Updated: Nov 4, 2018
Lactic fermentation is one of the oldest and healthiest methods of conservation.
It is also a game changer when it comes to flavors
This hot sauce produces Tabasco like flavour with a nice kick on the heat scale!
It’s easy to make, it just needs a little bit of patience; one month of fermentation and two weeks of curing with the vinegar.
1kg Habanero chillies, 20gr salt, 600ml rice vinegar, 1 tbsp honey (optional)
Rinse the chillies under cold water and discard the stems.
Chop them finely in a food processor (almost a paste)
Add 2% salt (20gr for 1kg habanero), I prefer natural coarse sea salt but that’s up to you.
At this point you can also add a tablespoon of honey but this is optional.
Mix well and fill the jar (glass jars are the best for fermentation).
Use a pestle to push down the habanero paste, this removes eventual air bubbles and also releases the juices of the chillies.
Preserve the jar in room temperature to produce a good fermentation.
After three days you may notice that the fermentation liquid is on the bottom of the jar and the chillies are floating on top.
Take a fork to push the chillies back in to the liquid.
Cut a circle in some baking paper and put on top of the chillies so they will be no longer in touch with the air.
Let the chillies ferment for a month at room temperature and avoid sun light.
After one month discard the baking paper and take two more jars.
Fill the three jars with equal parts (333gr per jar)
Add 200ml of rice vinegar to each jar (600ml total)
Stir well and preserve for at least another week, two weeks for the best.
Now where almost done my friends
Take a large bowl and a steel strainer.
Press the liquid out of the habanero paste, as much as you can.
Do just a few table spoons each time, it makes it much easier.
Put the liquid in a blender for 5 minutes on medium speed, this gives your sauce a little bit more body and avoids small floating particles.
Fill up your little bottles and the trick is done.
You can use the pressed paste for your marinades, sauces and seasoning.
Take a sheet of baking paper and spread the paste in a thin layer.
Sun drying takes a day or two and in the oven it takes a few hours at 60° Celsius.