Instead of having a different for each sauce I want to share with folks, I decided to make a Slog...a Hot Sauce Log with a silent H.
Roasted peppers with strawberry and mango ferment (take 1)
Haven't made any hot sauce all year because I've been going through last year's surplus. So for my first sauce of the year I figured I'd go with a ferment. I've been jonesing something charred and fruity.
Ingredients:
roasted habaneros, rocotos, and red chilis
one red onion
3 inch hunk of ginger
head of garlic (7 cloves)
1 mango
1 pint of strawberries
I think/hope that the fruit will add enough sugar to sustain a good ferment.
Once its finished fermenting, I'm guessing it'll be pretty two dimensional and need a little something else for richness / complexity. I'm thinking a bit of red wine and/or apple cider vinegar and/or soy sauce would really level out the sauce. We'll see when the time comes.
Everything all ready to go in the food processor for a whirl tomorrow morning.
Roasted peppers with strawberry and mango ferment (take 1)
Haven't made any hot sauce all year because I've been going through last year's surplus. So for my first sauce of the year I figured I'd go with a ferment. I've been jonesing something charred and fruity.
Ingredients:
roasted habaneros, rocotos, and red chilis
one red onion
3 inch hunk of ginger
head of garlic (7 cloves)
1 mango
1 pint of strawberries
I think/hope that the fruit will add enough sugar to sustain a good ferment.
Once its finished fermenting, I'm guessing it'll be pretty two dimensional and need a little something else for richness / complexity. I'm thinking a bit of red wine and/or apple cider vinegar and/or soy sauce would really level out the sauce. We'll see when the time comes.
Everything all ready to go in the food processor for a whirl tomorrow morning.
Oh yea...it tastes good too