Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
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A Recipe: Fermented Hot Chili Sauce
Thi s post c ontai ns a!li ate li nks and li nks to sponsor s.
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
Fermented hot chili sauce explosive with heat and teeming with food enzymes, beneficial
bacteria, vitamin C and carotene. Traditionally, all hot chili sauces were prepared through
fermentation and many of the worlds most renowned and well-loved sauces are still
prepared through this time-honored technique of combining hot chilies with salt and allowing
it to sit and brew away. Both Tabasco sauce and sri ra cha are traditionally prepared through
lactic acid fermentation chilies, salt and time are the only absolutely necessary ingredients.
choosing chilies to ferment
When I saw the lovely habaero chilies at the farmers market orange and red, yellow and
green, I knew that while a fresh salsa might be lovely, a fermented hot chili sauce would be
divine. So I packed several brown bags, filling them with some of the worlds most fiery
peppers. Theyre not the hottest, though; rather, the Ghost chili takes that prize averaging
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
between 850,000 and 1 million Scoville units. My vibrant and lovely Scotch bonnets? Why, they
rake in a mere 100,000 to 350,000 Scoville units. Of course any chili will do cayenne peppers,
jalapeos, Holland chilies all do beautifully, and Im particularly partial to the combination of
green jalapeos coupled with tomatillos for its fresh and slightly herbaceous undertones.
How to Ferment Chilis for Sauce
To prepare a good fermented hot chili sauce, you need just three simple ingredients: chilies,
salt and time; however, the addition of garlic provides a depth to the sauce while the inclusion
of unrefined cane sugar provides a sweetness that mellows the fire of the chilies. The first step
then is to separate the stems from the chilies, while keeping that star-like green cap intact for
it adds a very subtle complex perfume-like flavor to the sauce. Next, simply puree the chilies
with salt, adding other additions as you see fit unrefined cane sugar, herbs, garlic, onions or
anything else. A starter culture such as fresh whey reserved from making cheese, raw milk
yogurt or milk kefir, or even a packaged starter can then be added to inoculate the chilies with
beneficial bacteria ensuring a speedier and more reliable fermentation.
Where to Find Starter Culture
This recipe does best with a starter culture. You can use the whey leftover from making yogurt
or milk kefir, the brine from sauerkraut or beet kvass or you can use a commercial starter
(found here).
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
FERMENTED HOT CHILI SAUCE RECIPE Print
recipe type: ferment cuisine: american prep time: 20 mins total time: 20 mins serves: about a quart
Seasoned with fresh garlic this fermented hot chili sauce is rich with flavor, bright and fiery.
Use it in strict moderation to add flavor and heat to your meals. Youll notice that the flavor of
this sauce is more uniquely complex than vinegary sauces you can purchase at the grocery
store.
Ingredients
3 pounds fresh chili peppers (Scotch bonnets, Jalapenos, Serranos etc.)
4 to 6 cloves garlic, peeled and minced
2 tablespoons unrefined cane sugar, optional
2 teaspoons unrefined sea salt
vegetable starter culture dissolved in cup water, or cup fresh whey
Instructions
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
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 youve 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.
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About Jenny
Jenny McGruther is a wife, mother and cooking instructor specializing in real
and traditional foods. You can find her first book, The Nourished Kitchen
features more than 160 wholesome, traditional foods recipes.
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
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