Smoked Hot Sauce
A handcrafted hot sauce in which various chili varieties are first gently smoked and then fermented. The combination of smoke, fermentation, and chili heat produces an exceptionally layered flavor profile. This sauce is an all-rounder for those who like it hot and smoky.
Ingredients(for 1 kg)
Instructions
Smoking the Chilies
3-4 hoursWash habaneros and jalapeños and leave them whole. Slowly smoke in the smoker at 80-100 °C with hickory and pecan until the skins are slightly wrinkled and the pods are soft. Smoke only lightly – do not dry out.
Preparing the Fermentation
20 minutesDissolve salt in water to create a 2% brine. Place the cooled smoked chilies and garlic in a clean mason jar and cover completely with the salt brine. Weigh down with a stone or weight.
Fermentation
7 daysCover the jar loosely (do not seal airtight) and ferment at room temperature (18-22 °C). Check daily that the chilies are covered and observe bubble formation – the sign of active fermentation.
Pureeing and Bottling
15 minutesRemove the fermented chilies and garlic from the brine. Finely puree with white wine vinegar and some of the fermentation brine in a blender. Pass through a sieve, bring to a boil, and immediately fill into sterilized bottles.
Pro Tip
For fermentation, always use non-iodized salt, as iodized salt inhibits the fermentation bacteria. During fermentation, check daily that the chilies are completely covered by the brine.
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