Fermented Dried Pepper Hot Sauce Recipe - A Must Try Lacto Fermented Hot Sauce From Dried Peppers
Вставка
- Опубліковано 6 жов 2024
- How do you make a lacto fermented hot sauce from dried peppers?! Well, it's really simple and you only need a few ingredients. The hardest part of this recipe is waiting for the fermentation period is done so you can make and taste your sauce.
Happy Cooking!
Ingredients:
2 oz Chile de arbol
.25 pequin peppers
1 shallot (I used 5 yellow pearl onions in the first batch in the video)
7-10 cloves garlic depending on size
1/4 c brine from previous ferment
Fine sea salt
Filtered or bottled spring water
Check out these awesome knives, they are sharp!
santokuknives....
Some great steak recipes: • Home cooked steaks
For written recipes, check out my blog
www.logansinne...
Here's some kitchen equipment I use and/or recommend to get you started!
Mason jars - 32 oz regular mouth
amzn.to/3TRG5UK
Mason jars - 32 oz wide mouth
amzn.to/43M7xrP
Fermentation lid for wide mouth jars
amzn.to/46h7PGR
Fermentation weights
amzn.to/3Ks7VUo
Digital pH meter - Apera PH20
amzn.to/3MOzact
The Noma Guide To Fermentation Book
amzn.to/3M5OL7X
Dried habaneros
amzn.to/49RbtJL
Candy thermometer
amzn.to/3MtzMEj
Dried African Birds Eye peppers
amzn.to/46uqdgl
Nitrile gloves
amzn.to/3QiOtfy
Kitchen scale
amzn.to/3MQi8Kf
Cast iron pan
amzn.to/3nDZP1Y
Tomato shark
amzn.to/40W4B9w
Stainless steel saute pan
amzn.to/3KsgKxt
Immersion blender
amzn.to/40BL3aq
Fine mesh strainer
amzn.to/3MszX3B
Nutribullet
amzn.to/40VzECk
Food processor
amzn.to/3Ksn6vF
Smoke gun
amzn.to/3r5DIDb
Wood chips for smoke gun
amzn.to/3NQXsmZ
Dutch oven
amzn.to/40GSMnW
Tongs
amzn.to/3ZyPVM7
Microplane zester
amzn.to/3pwoPtn
Disclamer: As an Amazon Associate, the above are amazon affiliate links meaning I earn a small commission when purchased with no extra charge to you.
#lactofermentation
#fermentedhotsauce
#driedpepperhotsauce
#hotsaucerecipe
#hotsauceaddict
This concept is basically my absolute favorite ferment to make on a regular basis but I do it a bit differently. It was even a core element to my most successful popup yet:
I use dried gochu, tien tsin, er jing tiao, and Kashmiri together which creates the most vibrant, intense and well rounded flavor and color. First toast the dried peppers in a dry pan until every one has a little bit of scorching. (Now's ideal to de-seed if you need to control the heat). Then I simmer the them until soft in as little water as I can manage, probably a tablespoon or so in a small pot. Then I vac bag them with smashed whole garlic cloves (scorching optional), sliced shallots and 2% of the weight in salt.
14 days later, its funky and its amazing on its own and blended up; But if you want to lean into the Asian influence you can fry the paste in peanut/sunflower oil with thai fermented shrimp paste (Tra Chang), minced dried shrimp and palm sugar. This gives funkier more savory and complex Thai fermented (Nam Prik Pao) than you could ever buy in most store. It's even better than what most thai restaurants have. If you want to up the subtle lacto flavors reserve some of the paste before cooking and mix it into the paste at the end (1 part uncooked chili paste to 5 parts nam prik pao is a good starter ratio).
@@pawel7055 Sounds great. Toasting the peppers prior is a good idea.
Started my 1st fermentation with early peppers
@@johnmatherne6823 Nice! Are you using your habaneros?
@@LogansInnerChef yes about 10 and 5 red jalapeños giants. I see a ghost pepper growing 👍
This looks so incredibly spicy and delicious! Can’t wait to make this! 🔥🌶️🔥
@@aubreyfoster89 It is a super tasty sauce and easy to make!
Thank you 💙
@@EvaK7 You're welcome
I've always just chucked a couple fresh peppers in, but will definitely try using brine from another ferment! I hate to waste that stuff.
Adding fresh peppers works great too! The brine is good when used in homemade salad dressing as well.
I like the process. But what if we don't have a previous ferment and we don't want to use sauerkraut? Can this be done building the ferment from scratch?
@@Grayald You almost need a starter to get it to work. I've tried a few times without one with no luck. You can try using a few fresh peppers for more lactobacillus if you don't have any previous brine to see if it'll take.
The sauerkraut is just the juice and you only need about 1/4 c to get this to ferment.
@@LogansInnerChef hmm thanks. Guess I'll try it with the sauerkraut. Or maybe I can squeeze the juice out of my homemade kimchi. Fresh peppers are out for me due to lack of variety.