23
Jan
If you like your sauce less hot remove the seeds and membranes and discard. They float if left whole.
Makes 1 quart of finished hot sauce but it can be scaled up infinitely.
Aged hot sauce recipe. Let the chilies ferment for 4 weeks and add in 2 cups of distilled white vinegar. Let the barrel aged hot sauce sit for seven more days. After you pull it back out add in another 1 2 cup of the vinegar along with 1 2 cup of tamari.
All total a full batch of barrel aged hot sauce will yield approximately 3 quarts. The main flavors in the hot sauce i make are peppers and garlic. The first year i made hot sauce i made it out of habanero peppers.
I didn t follow a particular recipe. I just made it up as i went. I took a bottle of the finished product to my dad.
My dad is a hot sauce connoisseur. He has a couple shelves of hot sauce in the fridge. These aged fermented hot sauces are an example of the versatility of fermentation preserved foods.
They are also an example of zero waste or whole utilization at work. If we are being perfectly honest they are the result of years of procrastination. These little bottles are packed with flavor and.
Hey christopher thanks a lot for that great recipe. I ve always wanted to ferment my very own barrel aged hot sauce. Since i harvested a whole bunch of fresh amarillo and lemon drop chiles the perfect time is now.
It seems i own pretty much the same barrel with very small bunghole like you do. How to make this aged sriracha hot sauce step by step. Wash the chiles and chop off their stems.
If you like your sauce less hot remove the seeds and membranes and discard. Work the next step in 2 batches so you don t overload the food processor. Add the chiles garlic salt to the food processor.
Process for 2 minutes until very liquid. For a thinner hot sauce add more water and or vinegar a bit at a time until you achieve the consistency you want. Straining the hot sauce will thin it out considerably.
This is a very simple louisiana style hot sauce recipe using only peppers vinegar and salt. You can easily include other ingredients to build flavor such as garlic onion herbs and other seasonings. Other hot sauces are also aged including one that s a favorite for making buffalo wings.
And the famous huy fong foods sriracha is supposedly aged for a bit. The exact taste of tabasco or any other brand for that matter would be extremely difficult to duplicate at home. Roughly chop the chiles and compost the stems.
Blitz the chiles in a food processor or blender with the salt and water until you get a rough paste or slurry depending on how much moisture there is in the peppers themselves. I keep the seeds in the chiles but if you want a milder sauce remove them. Makes 1 quart of finished hot sauce but it can be scaled up infinitely.
Directions 1 prep your peppers. Select fresh unblemished peppers and wash them. Slice the peppers lengthwise.
2 pack your jar pack the pepper slices into a half gallon mason jar. They float if left whole.