Fermented ORANGE Chilli Hot Sauce - Recipe

hot peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and can be used for a less spicy sauce.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while being a healthier option.

Introduce the recipe for fermented orange hot sauce.

Discuss the types of peppers being used: white ghost peppers, Caribbean red habanero, sugar rush peach, sweet banana, and red ramiro.

Crush 5 cloves of garlic with a knife and add them to the mixing bowl.

Remove the stalks from the peppers and chop them roughly, being careful of the juices.

Crush about half a teaspoon of fennel seeds and 4 cardamom pods and add them to the mixing bowl.

Peel the outer layer of the sweet peppers and remove the inner layer, setting them aside.

Prepare the brine by mixing 24 grams of salt into 1 liter of water to create a 2% brine solution.

Pour the brine over the peppers in the mixing bowl, ensuring the onion is placed on top to keep everything submerged.

Seal the container with a lid and insert an airlock, ensuring it doesn't touch the liquid.

Label the container and place it in the fermenting fridge.

Check the fermentation after one day, noting the bubbling and pressure in the airlock.

After one week, check the fermentation again, observing the bubbles and cloudiness at the bottom.

After over a month, check the fermentation, ensuring there is no mold and the onion is still edible.

Remove the brine and onion from the fermented peppers, noting the smell and appearance of the mixture.

Cooking Techniques

Equipment Needed

Spice Level: