This is a great homemade hot sauce that resembles Asian rooster sauce. No preservatives. Fermented for 4 days. Made with green cayennes instead of long red chili peppers, and rice vinegar instead of harsh regular vinegar. Thus, better, I feel.
I started with 3 lbs of green chili peppers. That’s about 1 large grocery bag full. I removed the tops and sliced them and followed this recipe. Then I stuck them in clean mason jars and bowls and covered them with plastic wrap, and then I waited. And waited. And then on day 4 I had to finish them, because they couldn’t wait another day. But day 4 wasn’t to convenient for me, what with having no time, so I stood while a group of friends sat around my table and let them handle the conversation while I anti-socially blended chili peppers in my blender. Then I sat with them and sieved the paste into a large bowl. Then I threw out all the pulp, and then I divided the sauce between 6 small mason jars. That’s all. From 3 lbs of peppers you get 6 small jars. For all the work, is it worth it?
Yes. Wholeheartedly, yes. The fermented flavour is so rich, and the fact that I don’t have to go drink a litre of water or have a headache after eating it makes it wonderful. But mostly, it’s just the flavour – a tiny bit sweet form coconut sugar (or palm sugar, or cane sugar), and a not too acidic from the rice vinegar instead of regular cinegar, and not too salty, because it lives in the fridge, not on the shelf.
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