Fermented Hot Sauce

🥘 Ingredients

• chilies 680 g
• garlic 5 cloves
• salt 27 g
• brown sugar 67 g
• distilled vinegar 125 ml
• apple cider vinegar 45 ml
• xanthan gum ½ g

1. 1

   Add the chilies (jalapeño, serrano, or habanero) and garlic to a blender .
2. 2

   Pulse until you get a roughly chopped consistency and then add the salt (1.5 tbsp}) and brown sugar (5 tbsp). Process on high speed until you get a coarse paste.
3. 3

   Transfer the paste to a jar . Place the lid on top, but do not tighten or screw it on so air can escape, and let it ferment at room temperature for 4 days . Once the paste smells fragrant with a bit of a fermented nose, it’s done.
4. 4

   Place the chili paste in a blender , along with the distilled vinegar and apple cider vinegar .
5. 5

   Blend on high speed until as smooth as possible, adding more distilled vinegar if needed to thin. While the motor is running, blend in the xanthan gum (1/8 tsp).
6. 6

   Strain the mixture through a fine-mesh strainer into a a bottle and discard the solids.
7. 7

   It’s ready to use in whatever you’d like. Store loosely covered in the refrigerator for a very long time.