Chili plants are one of the easiest plants to grow yourself, but what to do with so many chili’s! Well, hot sauce of course! This recipe is easy to make yet complex in flavour! I really love the depth of flavour fermenting gives: sweet, tangy, garlicky spice. We can’t stop drizzling it on snacks, salads vegetables, meat, fish, on everything!
Recipe inspired by @thecuriouschickpea
Easy Fermented Hot Sauce with Honey
- 250 g chili peppers, tops removed and roughly chopped (optional: remove some seeds for less spice)
- 1 tsp coarse sea salt
- 3 garlic cloves, peeled
- 1/4 cup water
- To add after 1st round of fermenting:
- 1/4 cup apple ricer vinegar (rice wine vinegar or white vinegar will work too)
- To add after 2nd round of fermenting:
- 1-2 tbsp honey or sugar (to taste) - optional
Make sure you clean the glass container for fermenting well, I like to rinse it with boiling water.
To a food processor add the peppers, garlic cloves, salt and water and blend until you have a chunky salsa texture, ± 1 minute.
Pour the mixture into a clean glass container and cover with a cheesecloth or clean tea towel and wrap and elastic band or string around the top to seal the cloth. Leave on the counter for 48 hours.
After this time stir in the apple cider vinegar. Cover again with the cloth and leave on the counter at room temperature for 7 days.
When the time is up, transfer to a blender and puree until smooth. Taste and add honey or sugar if you’d like to sweeten it. If it’s too thick you can add some more vinegar or a drop of water, start with small amounts though!
The sauce is ready like this, or you can strain it through a mesh strainer, squeezing out all the juice from the remaining pulp. I added a few teaspoons of the mesh back for some extra texture in the sauce.
Transfer to a clean jar or bottel and store in the fridge. It will last for 2-3 months.
Shake before using, separation is normal.