I bottled some fermented hatch chile hot sauce, with ~3.5 small bottles. It’s delightful – a nice slow burn heat, but not scorching, and a hint of smokiness (I smoked the chiles before fermentation).
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Nice! This year’s harvest is my first time being successful with pepper fermentations. I don’t really like vinegar, so a fermented sauce or pepperoncini is more up my alley.
I also like having some not-so-hot hot sauces on hand. My shishitos started ripening before I could grill them up, so I fermented them into a sauce with a lot of onion. It’s basically peppers & onions in sauce form and I’ve been slathering it on everything lately.
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Looks good! My wife is from Ruidoso. WE come home from Hatch with 3-4 bushels a year. We get them roasted, bring them home, clean them and package them in Ziplock sandwich bags. We stack them on a cookie sheet and keep them in the freezer for the next year. I still have yet to do a fermented chili sauce but that is a damn good idea. One more thing to add to my list of experiments.
Thanks for the inspiration. I am now very excited to try this out.
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It’s totally worth it! If you have a copy of The Fermentation Kitchen, I used the habanero hot sauce recipe in there as a base. I also put a dab of Greek yogurt juice in the ferment to start, because I suspect the smoking process kills most of the latent lacto bugs on the peppers.
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Thank You god sire. I will look up the recipe today.
this looks so good my mother would love this.