Yep… hot sauce making has taken over my life and so has fermentation. If you haven’t tried either and are hesitant well.. put that hesitation aside and dive in. In my opinion fermented hot sauces are superior in taste to their vinegar-acidified counterparts. There’s that extra complexity in the flavor that just can’t be described. And I’m not even gonna get into the whole healthy aspect of eating fermented foods. I’ll leave it at… probiotic, etc, etc. This is gonna be a really quick post guys… there’s seriously nothing to it. Let’s make some awesome hot sauce.
Wait, tomatillos aren’t hot…
True, but habaneros are and they’re in my ingredient’s list. They’re pretty damn hot so be careful when you handle them. Don’t dice them with your bare hands… in fact, let the food processor do the chopping… or wear gloves. I don’t need gloves to handle them (some people do) but if I were to rub my eyes with my habanero fingers… well… that might be short of a 911 call. Other than that… habaneros are DELICIOUS!
Return on investment…
The coolest aspect of making hot sauces at home… ok, there are two really cool aspects. If you are a control freak, this is definitely for you. Second, the return on investment here it’s incredible. There’s virtually no effort involved and I can guarantee you no store-bought sauce will ever even come close to being as good as your homemade one that took 10 minutes including dishes.
Ingredients (makes about 1 litre… that’s about 4 cups I guess):
6-7 large tomatillos
2 habanero chiles (be careful, these are really hot, you might need to use gloves)
6 garlic cloves
1 yellow onion
1 lemon, pulip and all… remove the seeds, discard rinds and pith.
1/2 tsp ground coriander seeds
2 tsp salt
1/4 tsp xanthan gum (if you don’t have this… your sauce might be a bit runny but that’s perfectly fine)
Ten minutes? Seriously?
Ok, so it’s more like ten thousand minutes but your contribution is only about 10. Put everything in a food processor for about 5 minutes. Pour the fresh sauce into a glass jar with a lid. Leave some head space for the sauce will bubble up and might increase in volume during the first stages of fermentation. Don’t tighten the lid to hard. Fermentation releases CO2 and if you sealed the jar the pressure can build up and shatter it. Allow to sit at room temperature for at least 7 days. You will notice a lot of activity in that jar, bubbles specially and the wonderful aromas of fermentation. You don’t have to transfer the sauce to the fridge but you can. Once in the fridge the fermentation process will slow down dramatically but won’t stop and your sauce will continue to age and get better over time. Good night!