Fermented Red Hot Sauce
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 15mins
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- Serves
- 10
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- Calories
- 34
Smoky and sharp, this hot sauce mellows over time, so the longer you let it ferment, the more the flavour will transform and deepen. Fermented foods are packed with probiotics and are great for your digestive health, so you can feel good about smothering every meal in this spicy sauce. The addition of sugar not only helps to offset the heat but also feeds the good bacteria that do the fermenting for you. Once the brine has been added to the jars with the rest of the ingredients, set aside for 7 days for the initial ferment, then follow the recipe below. Just remember to unscrew the jars and pat the bottom lightly every day or so during the 7-day ferment - this prevents a build-up of gas and will keep your jars from exploding. This recipe makes enough sauce to fill 1 x 500 ml jar. Make sure your jar is sterilised by running it through a dishwasher or rinsing it with boiling water and then drying it at a low temperature the oven.
recipe updated 5 Jul 2023
Ingredients
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- Red chili
- 10
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- Garlic clove
- 4
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- Shallot
- 45 g
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- Ginger
- 5 g
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- Lime
- 1
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- Sugar
- ½ tablespoon
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- Salt
- ½ tablespoon
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- Water
- 300 g
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- Chipotle paste
- 1 tablespoon
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- Red wine vinegar
- 100 ml
Tools
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Cooking Chef XL
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Jar
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Jug
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Medium bowl
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Food processor attachment
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Cooking chef xl bowl
Step preview
- Add red chili, garlic clove, shallot and ginger to a clean jar
- Add sugar, salt and water to a clean jug
- Stir until combined
- Transfer content of jug to jar
- Set aside for 7 days burping regularly to prevent a build-up of gas
- Drain content of jar into medium bowl through a sieve and reserve liquid
- Assemble the Food Processor attachment to the machine
- Fit the knife blade to the machine
- Add chipotle paste, lime and red wine vinegar to the Food processor attachment
- Transfer content of medium bowl to Food processor attachment
- Add 100 ml of the reserved brine into the Food Processor bowl
- Attach the lid and ensure it is locked in place
- Blend until smooth
- Remove the attachment from the machine
- Attach the Stir Tool
- Transfer content of Food processor attachment to Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 105°C, Stir 2
- Cook with splashguard fitted - 5 min, 98°C, Stir 2
- Leave until cool - 1 hr
- Transfer sauce to jar
- Refrigerate until needed
- Serve