/ck/ - Food & Cooking

>>9314717
I am fermenting a not hot sauce right now. 1 lb aji dolce peppers, some cherry tomatoes and basil.

bottled a habanero hot sauce I fermented with carrot orange bell and a little tumeric a few weeks ago (pic of it while fermenting). it is without a doubt the hottest one I've made and sits on the tongue the longest too.

>>9314786
best fermented hot sauce I've made yet recipe.
1lb jalapeno (green)
1 bunch cilatro
juice from 1 or 2 limes

ferment it like you would sauerkraut but let it go for a month. when it's done blend it good and push through a sieve. You'll get a spicy citrusy hot sauce and a great pepper paste to spred on sandwiches.

haven't seen a fermented foods thread in a while. have this habenero, bell pepper, carrot, tumeric ferment going for 2 weeks now. Just took it out to clean out some kham yeast and was smelling very spicy, but the tumeric and carrot are coming through.

In another week I plan to blend it up and either strain it into a hot sauce bottle or let it ferment a bit longer. i was able to squeeze alot of water out when it started to ferment so I'm hoping straining won't be necessary.

The last thread I remember one anon mentioned he used tomato in most of the hot sauces he ferments. If you are still around do you have anything to say about what tomato adds to the process? Have a friend who is drowning in cherry tomatos. Does it matter which tomatos you've used?