Hot Sauce

Back to Alex's food page.

Basic Recipe

The approach is lactobacillus or lacto-fermentation. This anaerobic bacterium turns sugars into lactic acid. This is why no vinegar is needed in the recipe.

16 oz	canning jar
4 tsp	kosher salt
4 cloves	garlic*
to fill	organic hot peppers
to fill	spring water

Do not wash or rinse the peppers. The lactobacillus is on them.

Remove stems from peppers. Cut roughly and pack into jar with solid ingredients. Fill to top with water.

Ferment in cool place with lid snug but not tight for 4 weeks. Liquify in blender. Push through seive. Bottle in two 5 oz. woozy bottles.

Keep refrigerated. The flavor will mellow a bit after bottling.

Specific Versions

Cayenne + garlic: good all-around hot sauce not unlike Tabasco.

Cayenne: as above, but thinner, sweeter flavor.

Cayenne + passion fruit + garlic: ???.

Cayenne + serrano + garlic: ???.

Serrano + garlic: ???.

Jalapeno + garlic: ???.

Red jalapeno + garlic: ???.

Poblano + cayenne dregs + garlic: ???.

Jalapeno + red jalapeno + poblano + cayenne dregs + garlic: ???.

Jalapeno + red jalapeno + poblano + garlic: ???.

Peppers

Cayenne: 30,000 Scovilles. Hot. Sweet.

Serrano: 10,000 Scovilles. Medium hot. Vegetal?

Red jalapeno: 5,000 Scovilles. Medium. Sweet.

Jalapeno: 2,500 Scovilles. Medium. Vegetal.

Poblano: 1,000 Scovilles. Mild. Vegetal.