This one is for all those having ‘hot taste bud’. Commercial sauce is loaded with potato, pumpkin and other starchy thickeners. These strip away all the flavors and aromas. Therefore giving you a compromised taste.
Today we will discuss how you can make a simple chili sauce at home that can last a whole year without any preservatives.
Home Made tabasco sauce recipe
A simple fermented chilli sauce recipe. Use organic ingredients, no need to add any preservatives.
Equipment
- jar with airtight lid
- Large knife
- strainer
Ingredients
- 550 gm Chilli I prefer bird eye chilli and other strong chilli compared to kashmiri mirch
- 55 gm salt to make a brine and prevent mold formation
- 1 liter water
- 12 cloves garlic Ginger and galic is as per taste
- 5 gm spices to taste
- 600 gm tomato roasted tomato gives a nice smoky flavor. Also it helps keep the chilli hotness controlled.
- 2 tbsp frying oil to saute garlic, spices and tomato.
- 2 tbsp fish oil (optional) optional only if you like umami flavors
Instructions
- Clean all chilies, remove stem and any damaged chili
- Slice them in half in length. This allows the salt and the culture a larger surface area to ferment quickly. The capsaicin of the chili is in the ribs next to the line of seeds. So removing seeds does not change the hotness of the chili sauce. However, based on the style and aesthetics you can choose either. (Again use gloves and eyewear to prevent irritation)
- Make brine (mix salt and water). Pour it in the jar full of chopped chili. Crush the garlic, ginger etc with a pestle and mortar. This releases its flavors and increases the surface area for the microbes.
- Make sure all chili is covered and submerged in water. put weight to prevent floating chili.
- Wait for 5 days for lacto fermentation to set in. It will produce a lot of CO2 (so vent it out periodically if needed)
- Strain the chili out and put it in a blender to make a puree.
- In a seperate saucepan, saute the garlic and spices in oil
- In the fire oven or flame, cook the tomatoes till their peel becomes blackish and gives a smoky flavor.
- Make a puree of all the ingredients in the mixer or blender
- Add some vinegar, salt, oil, and seasoning to taste. If you want to add sugar, then my recommendation is to boil the filled bottles in a large bhagona for 20 minutes. This will kill all microbes. Otherwise the sugar will continue to ferment and the sauce will be too sour for your taste.
- Filter and bottle. It can be stored in the refrigerator for up to a year. If not boiled, the bottles will continue to ferment for up to 3 months. It might be a good idea to periodically vent off the CO2 pressure from the bottle periodically.
Notes
Being Lacto fermented, it aids digestion. Also, fermentation kills away all sugar making the sauce healthier to market alternatives.
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Lack of knowledge people don’t try
This is the way
thank you sir for your warm words
we at arishtam try to make fermentation beer wine and probiotics easy and affordable
fermentation really helps bring out complex flavors