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Updated [Recipe, I Guess] Fermented Hot Sauce

I went to the lady I buy vegetables from and asked for some mild, flavorful chilies. Cutting the first one I could tell they were not mild. When life gives you 500 grams of the wrong chilies, you make hot sauce. The flavor is great, but wrong for the dish I was making.

So, I rehydrated some dried chilies I had (which are very mild with a nice slight funk to them) and chucked it all in the blender with some garlic. It looks gross. In about 5-7 days there should be a sludge at the bottom, and watery goop at the top.

Once it will strip paint it goes into a saucepan for about 30-45 minutes to reduce. Then I will add salt and vinegar. It should be delicious.

Cheradenine OP , (edited )

https://sh.itjust.works/pictrs/image/cfb72149-aa8e-49f4-bb81-9d9f64d039d8.jpeg

https://sh.itjust.works/pictrs/image/2e842731-9f32-4ba4-aaec-bee91498a4db.jpeg

Before and after of another hot sauce I made.

DigitalNirvana ,

Yay hot sauce! I like to add other flavorings, ginger, fenugreek, or cumin, etc.

Cheradenine OP , (edited )

Here is the after. Its very hot, I used it to top a variation on Chicken Katsu Curry today. I know that isn’t a hot dish but variety is the spice of life or some such.

This is a ‘burns the top of your mouth, and inside of your lips, but still has flavor’ hot sauce.

ETA: another photo from a few days in to the ferment.

https://sh.itjust.works/pictrs/image/0901a0eb-e159-42f2-95db-d073985e6a58.jpeg’

https://sh.itjust.works/pictrs/image/5d8e0e96-e8c1-4d27-abbe-a72aaffda794.jpeg

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