RECIPE: GET RED HOT SAUCY
The days are short, the nights are long and, well, it’s pretty bloody cold! Here is my recipe for a saucy little number that will warm up even the coldest, wintery day or night! It’s fresh, spicy and smokey, but most importantly, it’s actually good for you. You see this hot sauce is heaven for your microbiome - those legions of good bacteria that are waiting for you to rejuvenate and energise them.
How, might you ask? Well, the magic here, is that it’s lacto-fermented. Just like sauerkraut, kimchi, cultured yoghurt - you know, all the good fermented stuff! All of these foods power up the good bacteria in your tummy, helping you to fight off winter nasties and strengthen your immune system. It can even help with your complexion - rehydrating tired skin. Fermented foods are truly a game changer! It also tastes amazing - and it’s easy to make too.
INGREDIENTS
*1 cup fresh chilli peppers or mild red pepper (go for the heat level you want) and cut them into quarters
1 medium-sized organic carrot, chopped
1 cup dried smoky peppers (suggested: ancho or chipotle)
1-2 tablespoons fresh lime juice or vinegar (I quite like apple vinegar!)
3-4 garlic cloves
1 tablespoon salt
1 tsp maple syrup or honey (optional)
1 cup water
DIRECTIONS
Whisk together salt and water in a mixing bowl and then pop to one side.
In a large mason jar (16 or 32-ounces), pack all of the peppers, carrots, and garlic inside.
Pour the water-salt mixture over the veggie mix. Add more water to makes sure all the ingredients are fully submerged.
To ensure the ingredients stay covered by the water, add a fermentation weight, small glass lid, or even a small sandwich ziplock bag filled with water as a weight. There should be a little room between the water and the lid to leave space for the fermentation process.
Once the weight is in place, secure the lid and store in a warm, dry, dark place for five days to two weeks, depending on your taste.
After at least five days of fermentation time, remove the lid from your jar and pour the briny liquid into a bowl.
Place peppers, garlic, and carrots into a blender, adding in the reserved briny liquid ¼ cup at a time until it achieves the desired consistency.
Add in the lime or vinegar and continue to blend until smooth and silky.
Pour the sauce into a bottle or jar and store in the fridge. Pairs well, in my humble opinion - any meal! Breakfast, eggs, salads, pasta … the list goes on. If you are especially pleased with your hot saucy mixture, then pop it in a lovely bottle, slap on your own label and give these out for gifts! Use within 3-6 months and keep in fridge.
* Now, when it comes to what chillies to use, keep to the same colour, you don’t want a brown sludgy mix. These are the two that I have found work the best but honestly, use what you can easily find and have fun with it.
Red Medium Hot Sauce: Red bell peppers, red cayenne peppers, and red jalapeño peppers
Green Mild Hot Sauce: Green bell peppers, green jalapeños, and poblanos
Notes
If you choose to use cheesecloth during fermentation, you’ll need to use some sort of weight to keep the peppers submerged under the brine to prevent mold growth. You can purchase specialty weights to do this, or fill a zip-top sandwich bag with water and submerge it in the top of the jar.
I haven’t used it in this recipe, but you can add xanthan gum which works as an emulsifier, stablizer, and thickener. It is 100% optional. If you choose not to use it, your hot sauce will separate in the fridge. Just give it a good shake each time you go to use it.
The hot sauce will thicken considerably in the fridge, so keep that in mind as you decide on the consistency while blending.
Depending on the power of your blender, your hot sauce may be foamy when you’re finished blending. If so, let the hot sauce rest for 15-20 minutes, then scrape off any foam before bottling.
A word of warning about working with hot peppers:
Let’s stay safe here when working with hot peppers. So even when you’re working with “mild” hot peppers like poblanos and jalapeños, it’s important to:
Wear gloves while handling and cutting.
Wash hands extremely well after handling.
Wear goggles and work in a well-ventilated area (this is particularly true with super hot peppers).
Wash all cutting boards, knives, and utensils well after preparing.