Lacto Fermented GREEN Hot Sauce. Easy, Homemade Hot Sauce Recipe.
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- Опубликовано: 5 апр 2024
- Fresh and tangy fermented green hot sauce. Written recipe down below ↓
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Ingredients:
1 bunch of fresh coriander (cilantro)
1 head of garlic, peeled
300 grams of mixed green chilies (such as Serrano, Fresno, or Jalapenos)
2 green tomatoes
Filtered water
Sea salt
Juice of 1 lime
Spinach
Xanthan gum (optional)
Method:
Prepare the Ingredients:
Chop the coriander stems into smaller pieces.
Slice the green tomatoes into quarters.
Slice the green chilies.
Assemble the Ingredients in a Jar:
In a clean Mason jar, add the peeled garlic cloves, chopped coriander stems, sliced green tomatoes, and sliced green chilies.
Fill the jar with filtered water, leaving some space at the top.
Calculate Salt Percentage:
Calculate 2.5% of the total weight of the contents of the jar.
Weigh out the required amount of sea salt and dissolve it in the water.
Fermentation:
Secure all ingredients below the brine.
Close the jar with a lid, but slightly loosen it daily to release pressure.
Allow the fermentation process to occur for 7 days.
Strain and Blend:
Strain out the fermented ingredients, reserving the brine.
Place the strained ingredients in a blender or a jar if using a stick blender.
Add the juice of 1 lime and blend until smooth, adding back some brine as needed for consistency.
Cook and Add Final Ingredients:
Bring the blended mixture to a boil to cook out and mellow the flavors.
Remove from the heat. Add spinach to the hot sauce, stirring until wilted and incorporated.
Optional Step:
Add a small amount of xanthan gum while blending for a thicker consistency and stability.
Final Touches:
Adjust seasoning if necessary.
Pass the sauce through a sieve to achieve a smoother texture.
Transfer the sauce into sterilized glass bottles using a funnel.
Enjoy:
Use the green sauce on fish, chicken tacos, or any desired dish.
Remember to taste as you go and adjust seasoning according to your preferences. Enjoy your homemade green sauce!
Those multicolored tomatoes look amazing.
They're under-ripe black Russians. They look cool don't they? 😁
Definitely making this when (if) my chilis ripen. Love the format, no rush, low key. Much love!
Thanks for the feedback! 😃 this is actually a great ricepi if your chillis don't ripen all the way. I hope it turns out great 👍
great video my dude, love the light hearted nature of it.
The spinach add was cheeky but seems like a great idea for keeping it super green without adding much additional flavour taking away from the ferment!
Thanks! I appreciate the feedback 😊. I wasn't too sure about the spinach the first time I tried it, but it works really well. It probably adds some nutritional value, too!
I love the bright green flavors of green hot sauce.
There's something magic about chillis at different stages of ripeness. The same peppers at different stages of ripeness taste so different. Green peppers have a lovely freshness, ripe ones are more fruity. 😋
A couple of drops of green food colouring really helps. Don't judge me!
Lol, no judgement here 😃. Green is green no matter how you get there!
That was quite informative! I'm going to give this a try for sure! It looks delicious!
Great, I was really happy with the final sauce. The fermentation really enhances the flavour. Let me know how your sauce turns out 😁👍
Doesn’t cooking kill the microbe?
It does. You can keep the sauce raw if you want to keep the beneficial bacteria. I fermented this for flavour development, so I wasn't worried about killing off the microbes. Cooking further changes the flavour, too. You can adjust the recipe depending on what you want to get out of it. 😊
Rather than a sieve, consider a small press. Your yield increases and drying the pulp is quicker. Small 2 L presses are pretty inexpensive , if you use a nutmilk bag in the press you separate the liquids completely and increase the yield. Other than that, your process and mine are identical. Well done video, no fluff, all good info, thanks!
@joesallustio5748 That's a great tip. I might have to look into getting a press now 😊