condiment essentials: worth the wait hot sauce

How To Make condiment essentials: worth the wait hot sauce

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  1

  PREP/PREPARE
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  2

  Since you are working with chilies, you should use gloves. Trust me… you need to use gloves.
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  You will need a good blender for the recipe. My favorite blender for this type of job would be the Vitamix… it is amazing.
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  Chilies come in all shapes, and sizes, and from mild to hot. You could use any variety you wish; however, I think the best chili for this hot sauce is called a Fresno Chili. Mild… not too hot, and perfect to give this hot sauce an amazing depth of flavor.
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  Gather your ingredients (mise en place).
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  Measure your chilies until you get approximately 1 pound (0.5kg).
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  Remove the tips and the stems.
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  Remove the seeds and veins.
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  Chef’s Note: After removing the tips, stems, seeds, and veins, you should be left with about 10 ounces (285g) of chilies.
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  Fine chop the chilies with a knife, or use a food processor, fitted with an S-blade.
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  Add the chili’s; along with the salt and sugar, to a large, non-reactive bowl.
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  Using your gloved hand, massage the mixture until the chilies become mushy, and release their liquid, about 10 – 15 minutes.
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  Add the mixture to a mason jar, or other glass container, cover the top with a double layer of cheesecloth, then sit it in a dark corner of your kitchen, and let it ferment for 8 – 10 days.
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  Chef’s Note: If you are not using a mason jar, then use rubber bands to secure the cheesecloth to the top of the jar.
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  After 8 – 10 days, add the fermented chilies to a good blender, and blend until smooth.
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  Now, add the vinegar, a tablespoon at a time, until you like what you taste. In my case, it was two tablespoons of vinegar.
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  PLATE/PRESENT
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  Place in a non-reactive container, and refrigerate until needed. Use as you would any good hot sauce. Enjoy.
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  Keep the faith, and keep cooking.
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