Tibetan Chili Hot Sauce

dried red chilies

🥗Healthier: fresh red chilies

💰Cheaper: cayenne pepper

Fresh chilies can provide a different flavor profile while cayenne is a more budget-friendly option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is often cheaper.

Prepare a half gallon mason jar with a burper to allow gases to escape during fermentation.

Vacuum seal tibetan chilies in bags and observe them filling with air, indicating fermentation.

Submerge the peppers in a salt brine, aiming for a salt concentration between 2% and 5%.

Use a glass weight to keep the peppers submerged to prevent mold.

Pour off some of the salt liquid before blending to avoid a too salty hot sauce.

Blend the peppers until completely pulverized, noting that some seeds may not blend fully.

Strain the blended mixture through a sieve to remove chunks and seeds, pressing out the juice.

Add vinegar to the strained mixture to thin it down, adjusting saltiness with the brine if necessary.

Bring the sauce to a boil for one minute to kill any potential bad bacteria.

Add xanthan gum to thicken the sauce and keep the ingredients suspended, blending thoroughly with an immersion blender.

Bottle the hot sauce into five-ounce bottles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens