๐Yezzzzz ๐
๐ช Right? ๐
๐ ๐ Iโm exited about fermented habanero sauce in my eminent future ๐ถ๐
๐ How I make hot sauce ๐ถ:
๐ถ I ferment 500 gram coarsly chopped habaneros in a 5% salt brine for 3-ish days. You can use any hot peppers to your liking – many different peppers add more complexity to the sauce – I just LOVE the fruity hotness of the habanero peppers ๐ Also you can skip the fermentation if you just want to try making the hot sauce right away, no problem ๐
๐ If in doubt do the fermentation- it adds that extra depth to your sauce and definitely takes it to the next level ๐๐คฉ
๐ For the sauce itself I heat up the strained (save the brine) fermented peppers (500 gram) along with 6 cloves of garlic, one chopped onion, 1 deciliter sugar and 2 deciliter apple cider vinegar๐. I bring everything to a quick boil and simmer for 10 minutes. You can taste and adjust the sugar/vinegar ratio to your liking at this point.
๐ถ Blend it all up to a smooth and silky sauce adding some of the brine if you want a thinner sauce and a bit more salty end result ๐๐ถ
๐Thatโs it yโall – will you give it a try?๐
โค๏ธ Also what are you exited about? ๐ what inspire you? Let us know down below โฌ๏ธ
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