Choose the level of heat makes creating your own tangy fermented pepper sauce worthwhile. If you like an ultra-hot sauce, use habaneros -- if you like your sauce a bit milder, use jalapenos. To ferment, use a natural vegetable starter or whey -- such as the liquid that sits on top of yogurt -- to keep the peppers' flavors intact without obscuring them.
Things You'll Need
- Vegetable starter or whey
- Fine-mesh sieve
Wash the peppers under running water. Cut the stems from the peppers, but leave the flowery green tops intact. Three pounds of peppers yields about 1 quart of sauce.
Put the peppers in the food processor. Add 1 peeled garlic cloves and 1 tablespoon each of salt and sugar for each pound of peppers.
Dissolve 1 packet of vegetable starter -- for every 3 pounds of peppers -- in 1/4 cup warm water and add to the food processor. Alternatively, add 1/4 cup of fresh whey.
Puree the ingredients on high until smooth. Stop the processor and scrape the sides of the bowl down periodically while processing.
Transfer the puree to a glass jar, leaving at least 1 inch of head space. Seal the jar and set it in a cool place.
Leave the jar to ferment for seven days after it begins to bubble. Start tasting the pepper sauce after seven days of fermenting to determine its potency.
Strain the pepper sauce through a sieve lined with cheesecloth and into a mixing bowl after it ferments to the desired potency. As it strains, press the solids against the sieve to render all the liquid.
Funnel the sauce into a glass jar. Fermented pepper sauce stays fresh for about six months at room temperature.
Tips & Warnings
- Reserve the pepper solids remaining in the sieve for use in soups and sauces -- anywhere a punch of heat is needed.
- Photo Credit bhofack2/iStock/Getty Images
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