Brad Makes Fermented Hot Sauce | It's Alive | Bon Appétit

Introduction

In this tutorial, you'll learn how to make your own fermented hot sauce, inspired by Brad Leone's adventurous approach from Bon Appétit. Fermented hot sauce not only adds a kick to your dishes but also offers a depth of flavor and potential health benefits from the fermentation process. This guide will walk you through the ingredients needed, the fermentation process, and tips for achieving the best results.

Step 1: Gather Your Ingredients

To make fermented hot sauce, you'll need the following ingredients:

• Fresh hot peppers (e.g., jalapeños, habaneros)
• Garlic (optional for flavor)
• Salt (non-iodized, such as sea salt or kosher salt)
• Water (filtered or distilled)
• Additional spices (optional, such as cumin or coriander)

Practical Tips

• Choose peppers based on your heat preference.
• For a milder sauce, consider mixing in some sweet peppers.

Step 2: Prepare the Peppers

1. Wash the Peppers: Rinse your hot peppers under cold water to remove any dirt or impurities.
2. Chop the Peppers: Remove the stems and chop the peppers into small pieces. If you want to reduce heat, remove the seeds.
3. Add Garlic: If using, roughly chop some garlic cloves to mix in with the peppers for added flavor.

Step 3: Create the Brine

1. Mix Salt and Water: In a bowl, combine salt and water to create a brine. Use a ratio of about 2-3% salt by weight.
2. Dissolve the Salt: Stir the mixture until the salt is fully dissolved.

Practical Tip

• Use a kitchen scale for precise measurements, especially if you're experimenting with different batch sizes.

Step 4: Combine Ingredients in a Jar

1. Layer the Ingredients: Place the chopped peppers and garlic in a clean glass jar, packing them down lightly.
2. Pour the Brine: Pour the saltwater brine over the peppers until they are fully submerged.
3. Seal the Jar: Use a fermentation weight or a clean rock to keep the peppers submerged. Seal the jar loosely to allow gases to escape during fermentation.

Step 5: Ferment the Mixture

1. Choose a Location: Store the jar in a cool, dark place, ideally at a temperature between 60°F and 75°F (15°C to 24°C).
2. Fermentation Time: Allow the mixture to ferment for about 1 to 2 weeks. Check it daily to ensure the peppers remain submerged and to taste for desired fermentation.

Common Pitfalls to Avoid

• Make sure the peppers stay underwater to prevent mold.
• If you see any mold on the surface, don't panic. You can remove it carefully, but ensure the rest of the mixture is safe.

Step 6: Blend and Bottle the Sauce

1. Blend the Mixture: Once fermented to your liking, pour the contents into a blender. Blend until smooth.
2. Adjust Consistency: If the sauce is too thick, add a little water to reach your desired consistency.
3. Strain (Optional): For a smoother sauce, strain the mixture through a fine sieve or cheesecloth.

Step 7: Store Your Hot Sauce

1. Transfer to Bottles: Pour the finished hot sauce into clean bottles or jars for storage.
2. Refrigerate: Store in the refrigerator, where it can last for several months.

Conclusion

Making your own fermented hot sauce is a rewarding process that enhances your culinary skills and provides a flavorful condiment. Remember to experiment with different pepper varieties and spices to create a sauce that suits your taste. Enjoy your homemade hot sauce on tacos, in marinades, or as a spicy addition to any dish!