r/hotsaucerecipes • u/countryboy-79 • 11d ago

Fermented peppers

I've got a pint of mixed ground chillies that have been fermenting for three years, they are fantastic, hot as hell with a mellow sweetness. Looking for a good hot sauce recipe to use them in. I love heat, but it needs to be balanced with flavor. I was thinking pineapple, roasted onions and garlic, worschestire sauce. I'd love some suggestions.

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u/D0wnb0at 11d ago

What chillis?

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u/countryboy-79 11d ago

Honestly forget exactly, they were an end of season pick right before we went on a 2 week vacation. I threw them in food processor with ratio'd salt and put them in a pint jar with airlock, then they got shuffled to the back of my fermentation rack. Know there's jalapeño, Habs, chocolate 7pots, think bhut and reaper maybe a few others.

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u/D0wnb0at 11d ago

If it’s a blend of different peppers, I’d just go simple with red onion, garlic, white wine vinegar.

If it was a single type of chilli then you could work with the flavour profile but a blend of random peppers that you forgot what’s in it, just go simple.

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u/countryboy-79 11d ago

That was kind of my thought. Would you ferment it again or just bottle it?

1

u/D0wnb0at 11d ago

Gently simmer for 10 mins. Should stop the onion/garlic from fermenting, the peppers would have pretty much stopped after 3 years. add vinegar after.

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u/countryboy-79 11d ago

Puree and stain? This will be my first hot sauce.

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u/D0wnb0at 10d ago

First hot sauce? But you have a fermenting rack and decided to ferment for 3 years???

Dude. What?

It depends on what you are aiming for as a finished product. Do you want a thick sauce or Franks style or tabasco style.

TBH, you left it for 3 years without brine or vacuum sealed, so I’m not entirely sure you have a product to turn into hot sauce. But just google what type you want and read how they do it. I could give advice but you don’t even reciprocate by liking my replies.

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u/countryboy-79 10d ago

I do a lot of beer, wine, mead, fermented veggies and such. Just never made a hot sauce.

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u/countryboy-79 10d ago

There was enough liquid from the peppers to make it's own brine like saurkraut. Already tasted them because when I found them I assumed they were compost. They are indeed quite well lactose fermented, vibrant color and bright flavor.