How to Make Kiwi Jalapeño Hot Sauce | Lacto-Fermented Hot Sauce Recipe with Tropical Fruit
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- Опубліковано 13 кві 2021
- Fermented Kiwi Jalapeño Hot Sauce is our new favorite fruit-forward homemade hot sauce recipe. Kiwis are some of the most fun and lively tasting fruits we know. Their bright, tropical flavor and acidity make them the perfect addition to a batch of fermented hot sauce. Coupled with jalapeños, cilantro and scallions, kiwis produces a homemade fermented hot sauce whose color is a brilliant green with a vivid flavor to match.
And since the main spicy element of this hot sauce recipe is jalapeño (which has a relatively mild heat), this is a hot sauce you can douse liberally over anything in need of a light, tropical heat. It’s one of our go-to fish taco hot sauces. It also adds a fun, delicate heat to pad thai and other noodle dishes.
Lacto-fermentation adds deep complexity to hot sauces. All the ingredients in this recipe are all specifically chosen to work together in preserving their lush tropically bright flavors. To ensure a hot sauce has a fully rounded out flavor and isn’t just a one-note spicy sauce, we often add something from the onion family to a recipe. The onion used here is scallions. Scallions are brighter in flavor than a typical yellow onion. Herb also do a ton to lift the flavor and aroma of a hot sauce. The additional of a whole lot of cilantro adds a clean freshness to the recipe that helps it shine-even after a few weeks of fermentation.
So if you’re looking for a bright, tropical, fruit-forward recipe for your next batch of homemade hot sauce, look no further.
Recipe linked below.
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Would have never thought about using kiwi or herbs in a sauce! Brilliant
Thanks! They make the hot sauce super-fun and fresh-tasting. Give it a try, and let us know how you like your hot sauce.
Thankyou. Looks good
Love a green life
Thanks so much! We love this one.
Hmm, may use this for a chutney
Sounds delicious - let us know how it turns out if you do!
I really want to try this one. Thanks!
Let us know when you do and how it turns out!
I might make this with Thai chilis, tomatillos, kiwi and some serrano's! THAT sounds great! Like a little sweet and FIERY yumminess!
That would taste so good!
This looks like a great sauce; I had never thought of using kiwi to thicken. I think the vinegar would kill off the probiotics, though.
We add vinegar to slow down further fermentation since we don't keep all of the brine in our hot sauce ferments! It also helps with flavor.
First time I have watched one of your videos, very impressive. How long will this sauce keep?. Both in the fridge and out of the fridge
Thank you! You'll want to store this hot sauce in the fridge. It will keep for several months!
@@FarmSteady Thank you, love your channel, very informative
Where would be the best place to keep the fermentation going well.
Good question. No need to keep your fermenter anywhere special. Ours lives on the counter in the kitchen. Just keep yours at room temperature out of super-direct sunlight and not in a place where the temperature swings dramatically.
what do you do with the rest of the brine
Marinade chicken thighs in it!
Can I sub apple cider vinegar for white vinegar?
Absolutely! It's your hot sauce so go with whatever vinegar you like best (or have on hand!)
Hellow
Thanks for watching!