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Fermented Hot Sauce (thelemmy.club)
submitted 4 days ago by to c/cooking@lemmy.world
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Getting this year’s batch started, will check in in about three or four weeks.

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[–] 8 points 4 days ago* (2 children)

I blended a 7 day ferment in 2.5% brine of sweet red, habanero, red onion and garlic (the peppers were from our garden) with the juice of one lime today and then strained and bottled it, and it is excellent. I've done longer ferments in the past but I think I prefer them greener. The hab/scotch bonnet/ghost/reaper sauce sounds like its gonna be hot as hell. Scotch bonnets are my favorite peppers to work with, and while no-one round bout these parts sells starts, I successfully got peppers from seed this year for the first time so I think I'll try to grow a batch next season. I'm also drying the lees -- they go great on pizza.

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  • [–] 2 points 4 days ago

    Using the lees is interesting, and I've never thought about it. You ever keep your fermentation liquid to use as a condiment? Obviously, I use some to blend in with the peppers to make hot sauce, but usually I end up with extra, and there's plenty of flavor in it.

    It's basically the same as Hawaiian chili pepper water or Puerto Rican pique.

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