I used to make a hot sauce similar to this in a restaurant where we would age it in small bourbon barrels for a month. Go ahead and skip that step and make this fermented hot sauce in a week.
• Blend hot peppers with 2.5 - 3% salt and 1T water for every half-pound peppers.
• Place in a Mason jar covered with a paper towel and place in a dark cupboard around 70F.
• Check after 2-days. If there is white mold on top, scrape off, mix pepper mash, and return to cupboard.
• Check and repeat everyday after that for a total of 7-days.
• Place fermented peppers in a blender with 1-cup of distilled white vinegar for every half-pound of peppers.
• Blend on high then strain and enjoy.
• Will keep in the fridge for up to a year.
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30 сен 2023
