Fermented Hot Sauce
The Ging(e) gave samples of this delicious and easy hot sauce to me and some of her other foodie friends. She got it from this YouTube video created by Joshua Weissman and I transcribed it. (You’re welcome.) If you like hot sauce, you’ll LOVE this recipe!
INGREDIENTS:
1-¼ lbs fresno (or other hot) peppers, stems cut off and peppers sliced lengthwise
1-¼quarts water (preferably filtered)
3-½Tablespoons fine sea salt
8 cloves garlic, thinly sliced
½ cup canola oil
PROCEDURE:
Slice stems off peppers and cut each pepper in half lengthwise
Place peppers in ½ gallon mason jar
In a medium bowl, make a brine by combining water and 3-½Tablespoons sea salt. Whisk until salt is absorbed.
Pour brine over peppers to cover. Weight down peppers with a ramekin or other object to keep them submerged.
Cover jar tightly and allow mixture to ferment for 5-14 days.
Strain fermented peppers through a sieve or chinois into a large bowl, reserving brine.
In a skillet, toast sliced garlic in the oil over medium-low heat just until golden brown. (Watch closely so they don’t get too brown or they’ll taste bitter.) Strain garlic, reserving oil and garlic separately.
In a blender, combine peppers, toasted garlic, ½ cup + 2 Tablespoons white vinegar, and 3 Tablespoons of the pepper’s brine.
Blend. When mixture starts to become smooth, stream in half of the garlic oil. Add salt to taste.
If desired, press mixture one more time through a sieve or chinois to smooth further.
Cool. Use a funnel to pour into small jars and refrigerate.