Making Fermented Flame Fuel (Fermented hot sauce)
Unleash a fiery burst of flavor with Fermented Flame Fuel, the hot sauce that brings the heat and the tang in every drop!
Fermented Flame Fuel (Fermented hot sauce)
Get ready to ignite your taste buds with Fermented Flame Fuel! This hot sauce is not just about heat—it’s a bold, flavorful explosion that will take your dishes to the next level. With fiery chilies, tangy tomatoes, and savory onions all fermented together, this sauce is a true flavor bomb. The simple process of dunking everything in a 2% saltwater brine and letting nature do its magic results in a hot sauce that’s as fun to make as it is to eat. Whether you keep it fresh with a bit of fermentation liquid or kick it up a notch with vinegar for shelf storage, Fermented Flame Fuel is your new go-to for adding serious heat to any meal.
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Serves:
2 x 500 ml bottles
Time to Prepare:
30 min
Time to cook or cure:
1 week
Skill
FermentationÂ
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Serves:
2 x 500 ml bottles
Time to Prepare:
20 min
Time to cook or cure:
1 week
Skills:
FermentationÂ
Ingredients & Tools
Ingredients
- 990g fresh chili peppers (cayenne, but you can vary with your choice of variety)
- 2 medium tomatoes, quartered
- 8 small onions, peeled and halved
- 2% saltwater brine (20g salt per 1 liter of water)
Tools
- 2 liter glass jarÂ
- fermentation weight
- cloth or loose sitting lid
- blender
- ladle
- scales
- large bowl
- strainer
Directions
Simply follow these steps in order to make Fermented Flame Fuel (Fermented hot sauce):
-
Prep the Ingredients:
- Wash the chili peppers, tomatoes, and onions thoroughly.
- Remove the stems from the chili peppers, but leave the seeds intact for extra heat.
- Quarter the tomatoes and halve or quarter the small onions.
-
Place ingredients in sterile jar:
- Place the chili peppers, tomatoes, and onions into a clean, large glass jar or fermentation crock.
- cover with water and strain back the water in a large bowl. This will be your fermentation brine.
-
Prepare the Brine:
- Weigh out the weight of the water and add 2% of it’s weight in salt. Ensure the salt is fully dissolved to create your 2% saltwater brine.
-
Fermentation:
- Pour the 2% saltwater brine over the ingredients, ensuring everything is fully submerged. You can use a fermentation weight or a clean glass to keep the vegetables under the brine.
- Cover the jar with a clean cloth, coffee filter, or loose-fitting lid to allow gases to escape.
- Let the mixture ferment at room temperature (ideally 18-24°C or 65-75°F) for 1 week. Check daily to ensure the ingredients stay submerged and to monitor the fermentation process.
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Blitzing the Sauce:
- After 1 week, strain the fermented mixture, reserving the brine.
- Transfer the strained ingredients to a blender or food processor and blitz until smooth, adding some of the reserved fermentation liquid to achieve your desired consistency. Start with a little liquid and add more as needed.
- Optional: If you want to store the hot sauce on the shelf rather than in the fridge, replace the fermentation liquid with vinegar (apple cider or white vinegar) to taste. This will stabilize the sauce for long-term storage.
-
Bottling:
- Pour the blended sauce into sterilized bottles or jars, leaving a little headspace at the top.
- Seal the bottles or jars tightly.
Storage
If you used the fermentation liquid, store the hot sauce in the refrigerator, where it will keep for several months.
If you used vinegar, you can store the sauce at room temperature in a cool, dark place for up to 5 months.
if you want to store it even longer, boil the sauce before botteling and water bath it for at least 115 minutes after botteling. This will however change the flavour of the sauce and make it less fresh.
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