Fermented Hot Chili Sauce Recipes
FERMENTED HOT CHILI SAUCE
I'm posted this sauce full of heat, good for you food enzymes, beneficial bacteria, vitamin C and carotene from http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/ I used kefir whey to inoculate the chilies with beneficial bacteria. You don't need a starter. But if you want these two sights are great. http://www.culturesforhealth.com/ or http://www.wildernessfamilynaturals.com/category/culturing-products.php. Just salt and chili's. The cooking time is fermentation time.
Provided by Rita1652
Categories Sauces
Time P5DT20m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Snip the stems from the chilies, but leave their green tops intact.
- Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
- Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
- After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
- Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
- Don't discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .
Nutrition Facts : Calories 562.7, Fat 6, SaturatedFat 0.6, Sodium 4775.6, Carbohydrate 124, Fiber 20.7, Sugar 72.3, Protein 26.2
FERMENTED HOT SAUCE
This is not a salsa, but a fermented hot sauce. If you have the patience, it is worth it.
Provided by Russell
Time P12DT18h12m
Yield 96
Number Of Ingredients 7
Steps:
- Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
- Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
- Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
- Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
- Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
- Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.
Nutrition Facts : Calories 3.8 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 0.3 g
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- Remove the tops from the peppers, and split them in half lengthwise. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.
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