hot sauce.
Ingredients:
250-300g chili peppers, sliced in half, stem removed.
4 tbsp tomato paste.
2 garlic cloves.
1 tbsp sugar.
1/4 cup neutral oil.
white vinegar.
kosher salt.
xanthan gum.
Yield:
Equipment:
1L glass jar.
fermentation weights.
high-speed blender.
mixing bowl.
make an old leather boot taste good. Spicy, sweet, acidic, umami fermented hot sauce.
Execution:3
ferment.
Mix the peppers with 2% of their weight in salt.
Place the tomato paste, garlic and peppers into a food processor and blend.
Place the mix into a glass jar, apply an airtight seal of plastic wrap directly over the mix and cover with a lid
Preferably, put the peppers and tomatoes into a vacuum-sealed bag.
Place the jar in a warm/room temperature environment (70-82°F), away from sunlight. Let ferment for 4-5 days.
2. blend & season.
To a blender, add all of the contents of the fermentation and blend until smooth, then begin drizzling in oil in a thin, steady stream while the blender is running through the feed hole on the top.
Once incorporated, add a small pinch of xanthan gum while blending on high-speed (Add 0.1-0.3% of the weight of the liquid). Typically, this measurement can be eyeballed; you may need just the tip of a butter knife's worth. Don’t add too much.
Season to taste with vinegar, salt and sugar.
Store in the fridge for up to 3 months.