1st Basic Fermented Sauce (Havana Gold)


Ingredients :

  • 440g Havana Gold Chillies
  • 440ml Distilled White Vinegar
  • 15g Castor Sugar
  • 1/4 tsp Xanthan Gum (optional)
  •  25g Kosher Salt
  • Water 
  • 100ml of the Fermenting Brine

Equipment :

  • 4 x 150ml Sauce bottles
  • Fermenting vessel/jar
  • Air lock and grommet
  • Blender
  • Sieve
  • Funnel
  • Glass Jug 

Method

Stage 1: Ferment the chillies:

  • Wash and remove the stems.
  • Roughly cut the chillies.
  • Pack into a sanitized Jar.
  • Add a 2.5% Brine until the chillies are covered.
  • weigh down the peppers (I used a kilner glass weight)
  • Add a air lock. 
  • Ferment for at least a month in a warm dark place.
To make the brine, add 1000ml water to a jug and dissolve 25g of Sea Salt (kosher salt)

Stage 2: Make the Sauce:

  • Open your fermenting jar and inspect the ferment.
  • Remove any Kahm yeast.
  • Drain the chillies and reserve the brine.
  • Weigh out the drained chillies and add to the blender. (440g)
  • Add a equal amount in weight of Distilled white vinegar (440g) and a 1/4 of the amount of the reserved brine to the blender. (100g)
  • Blend until as fine as possible.
  • Taste and add sugar to taste, I used 15g for these peppers.
  • Blend again, and while blending add 1/4 tsp of Xanthan gum power.
  • Push through a sieve into a jug with a back of a spoon to release as much liquid as possible.
  • Check if you can, the pH of the sauce, it needs to be less than 4.6 to make it shelf stable. (mine came in at 3.4)
  • Bottle and enjoy!

Notes: 

This makes a thin smooth sauce that is a similar consistency to Tabasco.

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