Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch by Wood Kristen

Author:Wood, Kristen [Wood, Kristen]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2021-09-20T16:00:00+00:00

HEAT INDEX:

PIQUE CRIOLLO

PREP TIME: 10 minutes FERMENTATION TIME: 1 week

This spicy condiment with Puerto Rican roots is, at its core, an infusion of chiles in vinegar. This version ferments the ingredients prior to infusing for an incredibly complex and unique flavor. A little goes a long way! MAKES 20 OUNCES

2 ounces (about 10) fresh habanero peppers, stemmed

1 cup chopped sweetened dried pineapple

8 sprigs fresh cilantro

2 garlic cloves

1 dried bay leaf

12 black peppercorns

2½ cups non-chlorinated water

2 tablespoons non-iodized salt

1½ cups white vinegar

1. In a clean jar, combine the chiles, pineapple, cilantro, garlic, bay leaf, and peppercorns.

2. In a separate vessel, make a brine by combining the water and salt.

3. Place a weight, if using, and pour the brine into the jar, leaving at least 1 inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for 1 week. Burp the jar daily.

4. Once fermentation is complete, strain the ferment.

5. In a blender or food processor, combine the ferment and vinegar. Pulse until it’s finely chopped. Pour the mixture into a glass jar or bottle and let it sit at room temperature for 1 week to fully infuse the flavors into the vinegar.

6. Keep the sauce in the refrigerator for up to 3 months.

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