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Fermented hot sauce


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#1 PsyBearknot

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Posted 10 August 2016 - 11:09 PM

Base recipe
Ingredients:

½ pound red red Fresno chiles or red jalapeños
1 garlic clove
1 tablespoon kosher salt
¼ cup white distilled vinegar
¼ cup fresh lime juice
2 teaspoons sugar
Special equipment: cheesecloth
Directions: Pulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 1 day and up to 2 days to ferment.

Transfer chile mixture to a blender; add lime juice, vinegar, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and let sit at room temperature at least 1 day and up to 2 days to ferment more. Chill until cold.



I used 1.5# jalop"s, habanero and 1 mini chocolate bell pepper from the garden
Doubled the salt, doubled the garlic image.jpeg image.jpeg image.jpeg image.jpeg

Now to ferment for two days.
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#2 ethnobotanist420

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Posted 11 August 2016 - 12:58 AM

This sounds awesome... Will the final product be be a filtered liquid?
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#3 PsyBearknot

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Posted 11 August 2016 - 06:20 AM

No more of a sambal style
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#4 ethnobotanist420

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Posted 11 August 2016 - 12:21 PM

I think I have to make this... I'm also gonna double the garlic I think... I love garlic and eat an unholy amount of it lol

How do you think this would turn out with Birds Eye chilli's? I have a pretty decent heat tolerance lol
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#5 catattack

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Posted 11 August 2016 - 12:26 PM

Welcome to the capsaicin/garlic machine.


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#6 Juthro

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Posted 11 August 2016 - 12:29 PM

This sounds real good, Psy.

Is this a new recipe, or is this something you have made before?
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#7 rainbowsmurf

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Posted 11 August 2016 - 02:52 PM

Sounds fabulous ...can't wait to try making it at the weekend  :biggrin:


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#8 PsyBearknot

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Posted 11 August 2016 - 03:27 PM

This sounds real good, Psy.Is this a new recipe, or is this something you have made before?


Found it a search for fermented hot sauce. The base recipe comes out of Bon Appetite mag.
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#9 PsyBearknot

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Posted 11 August 2016 - 03:32 PM

I think I have to make this... I'm also gonna double the garlic I think... I love garlic and eat an unholy amount of it lol
How do you think this would turn out with Birds Eye chilli's? I have a pretty decent heat tolerance lol

j

I think it would work out with any type chilies personally. I like heat ! The mix I used was what was ready in the garden.

Loading up on the garlic will help the gut lining be protected from the hot stuff! Let me know how it turns out.

Too bad we can't figure out a topian hot sauce competition !
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#10 PsyBearknot

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Posted 11 August 2016 - 03:33 PM

Sounds fabulous ...can't wait to try making it at the weekend  :biggrin:


Let us know how it works out!
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#11 Juthro

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Posted 11 August 2016 - 03:33 PM

I hope you report back, once you try it out, please :)

I've been thinking about making fermented hot sauce for a while, but have never got around to it.
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#12 PsyBearknot

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Posted 11 August 2016 - 09:26 PM

Most defenatly J!

I don't know that much about fermenting but 1-2 days first round and 1-2 days after you add the rest I just does not seem like much time.
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#13 ethnobotanist420

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Posted 11 August 2016 - 11:30 PM

Welcome to the capsaicin/garlic machine.

I think with the amount of garlic and peppers/capsaicin I consume I am becoming that machine lol

@PsyBearknot
A Topia hot sauce competition would be AWESOME... It would just be nice to share things like this with each other... But hey we can share recipes right?? ;)

Edited by ethnobotanist420, 11 August 2016 - 11:31 PM.

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#14 PsyBearknot

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Posted 12 August 2016 - 05:02 AM

AH! HA!
The 1-2 day just did not feel right
Looked up original recipe
Found difference
BA website states 5-7 days each phase
And at the end it's filtered through fine mesh cloth or sive

http://www.bonappeti...chile-hot-sauce

ETHNO! Thanks for your original question! It kept maki g me think about this. SO glad I looked it up! Makes WAY more sence!
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#15 PsyBearknot

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Posted 12 August 2016 - 05:20 AM

DUUUUUDDDDEEEE

http://thepauperedch....html#more-5622

<runs out to garden and does naked grovie grow vibe dance in front of pepper plants>

Here is the next batch of peppers fate!
Toasted sesame and pumpkin seeds....FTWTF?!?!
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#16 PsyBearknot

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Posted 12 August 2016 - 05:22 AM

....down down down into a burning rring of FIRE FIRE FIRE! Huh huh huh huh!

Edited by PsyBearknot, 12 August 2016 - 05:23 AM.

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#17 kcmoxtractor

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Posted 12 August 2016 - 08:34 AM

i have developed quite the passion for fermented foods recently, 

thanks for sharing your recipe! here's one i've been using for kimchi, 

but i leave the shrimp and oysters out. 

 

12486012_440976016092175_8474804184421992924_o.jpg


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#18 PsyBearknot

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Posted 12 August 2016 - 09:57 AM

Oh man that sounds good! Thanks for posting the recipe!
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#19 GLP

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Posted 13 August 2016 - 08:11 AM

Psybearknot and kcmoxtractor thanks for the recipes, they will be added to my ever growing list of things to do. I have made several hot sauces before but never kimchi.


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#20 rainbowsmurf

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Posted 14 August 2016 - 02:33 PM

Well guys... and of course ladies... 

 

I spent a couple of happy hours in the kitchen creating meals for the freezer for the Things to help themselves to as and when.

 

Also,  I made psy's fermented hot sauce. It is currently sitting there looking colourful whilst fermenting.

 

I do have photos but I have mislaid my phone, will upload them when i remember where i put it  :biggrin:

 

Can't wait to try it. I have a feeling it will be worth the wait!

 

smells fabulous by the way.


Edited by rainbowsmurf, 14 August 2016 - 02:47 PM.

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