This stuff is STRAIGHT UP AWESOME. Fermented, local, fricken amazing….I used my fermented hot sauce as the base and tried to get it taste like my favorite sulfite sugar laden bottled stuff…..I NAILED IT. I gather you could make this simply using fresh peppers, garlic etc, but the fermented aspect gives it a flavor unlike anything just raw can do…. I use this sauce on everything, from beans to rice, tofu, tempeh, sandwiches- EVERYTHING….I’m sorta in shock I made it taste so good….. 🙂
See for yourself and tell me how it goes!
3C fermented hot peppers or 2c blended fermented hot sauce
1c raw local honey or raw agave
2T heaping mellow white miso- more if needed
1 clove garlic
1/2t pink salt
In a blender, combine all ingredients and process until completely smooth. Taste for sweeter or adjust for more salt. Bottle and refrigerate.
Makes 5-6 5oz bottles, or just one really giant awesome home batch.
This stuff is BOMB. I started making it last year and could not wait for this summer to roll around to plant all of the peppers I could to make it again. SO SIMPLE. You can use any variety of hot peppers, I use a mix of Hot Cherry Bombs, Cayenne, Jalapeño, and Chili’s. Depending on the kind of heat you prefer, you could totes add Scotch Bonnets and Habañeros to the mix for a hotter hot or add some sweet peppers to make it more like a homemade Sriracha Sauce. I also add in some fresh ginger, garlic in addition to the salt in the brine. I eat it on sandwiches, with tofu, just about anywhere I want a little kick in the pants. SO. GOOD.
You Will Need:
- A glass jar with a gasket lock-tite lid
- 2-3″ piece of fresh ginger
- 3-4 cloves of fresh garlic
- 3-4c prepared hot/sweet pepper mix, de-stemmed and at least split so that the brine can penetrate the pepper
- *Brine: Mix 1 heaped tablespoon of a mineral rich good sea salt, like pink or celtic sea salt, per quart water.
- a small dish to weigh the peppers down once the lid is sealed to keep them under the brine
In the clean glass jar, start layering the peppers, ginger and garlic in, tightly packing them and also pounding them in to crush them somewhat.
Layer them tightly! You can salt as you go or you can pre-mix your saltwater brine and pour over the pepper mix.
Leave about 2 inches of space from the top. I use a little porcelain ramekin and close it down with lid onto the peppers (do this over the sink so as not to let what spills out spill all over!)
All of the goodness should be completely submersed under the brine.
THATS’ IT! I put this in my dehydrator, not on, so it can do it’s thing in a safe, warm, undisturbed place for at least two weeks.
After several days you will see bubbles start to happen- Don’t open the jar! TWO WEEKS.
After two weeks, in the sink, because the contents are now under pressure, carefully open the jar- You will most definitely get a POP.
Pour this directly into your food processor or vita-mix and puree completely with ALL of the brine included. If you need more liquid, you can add a little bit of raw apple cider vinegar to the blender. Bottle and store refrigerated. AMAAAAAAZINGNESS.