A typical brine for fermentation is about 2% however, for both hot and sweet peppers a higher level of salt is optimal, and you'll typically need to ferment these ingredients in a 3-3.5% brine. Coarsely chopping the chilies can speed up fermentation, too. You'll rinse the chilies to remove any debris, and then cut away the stem end. You'll want to prep the chilies and any other ingredients you have in advance. There are requires two primary steps: fermenting the chili peppers, and then blending the sauce. Making this hot sauce recipe, as with most fermented foods, is easier than you think and fairly straightforward. If you don't have a blender, you can work in batches to purée the peppers and brine in a food processor instead.
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