Fermented Hot Sauce

Name: Fermented Hot Sauce
Cuisine: British
Ingredients: 20 small orange peppers; 2 large red scotch bonnet chillis; 1 thumb ginger; 4 cloves garlic; 1 L water; 45 g salt; 30 ml olive oil; 10 g sugar; 40 ml vinager

Matthew Lay @merlin

Fermented Hot Sauce

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Ingredients

20small orange peppers
2large red scotch bonnet chillis
1thumb ginger
4 clovesgarlic
1 Lwater
45 gsalt
Seasoning Step
30 mlolive oil
10 gsugar
40 mlvinager

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Steps

1

Deseed the peppers and chilli's and add to a mason jar along with peeled and chopped garlic and ginger
2

Dissolve the salt in the water and pour the brine on top of the veg. Add more brine if it does not cover the veg. Add a clear jar inside the mason jar to hold the veg underwater.
3

Leave the mason jar lid mostly closed and leave for 9-21 days (up to you - longer means for more flavour changes.
4

Strain the contents of the jar, keeping the brine to one side.
5

Blend the veg into a paste, adding enough brine to make the sauce runny. You may want to add the chilli pieces one at a time to get the right level of heat.
6

Taste. Add some of the oil, blend and taste again. Repeat with the vinegar, and again with the sugar. Keep tasting. Add enough oil to help emulsify the liquid, vinegar for sharpness and sugar for sweetness.
7

Bottle and keep in the fridge.