1lbsChili Pepperschopped (red Jalapenos, Cayenne or Tabasco Peppers)
½teaspoonSaltuse about 2-3 teaspoon of salt for fermented version
1litreWaterunchlorinated (for the fermented version)
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Chop the Chilis and combine them with salt and Vinegar in a saucepan. Cook over medium high heat and allow it to come to a quick boil.
Now, simmer over low heat for about 8-10 minutes to soften up the chilis.
Allow it to cool down to room temperature. Now, transfer this to the food processor. Blend until smooth. If its too dry add just 1 tablespoon of water at a time and blend until smooth.
Use a strainer to sieve out the pulp and remaining solids. Transfer the sauce to clean and dry bottles and refrigerate until use.
FOR THE FERMENTED VERSION
Chop the Chili Peppers and closely pack them in an air-tight jar. Leave atleast 1-2 inches of head space above them
Mix Unchlorinated Water with salt to make Brine solution and pur this over the Chili Peppers
Cover with the lid tightly and allow it to ferment for 1-2 weeks in a cool and dry place away from direct sunlight. (At about 55-75F for ideal fermenting)
After 2 weeks check the Chili Peppers. When they are done fermenting, you'll see that the brone will turn cloudy.
Unscrew the bottle and transfer all of it (including the brine) to a saucepan or pot and simmer for 10-15 minutes over low heat. (You can sieve out the brine and just use the Fermented Chili Peppers alternatively).
Cool it down to room temperature and blend in a food processor until smooth
Sieve the pulp and solids using a strainer, and store the sauce.
Homemade Hot Sauce
Amount Per Serving (2 cup)
Calories 758Calories from Fat 117
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 7g
Monounsaturated Fat 1g
Vitamin A 60074IU1201%
Vitamin C 71mg86%
* Percent Daily Values are based on a 2000 calorie diet.
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Homemade Hot Sauce https://www.recipemagik.com/homemade-hot-sauce-recipe/