Olive Magazine
Fermented Hot Sauce Recipe

Fermented hot sauce

Published: March 17, 2018 at 12:07 pm
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  • Preparation and cooking time
    • Total time
    • + fermenting
  • Easy
  • Makes 250ml

Make your own fermented hot sauce with this quick and easy recipe. This spicy sauce is packed with punchy flavour and makes the perfect dip. Plus, it will last up to 3 weeks in sterilised jars

  • Vegan
Nutrition:
NutrientUnit
kcal6
carbs1.3g
sugars1.3g
protein0.1g
salt0.8g
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FOOD TREND: FERMENTING

The trend that’s popped up everywhere for the past five years continues. Now, kimchi is appearing in supermarket ready-meals while chefs continue to experiment. Counter Culture (the brother of fermenting early adopter The Dairy in Clapham, listen to our podcast with them here) makes out-there ferments like cocoa bean miso, and, in Glasgow, Kimchi Cult craft its kimchi following ancient recipes, as well as its own fermented veg and pickles. At home, start simple – you only need water and salt to get a good ferment going.

Ingredients

  • 25g sea salt flakes
  • 1 tbsp plus extra to blend golden caster sugar
  • 5 red scotch bonnet chillies
  • 15 mild red chillies
  • 2 tbsp apple cider vinegar

Method

  • STEP 1

    Dissolve the salt and sugar in 100ml boiling water then top up to 600ml with cold water.

  • STEP 2

    Trim the stalks from the chillies but leave the green caps. Halve and deseed, then roughly chop.

  • STEP 3

    Put the chillies in a sterilised Kilner jar (one with a clip-top lid is ideal). Pack them in and pour the brine over the top to cover. Close the lid and leave in a cool place for 2 weeks. Give the jar a shake twice a day and after 2 days open the jar once a day to release the gas that will form on fermenting.

  • STEP 4

    After 2 weeks the liquid will be cloudy, the peppers will be soft and they should have a tangy, sour, but not unpleasant flavour. Strain the chillies and keep the brine. Put the chillies in a blender (the more powerful the better) and whizz until smooth, adding the cider vinegar and enough brine until you have a sauce consistency you like. Blend in another 2-3 tsp of sugar depending on how much of a sweet edge you want. Decant into sterilised bottles and keep in the fridge for 2-3 weeks.

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