Fermented Habanero Hot Sauce
My newest obsession is fermented pepper mash. Pick your favorite peppers, add some salt and let it sit for a couple of weeks to ferment. You can do this in a salt water brine or just a salt brine. You can do fresh peppers, dried peppers or pick and match. Fermentation pulls a bit of heat out of the pepper but you are left with magic. A tingly, bubbly effervesent experience that dances on your tongue. You can also add layers of flavors or aromatics like onions, peppers, garlic, cumin, coriander and more. Spice up your spice and you are ready to go. Once you have your bubbly fermented pepper mash, the sky is the limit with what you can do. Add your favorite vinegars, blend it up, or just use it as is on top of pizza, nachos or noodles. Heck, add it to ice cream, who knows? Here is a simple recipe to get your started.
Recipe
Step One
Ferment the Peppers
1lb Habenero’s pulsed in blender with seeds
2 tablespoons Salt
Ferment on the counter for 2 weeks keeping the pepper mash under the brine. I used a Mason Jar and ziploc bag of water to press the mash down below the surface. This will keep your top layer of mash from getting any mold.
Step Two: Make the Sauce
In a blender Add:
Fermented Pepper Mash
1/3 cup Peach vinegar
1/3 cup Sherry vinegar
Pulse until extremely smooth and blended and pour into your favorite jar. This sauce keeps forever!
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Step by Step Photo Guide