Lacto Fermented Hot Sauce

Makes: 1 Litre

Prep Time: 10 mins

Cook time: 8-14 days fermenting time

Things you need:

Sauce

• 600g fresno chilli, deseeded & chopped

• 800ml water

• 24g salt

• Half onion chopped

• 4 garlic cloves sliced

• Chilli seed to taste

• 1 tbsp thyme leaves

• Seasoning to taste

• 3 tbsp olive oil

• 1/2 tsp xanthan gum

Steps

• Wash the chillies if covered in wax. Then cut in half. Deseed and chop up roughly. Add to a sterilized kilner jar or vac pac bag. Make sure you weigh your jar before adding the chillies and after as well. Make a note of the weights

• Add water to your jar to cover the chillies. You can also add other liquids like cherry juice in the video.

• Weigh the whole thing and subtract the weight of the chillies and jar (you made a note of this early right?!!?) That will give you the weight of your liquid. You want 3% of that weight in salt. In my case it was 24g salt. You can also drain the water and weigh it.

• Drain the liquid into a jug. Add the salt and mix to dissolve. Pour this back into the jar. Weigh it down with something like a small ziplock with a bit of water in it. Then close the jar (make sure the rubber seal is removed. This stops your jar from blowing up) and let it sit on your counter for 8-14 days. Burp the mixture daily as you go. Refer to the video.

• A wispy white yeast forms over the top it's fine to eat. You can remove if you like.

• After the desired ferment time has been reached drain the chillies reserving the brine.

• I like to re enforce the sauce by sauteing the onions, garlic, chilli seed together for 10 mins gently in olive oil. Then blending everything together with around 600ml of the leftover brine. I also add 1/2 tsp of xanthan gum when i'm blending the sauce to make sure it all stays together and doesn't split.

• Pour into a sterilized bottle and will keep in your fridge for months.

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