txsmkmstr's Red Sauce
- Thread starter pmad
- Start date
Looks great - care to share more details and recipe?
Had to wait for permission from Txsmkmstr to share his recipe.
Sauce:
3 red bell peppers
2 habanero peppers
1/2 medium onion
4 cloves garlic
Brine:
2 ½ cups filtered or spring water
2 tablespoons non-iodized salt
Instructions
In a clean jar, combine the peppers, onion, and garlic.
In a separate vessel, make a brine by combining the water and salt.
Place a weight, if using, then pour the brine into the jar, leaving at least one inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for 10 days. Burp the jar (open the lid to release gas buildup) daily.
Once fermentation is complete, strain the ferment, reserving ¼ cup of the brine.
Add:
1/4 cup brine
1/4 cup rice wine vinegar
raw honey to taste (I like mine on the sweet side) maybe a 1/4 cup
1/4 teaspoon coriander (optional)
Place the ferment, honey, vinegar, reserved brine and coriander in a blender or food processor. Blend until completely smooth.
Keep the sauce stored in the refrigerator for up to one year.
I love fermenting peppers.
I do nearly the same but without the addition of the final vinegar/sugar mix.
I just love the flavors of the peppers and the funky tartness of the lactic acid that the fermentation adds.
I may need to try a batch based on this recipe. Thanks.
I do nearly the same but without the addition of the final vinegar/sugar mix.
I just love the flavors of the peppers and the funky tartness of the lactic acid that the fermentation adds.
I may need to try a batch based on this recipe. Thanks.
Sounds great! This is the rare time of the year (furnace is off, but not quite warm enough for the AC to be on..) where my house isn't too cool for fermentation. I'll have to get the jars and burp caps back out and give this a shot!
