Hot Sauce
- Makes
- Makes 1.5L
Ingredients
Green amounts are scaled. Anything else is as written, so adjust it yourself.
Method
Amounts and times written inside the steps are for the original quantity.
- Remove the peppers' stems and discard. Roughly chop the peppers. Put them in a large container and toss them with the 5 tablespoons salt.
- Working in batches, transfer the peppers to a food processor and pulse about 10 times, until the peppers have the texture of pesto. Divide the resulting "mash" between two clean 2-gallon canning jars. Make a cap by placing a coffee filter over the top of each jar and securing it with the ring from the jar's lid (do not use the lids).
- Put the mash in a cool area, with a maximum temperature of 80°F, and allow to ferment for 2 months.
- After 2 months, remove the protective caps. There should be a beautiful bright red pepper mash underneath. Divide the vinegar between the two jars, carefully pouring it over the mash. Place fresh coffee filters over the tops, secure them with the rings, and return the hot sauce to the same cool spot for another 2 months.
- Working in batches, transfer the mixture to a blender and blend on high until smooth, about . Strain through a fine-mesh sieve (discard the solids) and season the hot sauce with salt.
- Ladle the hot sauce into three clean pint canning jars, cover, and refrigerate. Tightly covered, the hot sauce will keep in the refrigerator for up to 6 months.