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Ultrahot sauce recommendations?
(hexbear.net)
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this post was submitted on 10 May 2024
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Do you jar it? I usually make fresh stuff throughout the summer but in smaller portions so I eat it before it goes bad
I like to ferment mine, let nature do the preserving for me and add that really smooth lactic acid flavor/aroma
your image is removed on hexbear fyi
You can see external images if you load them on the home instance through clicking the rainbow star (fediverse) button under the post (at least on desktop).
That might be the tallest jar I've ever seen lol
How do you ferment it?
You make a 3-4% brine, cut up your ingredients, and dump everything into a big jar with some form of airlock to let excess CO2 escape. Let it sit somewhere cool and dark for a week or two, stir or shake it up a little now and then, and when it smells like the good kosher pickles from the grocery store it's ready to throw in the blender with any last-minute spices or whatever.
You can also blend everything up at the beginning but imo it's easier to deal with a brine than a mash.
The Serious Eats page on it is a massive infodump but the main things to know are the salt concentration and the anaerobic environment
No its good as soon as you make it. Its vinegar based so it lasts a while if you store it after. Ill post the recipe in another reply
Ah, that makes sense. I use very little vinegar, I'm not a huge fan of it. I like lime juice for my acid
Edit: I'm talking about salsa though. I don't know why I thought I was making hot sauce lol