Homemade Fermented Chile Sauce
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Recipe from Pitmaster: Recipes, Techniques, and Barbecue Wisdom
Ingredients
- 10 ounces (280 g) fresh red hot chilies, green tops removed
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) water
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon xanthan gum (optional)
Instructions
- 1
Place all the ingredients in a blender and purée.
- 2
Let stand for 30 minutes.
- 3
Pour the ingredients in a cylindrical glass jar.
- 4
The chiles must be fully submerged. If required, use a weight, such as a small glass bowl.
- 5
Lightly cover the jar with a piece of plastic wrap and poke a few holes in the plastic wrap to let the chiles breathe.
- 6
Leave the chiles on your counter for two weeks.
- 7
Stir the chiles after one week.
- 8
If you see any mold on the surface of the fermentation chiles, simply spoon it out.
- 9
After two weeks, transfer the sauce to two pint-sized (475 ml) Mason jars.
- 10
Xanthan gum will keep the sauce from separating. Optionally, purée the sauce with the xanthan gum before moving to the Mason jars.
- 11
NOTE: If you want to create your own combinations, a solid basic fermenting technique is to add 2 percent salt by weight of the peppers.
- 12
Press the peppers down and make sure they are covered in liquid and let sit on your counter for at least two weeks.
- 13
Refrigerate indefinitely.
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