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fermenting Superhot fermented Sriracha sauce

Measured out one pound if mixed red super hots i grew last season and chop them up fine in my blender and mixed in 10 teaspoons of pink salt and let them ferment in a mason jar with an airlock lid for two weeks.  Pulled them out yesterday and blended up apple vinegar, honey, juice and zest of one large orange and added salt and half a onion.  Blended till smooth and cooked it outside on my portable electric burner.  Make sure you stir it while it cooks it has a tendency to bubble and make a mess.  Came out volcanic hot.   Added maybe half a cup of vinegar.
 
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it only made about 4 bottles so you can imagine how hot it is.
 
 
Ok, question from a newbie here.  Is it a pretty common practice to cook a sauce and after it's been fermented?  I realize that it would kill any of the beneficial bacteria but my guess is it would also be more shelf stable?
 
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