EASIEST Fermented Hot Chilli Pepper Sauce - Habanero and Birds Eye

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Fermented hot pepper / chilli sauce, fiery and explosive with flavor, is so fun and tasty to make when gardens and farmers markets are brimming with jalapenos, habaneros, Thai birds eye’s, cayenne peppers, serranos and other chilies. Fermented hot sauces are easy to make,  and don’t take much active time in the kitchen beyond chucking a few hot peppers into a jar, waiting, and then blending them up to make some delicious fermented hot sauce.

Traditionally, all hot chilli sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing them to sit in vats and ferment.

Both Tabasco sauce and sriracha are traditionally prepared through lactic acid fermentation, before they undergo further processing.

Fermentation is a magical and transformative culinary technique that not only helps to preserve foods that might otherwise spoil, but it also gives foods a complex and rich depth of flavor.  It’s the beneficial lactobacillus bacteria that proliferate during the lengthy fermentation process that gives this hot sauce its unique and vibrant flavor.

To prepare a good fermented hot sauce, you need just three simple ingredients: chilies, salt and time; however, the addition of garlic provides the sauce with depth and balance. You can also add other flavorings including herbs, spices, ginger, onion, scallions or sugar, which can temper the heat of the sauce.

Ingredients
* 500g-1kg fresh chilies of your choice
* 6-8 cloves garlic
* 3 tablespoons fine sea salt (aiming for 3-6% saline solution)
* 4 cups warm water
* 1tsp Xanthan Gum (optional)
* .5 cup vinegar of your choice
* 1.tsp of olive oil

Special Equipment
* glass fermentation weighs / jar filled with water
* high-speed blender
* Large jar
* airlock or ziplock bag filled with salty water (so bacterias/algae doesn’t grow)
Instructions
* Remove the tops from the peppers, and split them in half lengthwise. Pack your chosen jar tightly with the chilli peppers and garlic, leaving about 1-inch or so of headspace.
* Whisk the salt into the warm water until it dissolves. Pour the brine over the chiles and garlic.
* Place a weight and bag of water over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid if you have one or your bag of water, and allow the chiles to ferment at room temperature 2 to 3 weeks, or until they smell and taste pleasantly sour.
* Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add .5 cup of the reserved brine and .5 cup of white vinegar to the blender, and process until smooth. If you are using the xanthan gum, mix it into the spoon of oil and add it to the blender for a slightly thicker sauce. Optionally you can strain the pulp through a fine-mesh sieve, and bottle.
* Use right away or store in the refrigerator up to 1 year.
Notes
For a thicker consistency, skip straining the sauce and bottle it as a puree. In addition to garlic, you can also add, onion, lime, turmeric, ginger or other herbs and spices.

Nutrition
Calories: 12kcal | Carbohydrates: 2g | Sodium: 656mg | Potassium: 93mg | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 40.9mg | Calcium: 5mg | Iron: 0.3mg