8oz chili peppers, tops removed and coarsely chopped
Whole head garlic cloves, peeled
1 tsp coarse kosher salt*
2 to 4 filter cup water (ok) or distilled water (better)
1/4 cup apple cider vinegar, white wine vinegar, or rice wine vinegar
1/2 teaspoon xanthan gum, optional (see notes)
1 quart mason jar
Cheese cloth (see notes) or mason jar fermenting kit (Amazon)
Instructions
1. Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
2. To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
3. Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of kosher salt.
4. Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. Make sure the peppers stay submerged under the brine during the entirefermentation process to prevent mold-growth.
5. When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar. Blend until completely smooth, adding in additional brine to reach the desired thickness.
Notes:
If you choose to use cheesecloth, you’ll need to use some sort of weight to keep the peppers submerged under the brine. You can purchase speciality weights to do this, or fill a zip-top sandwich bag with water and submerge it in the top of the jar.
2 Comments
Tabasco hot garlic sauce
Ingredients
8oz chili peppers, tops removed and coarsely chopped
Whole head garlic cloves, peeled
1 tsp coarse kosher salt*
2 to 4 filter cup water (ok) or distilled water (better)
1/4 cup apple cider vinegar, white wine vinegar, or rice wine vinegar
1/2 teaspoon xanthan gum, optional (see notes)
1 quart mason jar
Cheese cloth (see notes) or mason jar fermenting kit (Amazon)
Instructions
1. Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
2. To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
3. Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of kosher salt.
4. Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. Make sure the peppers stay submerged under the brine during the entirefermentation process to prevent mold-growth.
5. When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar. Blend until completely smooth, adding in additional brine to reach the desired thickness.
Notes:
If you choose to use cheesecloth, you’ll need to use some sort of weight to keep the peppers submerged under the brine. You can purchase speciality weights to do this, or fill a zip-top sandwich bag with water and submerge it in the top of the jar.
Looks super hot, is it