Making hot sauce can be a fun and rewarding process. You can start by blending hot peppers, garlic, and salt with vinegar or water, then letting it ferment for a few days to develop flavor. There are many recipes available online, ranging from simple three-ingredient sauces to more complex variations. Basic Hot Sauce Recipe
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Ingredients:
- 226g (8oz) chili peppers, tops removed and coarsely chopped
- 2-3 garlic cloves, peeled
- 6g (1 tsp) coarse kosher salt
- 1/4 cup water
- 1/4 cup vinegar (apple cider, white wine, or rice wine)
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Instructions:
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Combine the peppers, garlic, salt, and water in a food processor. Blend until you achieve a chunky salsa texture.
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Transfer the mixture to a clean glass container and cover it with cheesecloth. Let it sit at room temperature for 24-48 hours to kickstart fermentation.
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After 1-2 days, stir in the vinegar and cover again with cheesecloth. Allow it to ferment for an additional 5-7 days.
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After a week, blend the mixture until smooth. If the sauce is too thick, add more water or vinegar to reach your desired consistency. Optionally, strain the sauce for a thinner texture.
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Store the hot sauce in a clean jar or bottle in the refrigerator. It can last for several months.
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Customization Options
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Pepper Varieties: Experiment with different types of peppers for varying heat levels and flavors. For example:
- Mild: jalapeños, banana peppers
- Medium: cayenne, serrano
- Hot: habanero, ghost peppers
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Sweetness: Add sugar or sweet vegetables like carrots or onions to balance the heat.
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Spices: Incorporate spices such as cumin, coriander, or mustard seeds for added depth.
Fermentation Tips
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Fermentation helps develop flavor and preserves the sauce. Ensure that the mixture is covered to prevent contamination.
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If you notice any mold, it’s essential to remove it immediately. The sauce should smell tangy and have bubbles, indicating active fermentation.
Storage and Usage
- Shake the bottle before use, as separation is normal. Use the hot sauce to enhance the flavor of various dishes, from tacos to grilled meats.