Fermented Serrano Pepper Hot Sauce! 🌶️ 🔥 bright heat, deep flavor, and naturally preserved.

Описание: This was a fiery hot sauce, made with garden fresh Serrano peppers, a head of minced garlic, and my infused Spicy Tomato Vinegar: A sharp, savory sauce that brings the heat in a big way.
This batch was made with fresh garden Serrano peppers, garlic, and my infused spicy tomato vinegar, then lacto-fermented to develop complexity and shelf stability. I'll guide you through the simple steps of preparing, fermenting, and flavor enhancing our garden-fresh Serranos. I blend these vibrant peppers into a bold sauce and put it to the ultimate taste test with some delicious grilled chicken wings. 🌶️


Basic fermentation steps:
• Chop peppers, garlic, and flavor ingredients.
• Cover with non-chlorinated water and add ~2% salt by total weight.
• Keep everything submerged using a fermentation weight/airlock.
• Ferment several weeks until tangy and aromatic.
• Blend, strain if desired, and adjust flavor (vinegar, honey, etc.).
• Refrigerate raw for probiotic benefits or heat gently to stop fermentation.

After dehydrating the leftover solids at 115º F for about 8 hours to concentrate their flavors, I gently warmed them in a pan with rich olive oil over low heat to infuse the oil. This slow infusion process drew out the deep, spicy essences of the solids, melding them beautifully with the oil. Once thoroughly infused, I transferred the aromatic mixture into an airtight jar for preservation, capturing the robust flavors in every drop.

#HotSauce #Fermentation #SerranoPeppers #Cooking #garden

🫙Basic Fermentation Instructions for most Fruits and Vegetables:

Prepare (dice/mince) and mix all ingredients in a large bowl. To a quart mason jar, first tare scale to zero, then add all ingredients plus enough filtered (non-chlorinated) water to cover ingredients, leaving at least 1 inch headspace. Calculate 2-5% of total weight in grams and add that amount of salt. To calculate 2%, for example, weigh all the ingredients including the water in grams (minus the vessel) and multiply by 0.02). Cover with glass fermentation weight to keep everything submerged and cover with a fermentation airlock. Keep at room temperature, out of direct sunlight, to ferment, tasting periodically to achieve desired taste and crunch level, checking the pH if desired, to ensure it is below 4.6. Basic ferments like sauerkraut and cucumber pickles take around 5-10 days, but robust ferments, like hot sauces, for up to 2 months or more, checking at weekly intervals. Always use your senses to guide the fermentation process. The visual appearance, smell, and taste are your best indicators of success. Puree and strain, if desired, before bottling sauces. The sauce can be boiled to halt any further fermentation or can be left raw to enjoy the gut benefits. Transfer to fridge for long term storage, where it will continue to ferment, but significantly slower.

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