chili Sauce Recipes

**Experience a Taste of Fiery Delight: Explore a Collection of Fermented Hot Chili Sauces**

Indulge in a culinary journey of heat and flavor with our curated selection of fermented hot chili sauces. These fiery concoctions, crafted with care and precision, promise an explosion of taste that will tantalize your palate and leave you craving more. From the classic Sriracha to the unique and bold flavors of Habanero and Ghost Pepper sauces, this article offers a diverse range of recipes that cater to every spice level preference. Whether you're a seasoned chili enthusiast or a novice seeking a taste of the extraordinary, our collection of fermented hot chili sauces guarantees an unforgettable culinary experience. Embark on this flavor-filled adventure and discover the perfect sauce to elevate your meals to new heights of spiciness and satisfaction.

Let's cook with our recipes!

FERMENTED HOT CHILI SAUCE

Fermented Hot Chili Sauce image

I'm posted this sauce full of heat, good for you food enzymes, beneficial bacteria, vitamin C and carotene from http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/ I used kefir whey to inoculate the chilies with beneficial bacteria. You don't need a starter. But if you want these two sights are great. http://www.culturesforhealth.com/ or http://www.wildernessfamilynaturals.com/category/culturing-products.php. Just salt and chili's. The cooking time is fermentation time.

Provided by Rita1652

Categories Sauces

Time P5DT20m

Yield 1 quart

Number Of Ingredients 5

Ingredients

3 lbs fresh chili peppers (Ghost, Scotch bonnets, Jalapenos, Serrano's etc.)
4 -6 garlic cloves, peeled and minced
2 tablespoons unrefined unbleached cane sugar (optional)
2 teaspoons unrefined sea salt
1/4 cup fresh whey (see sources in description above for vegetable starter culture dissolved in 1/4 cup water may be use)

Steps:

Snip the stems from the chilies, but leave their green tops intact.
Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
Don't discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .

Nutrition Facts : Calories 562.7, Fat 6, SaturatedFat 0.6, Sodium 4775.6, Carbohydrate 124, Fiber 20.7, Sugar 72.3, Protein 26.2

FERMENTED HOT SAUCE

Fermented Hot Sauce image

This is not a salsa, but a fermented hot sauce. If you have the patience, it is worth it.

Provided by Russell

Time P12DT18h12m

Yield 96

Number Of Ingredients 7

Ingredients

1 pound habanero peppers
salt as needed
3 medium (blank)s carrots, roughly chopped
2 medium onions, roughly chopped
2 cloves garlic
1 teaspoon olive oil
1 ¾ cups white vinegar

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.

Nutrition Facts : Calories 3.8 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 0.3 g

Tips:

Choose the right chili peppers: For a hotter sauce, use hotter peppers like habaneros or cayenne peppers. For a milder sauce, use milder peppers like Anaheim or poblano peppers. You can also mix different types of peppers to create a unique flavor profile.
Ferment the sauce for the right amount of time: The longer you ferment the sauce, the more sour and complex it will become. For a mild sauce, ferment for 1-2 weeks. For a more sour sauce, ferment for 3-4 weeks.
Use fresh, high-quality ingredients: The fresher the ingredients, the better the sauce will taste. Use ripe, flavorful chili peppers and other vegetables.
Sterilize your jars and equipment: This will help to prevent contamination and spoilage.
Store the sauce properly: Once the sauce is fermented, store it in a cool, dark place. You can store it in the refrigerator for up to 6 months, or in the freezer for up to a year.

Conclusion:

Fermented hot chili sauce is a delicious and versatile condiment that can be used on a variety of dishes. It is also a great way to use up leftover chili peppers. With a little planning and effort, you can easily make your own fermented hot chili sauce at home. So what are you waiting for? Get started today!

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