Fermented Hot Pepper Sauce
This fermented hot pepper sauce is made with a blend of red habanero-, jalapeno-, cayenne- and bell peppers and deserves the name "Hot" trust me on that one :-)
My initial intention was to make a homemade Siracha sauce but as there were no red serrano peppers available I used some of my homegrown chillies instead and ended up with this really fiery fermented hot pepper sauce which both my wife and I love. It's definitely much hotter than the well known rooster sauce which I will make when I can get hold of an ample supply of red serrano and jalapeno peppers.
Preparation time: 20 minutes
---------
Cooking time: 15 minutes
---------
Resting time: 4 to 6 days
----------
Total working time: 40 minutes
---------
Total time needed: 4 days
----------
Difficulty: easy
----------
Produces about 700 ml / 23.7 oz
Ingredients for
fermented hot pepper sauce
- 500 gram red bell peppers
- 2.5 red Habanero peppers
- 130 gram red Serrano peppers
- 7 gram red Cayenne peppers
- 4 tbs. brown sugar
- 1 tbs. salt
- 5 cloves of garlic
- ½ cup of water
- ½ cup of white vinegar
Directions
- Take of stems of the peppers and place them with seeds and all other ingredients except the vinegar into a food processor and blend into a smooth liquid paste.
Ingredients of fermented hot pepper sauce after being blended for the first time- Pore it into a large jar with a lid and place it in a cool and dark place like a store- room or a cellar.
- Stir the sauce once a day for 4 to 6 days
- After 3 days or so the sauce should start to ferment and produce bubbles
- Once the fermentation has begun you can proceed with the next steps to finish your hot pepper sauce. However I let the sauce ferment for at least 2 days though before I process it and prepare it for bottling.
- To finish the sauce pour the fermented sauce into the food processor, add the white vinegar and blend it thoroughly (30 seconds should do)
- If you want to process your hot pepper sauce without the seeds and remaining solid particles pour it through a strainer into a pot to separate the sauce from the seeds. This will take usually several minutes and will leave a beautiful deep red sauce.
- However I don’t want to waste all the seeds and solid parts of my peppers and add the fermented sauce as it is from the food processor into a pot.
- Place the pot on the stove and bring the hot pepper sauce to a gentle boil. Let it simmer for about 15 minutes to thicken a little or till it has reached your desired consistency. Stir it occasionally.
- Finally take it of the stove and let it cool down before you bottle it. It should produce about 700 ml / 23.7 oz of potent hot pepper sauce.
Enjoy it as a marinade for meat, accompaniment for savory sandwiches, a dip or any dish you would like to give some extra spiciness South African style.
Hot Nigerian Fried Pepper Sauce
Fruity Tasty Mango Chutney
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Search
Recent Articles
-
sharp red fruity sauce and nutty cabbage rolls
Jul 03, 18 05:09 AM
An adaption of our diet towards greater vegetable content was desired for health reasons and one thing I wanted to translate from the traditional German
-
venison moussaka
Jul 02, 18 01:49 PM
This Cape venison moussaka recipe is a classic dish with aubergines. Aubergines are in season, gleaming and a perfect unblemished black .Moussaka is both Greek and Turkish
-
mu shu pork
Jul 02, 18 09:22 AM
Mu shu pork is a delicious dish that originated in Northern China. The dish can as well be prepared with chicken and only became popular in the Western world in the second halve of the 20th century.
Top 10 Recipes of September 2017
New! Comments
Have your say about what you just read! Leave me a comment in the box below.