Hot Sauce 101

One of my favorite fermented foods to make is hot sauce! It’s so easy and it always turns out well, no matter what proportions of chilies, veggies, water and garlic I use. I blend everything up, let it sit on the counter for about a week and then bottle and store it. The rich flavor produced makes it irresistible on eggs, rice or (my personal favorite) late night taquitos with a dollop of sour cream.

Enjoy my recipe for Sriracha Verde. it’s super garlicky, rich and complex.

Fermented Sriracha Verde

Yields 1.5 cups hot sauce

• 1 3/4 lb Fresno chilies

• 1.75 lbs Jalapenos

• 3 green thai chilies

• 2 tbsp garlic powder

• 1 tbsp brown sugar

• 1 tbsp kosher salt

• At least 3 garlic cloves.

Instructions:

Wearing clean rubber or latex gloves, destem the jalapenos and chilies. Dump in food processor along with puree, adding a bit of water if necessary.

Wearing clean rubber or latex gloves, destem. When a chunky paste has formed, pour into a glass jar and seal. Leave on counter for seven days, stirring the contents at least once a day.

After a week of daily stirring, bring mixture to a boil and add 1/2 cup white vinegar. Bring down to a simmer for ten minutes, stirring frequently. Let mixture cool and put through a food mill with a very fine grain attachment. Alternatively, use a sieve and a flat wooden spoon to stir and smush all the liquid through the strainer into a bowl below. Tedious, but worth it. Taste your final product and consider if it needs more salt, sugar, or even a dash of vegetable oil for a smooth finish. Your homemade sauce can now be bottled, labeled and gifted. Bottles should be stored in the refrigerator for up to a year.