Louisiana Hot Sauce
Total Time1 hour
Ingredients
Preferences
Volume
Weight
- chili peppers
- garlic cloves
- red onion
- sea salt
- apple cider or red wine vinegar
Instructions
Fermentation
Rough chop peppers, garlic and onion.
Mix with 2.5% salt by weight (2.5 grams salt per 100 grams peppers/garlic/onions).
Ferment in vacuum bag for at least a few weeks.
Sauce Preparation
Blend peppers, pepper juice and vinegar at ratio of 1 cup vinegar per 500g peppers.
Press output through fine mesh food mill to get sauce without seeds and skins.
Simmer with for 10 minutes.
(Didn't do this last batch) Press through coffee press to remove thick bits. Or possibly run through blender again. Or maybe the sauce was good as thick as it was.
Bottle.