Fermented Chile Sauce...As requested by AZ2FL

[SMOKE FREAK]

And I'm sorry it took me so long to post this.

I know this may not belong in the Grilling & BBQ forum so feel free to move it where it belongs.

First let me say that I'm no expert when it comes to fermenting. I started 5 or 6 years ago and have had successes and failures.
This is where I first found information that was plain and simple enough that even I could understand it.
https://www.fermentedfoodlab.com/

A few pics.
Hatch peppers

Jalapenos

About 3# total
Chopped and swimming in the brine.


On the third day the brine is cloudy and bubbles are rising in the jars.
This is good. It means the Lactic Acid is forming and the fermentation is under way.


On the eighth day I separated the peppers from the brine.


And pulverized them in batches in my Ninja blender. Adding only as much of the brine to get a good puree.


Used my old sieve to separate the pulp and seeds from the good stuff.


Bowl of sauce.


And the finished product.


Now the thing to remember is that this sauce will continue to ferment. Storing in the fridge (or a cellar 50 degrees or below) will slow the process. But the flavor will continue to get better with time. Stores for about a year. But mine never lasts that long.

Thanks for checking it out.

[JEBIV]

That's some good stuff right there

Sent from my SM-G975U using Tapatalk

[SMOKE FREAK]

Thank you.
I have 4 pounds more of peppers to process tomorrow.
Friends and family think I should make enough for them to enjoy too...

[bamakettles]

Very interesting!  My wife likes to make things like this with our garden peppers and I showed her your process.  Looks really good….


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[SMOKE FREAK]

Very interesting!  My wife likes to make things like this with our garden peppers and I showed her your process.  Looks really good….


Sent from my iPad using Weber Kettle Club

It's better than pickling. Easier than canning. And nearly fool proof.
Biggest problem is storing it in the fridge.

[stillgriller]

Thanks for this @SMOKE FREAK . Gave me something new to think about.

[Darko]

I would so eat that. Thanks for posting.

[AZ2FL]

@SMOKE FREAK

Sauce looks great.  I will be making it soon. Our garden is full of jalapeno, Serrano and  Anaheim peppers.

Thanks me for sharing your process and web link.

Cheers

[SMOKE FREAK]

@SMOKE FREAK

Sauce looks great.  I will be making it soon. Our garden is full of jalapeno, Serrano and  Anaheim peppers.

Thanks me for sharing your process and web link.

Cheers

Sharing what we know and do is what makes this place great.

I hope to see some pics of your results...

[AZ2FL]

@SMOKE FREAK
I have my first batch started. Peppers were picked fresh this evening from our small garden.
A few Rooster spur peppers were also added for some extra heat.

I grow rooster spur peppers to make crushed red pepper. Dry at room temp. When dried, they’re  pulsed a few times in a mini coffee grinder. It’s sprinkled on almost every meal and added to homemade sausage.

I’ll give you an update in four to eight days.

Thanks again for sharing.

[SMOKE FREAK]

That's not gonna suck...

[Packin Heat]

This looks amazing. Added to list of things to try!

edit-OK, after clicking your link I have questions. Is sea salt required or will kosher salt work? Store bought hot sauce almost always has vinegar in it. Any reason not to add vinegar after the fermentation? Lastly, could you include fruit in the fermentation? Maybe some mango or peach? Sorry if these are stupid questions but I want to do this.

[SMOKE FREAK]

This looks amazing. Added to list of things to try!

edit-OK, after clicking your link I have questions. Is sea salt required or will kosher salt work? Store bought hot sauce almost always has vinegar in it. Any reason not to add vinegar after the fermentation? Lastly, could you include fruit in the fermentation? Maybe some mango or peach? Sorry if these are stupid questions but I want to do this.

Not stupid questions at all. I actually had those and many more when I first started on the journey.
The net if full of sites sharing information and answering questions.

As I understand it sea salt has more of the naturally occurring minerals (which benefits the process) whereas Kosher is more refined and cleaned up. Also I use fine sea salt and Kosher salt is a coarser salt so the measurements would have to be adjusted. That's over my head.

One of the most beneficial things of fermentation is the gut healthy probiotic bacteria. If you're into that kinda stuff.
While you could add vinegar and make it shelf stable or you could even process it in a water bath to preserve it, both will un-do all the healthy benefits of fermenting.
I think I would do some research on waterbath processing before I tried it. I think the Lactic Acid is enough to do the job but I'd check with the experts before I tried.
Also I don't like the flavor of vinegar in my sauces and salsas. My salsa recipes use citrus instead of vinegar to lower the pH and it taste much better.
Fermented sauces have a funky tartness from the Lactic Acid but not sour like vinegar. I just like it that way.

I've heard of fermenting fruit before (I think). Look it up. If it can be done then someone is doing it.

[Packin Heat]

OK thank you. That all makes sense. I wonder if smoking the peppers first at a low temp would mess up the process? I'll make a run to the store for the salt and some peppers and get things rolling.