The Hot Sauce Cookbook by Robb Walsh

Author:Robb Walsh [Walsh, Robb]
Language: eng
Format: epub, azw3, pdf
ISBN: 978-1-60774-427-6
Publisher: Ten Speed Press
Published: 2013-05-13T16:00:00+00:00

FERMENTED PEPPER SAUCES

Fermenting pepper mash and making homemade Tabasco-style pepper sauce at home seemed like a crazy idea when I started this book. After all, pepper sauce is pretty cheap. Nevertheless, I spent several months experimenting. There were the volcano bottles that spewed red lava all over the kitchen, to the consternation of my family. And there were habanero mashes that could have been used for tear gas.

But eventually, with the help of the community of fermentation fans, I came up with an easy home procedure. And now that my family has gotten accustomed to my homemade pepper sauces, they don’t want to use the vinegary commercial stuff anymore. And I have discovered uses for fermented chile paste (including kimchee-style sauerkraut and hot pickles) that I never imagined before I started.

Making pepper sauce at home gives you several advantages over the commercial producers. First of all, there’s the vinegar. Since you are going to keep your pepper sauce in the refrigerator rather than sell it to supermarkets, you can use a lot less vinegar than commercial bottlers. This results in a smoother flavor. And while commercial pepper sauce makers use cheap distilled white vinegar, you are free to use any kind you like.

McIlhenny used French wine vinegar for the earliest Tabasco sauce. Rich, sweet vinegars made from sherry and sugar cane were used to make pepper sauces in the early days of the Caribbean sugar plantations (see Pepper Sherry and Pepper Vinegar). Rice wine vinegar is a favorite of chefs and Asian hot sauce makers. Seasoned rice wine vinegar, contains sugar, garlic, and other seasonings, produces an amazing Asian flavor.

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