3 oz dried chili de arbol 20g.garlic cloves 12g.salt 2 cups water 1/4 cup acv. Cover peppers and garlic with boiling water. Let soak 3 hrs. Drain, blend with the water, salt and acv. Ferment for a week or more. Process and hot fill for shelf stable. I'm kind of new to fermenting and hot sauce making. Can you get a ferment going with those dried peppers? Isn't the salt content low? Put the acv in after fermentation. Looking for a good mex. style hot sauce and found this.
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Is this sauce recipe safe?
- Thread starter smokepepper
- Start date
salsalady
Business Member
Welcome~
For what is posted, it looks like way too much salt and not enough pepper flesh to actually do a ferment.
Why not just take those chiles, cook, blend and off you go? TexMex usually doesnt have fermentation as part of the process.
However it works, have fun! Let us know what you do.
SL
For what is posted, it looks like way too much salt and not enough pepper flesh to actually do a ferment.
Why not just take those chiles, cook, blend and off you go? TexMex usually doesnt have fermentation as part of the process.
However it works, have fun! Let us know what you do.
SL
taste it....the salt looks like it will be inedible at that ratio...I hope you get better results than my first attempt.
Like salsa lady said...looks like way to much salt.
I did something similar and my math was incorrect.....after 90 days of ferment, I actually had a thick salt cake in the top 2" of my jar...couldn't even eat a tsp of the mash.
It tasted like pure salt
Like salsa lady said...looks like way to much salt.
I did something similar and my math was incorrect.....after 90 days of ferment, I actually had a thick salt cake in the top 2" of my jar...couldn't even eat a tsp of the mash.
It tasted like pure salt