LOUISIANA HOT PEPPER MASH FERMENTED HOT SAUCE

The Best Hot Sauce Ever

THE HANG FIRE COOKBOOK

This fermented Hot Sauce is a game changer for my family, a great burst of flavour with a hint of sweet from the Riesling wine fermentation followed by a good punch of tingly lasting heat, on its own it’s crazy hot but once tossed over wings or used as a drizzle the food takes the heat score down and the full flavour of the hot sauce is elevated.

Don’t want this sauce as hot substitute some of the fresh red jalapeños for a red pepper.

Fermented Louisiana Hot Pepper Mash Sauce

Ingredients 

(makes approx 700ml)

STAGE 1:

1 kg fresh ripe red jalapeño chillies 

35g sea salt

150ml Riesling sweet white wine

The Fermentation 

14 days 

Cut of the green stalks from the chillies and slice in half, place in a air tight glass jar, sterilised, to sterilise wash and dry your glass jar and lid, pop in a warm oven 150 C / 300 F for 5 minutes, remove and while the jar is still hot fill the jar with the chillies, wine and salt, press the chillies down so they are mostly under the liquid.  Pop on the lid, once the jar is cool place in a dark cupboard for two weeks to ferment.

Once a day with a clean spoon stir and push the chillies down, return jar to the dark cupboard.  You can see the fermentation, there will be a layer of bubbles on top of the chillies, this will slow down over the two weeks and actually stop by week two.

Now your ready to make the final hot sauce!

First blitz the fermented chilli mash as smooth as can be.

Pass the mash through a fine mesh sieve.

This is your liquid base to your hot sauce.  This will store in your fridge for up to 3 months in a air tight glass jar.

STAGE 11:

150g fermented hot pepper mash
4 garlic cloves grated

2 tsp celery seeds

1 lemon juiced

100ml apple cider vinegar

Really quick and simple place all the ingredients in a glass jar and with a hand held blender, blitz smooth, pass through a fine mesh sieve if you don’t want the flecks from the celery seeds.  That’s it.  Store in a air tight glass jar in the fridge for up to several months, but this sauce is not going to last that long!

It took my family just 10 days to eat the whole batch!