Fermented Chili
1gal. Ripe
chili peppers (Fresno , Serrano, Cayenne , Tabasco ,
Thai bird) mashed
½ cup Kosher
salt (not iodized table salt)
1 cup White
wine vinegar (Pinot Grigio)
This recipe makes the basic fermented chili mash that is
used as a base for the following chili sauces.
Pepper to salt ratio is 32:1 (1.5 Tsp salt for every cup of
mash)
Wash peppers
Remove stems but leave the ‘crown’
Cut peppers into chunks and then purée in a food processor
Add salt and mix thoroughly in a crock (Water can be added
to keep all mash submerged, but this will result in a thinner sauce.)
Leave crock uncovered for a day to gather bacteria
Cover crock with cheese cloth or towel
Ferment for 12 weeks (Fermentation time can be anywhere from
1 week up to 6 months. Longer
fermentation will make sauce more pungent)
Skim off mold at the end of the fermentation period
Add enough vinegar to mash to lower pH to less than 4.6. I use white wine vinegar for the base acidity
level.
Mix mash
Cover crock with cheese cloth or towel
Let mash blend with vinegar for another two weeks
Skim mold
Run mash through a food mill or blend and then run through
food mill-depending on final use.
Save seeds and skins from food mill to make chili powder
Hot Chili Sauces -
Basics
In all chili sauce recipes, the consistency of the final
product is regulated by adjusting the amount of vinegar added and method of
processing. I use cane or palm vinegar
for setting the acidity level and then fine tune with rice wine vinegar. Rice vinegar is not as acidic or harsh as the
other types. The mash can be left as is
for Sambals or the Chili-Garlic sauce.
The whole seeds and minced garlic and ginger pieces produce the
traditional chunky texture desired. The
mash can also be puréed in a blender for smother sauces. The purée is left as is, or run through a
food mill for thinner sauces. Thin,
Tabasco-style hot sauces are pressed through a sieve. Jaggery, an unrefined cane or palm sugar, is
preferred for its mellow flavor.
Sambal Oelek
2 cups Fermented
chili mash
½ cup Cane
or palm vinegar
2 heads Garlic-crushed
or minced
2” Ginger-fresh
minced
4 Tbls Fish
sauce
3oz. Jaggery-shaved
2oz. Lemon
grass- white part only-minced and ground in a mortar and pestle
1 Tbls Lime
zest
To taste Salt
For a really chunky Sambal use the chili mash as is. For a smother sauce, purée some or all the
mash before mixing with other ingredients.
Mix all ingredients, except lime zest and salt. Place mixture in a sauce pan and bring to a boil. Reduce heat and simmer for 5-10 minutes. Remove from heat and add lime zest. Saltiness is mostly controlled with fish
sauce. If the sauce is too ‘fishy’ for
your taste, but still needs salt, you can add kosher salt to taste.
Pineapple-Garlic
Chili Hot Sauce
3 cups Fermented
chili mash
¾ cup Pineapple-
puréed with juice
½ cup Cane
or palm vinegar
½ cup Rice
wine vinegar
1 Tbls Marjoram-ground
1 Tsp Mexican
oregano-ground
1 Tsp Cumin-ground
¼ Tsp Clove-ground
¼ Tsp Cinnamon-ground
1 Tsp Black pepper-ground
1-2 heads Garlic-pureed
¼ - ½ Brown
or White onion- puréed
To taste Salt
Use a spice grinder to grind all spices into a very fine
powder. Purée garlic, onion and
pineapple in a blender. Add chili mash
and purée. Add vinegar to adjust for
taste and consistency. Salt to taste.
Chili-Garlic Sauce
3 cups Fermented
chili mash
½ cup Cane
or palm vinegar
¼ cup Rice
wine vinegar
1-2 heads Garlic-minced
To taste Salt
Mix chili mash and garlic.
Add cane/palm vinegar for desired acidity and consistency. Use rice wine, if needed, to adjust
consistency. Salt to taste.
Sriracha (Tuong Ot Sriracha)
3 cups Fermented
chili mash
½ - ¾ cup Cane
or palm vinegar
3-4oz. Jaggery-shaved
1-2 heads Garlic-puréed
To taste Salt
Purée garlic and chili mash in a blender. Purée the garlic with a little vinegar first
to ensure it is processed into a smooth paste before adding the chili mash. Add vinegar to set acidity and
consistency. Mix in jaggery to
taste. Salt to taste. Sauce can be used raw or cooked. For cooked: Place in a sauce pan and bring to
a boil. Reduce heat and simmer to
reduce.
Chili Powder
2 cups Chili
mash remnants (seeds and skins) after processing through food mill
If using a dehydrator, spread mash over screen and dehydrate
until all moisture is removed.
If using the oven, spread mash in a thin layer over a ¼
sheet pan. Dehydrate in low oven (150° - 180°), stirring occasionally to dry
evenly
When the chili is completely dried use a fork or mortar and
pestle to break up chunks
Place dried chili on a sheet pan and smoke in a BBQ or
smoker for 1-2 hours. Time in smoker
depends on level of smokiness desired.
Use hickory or mesquite, depending on taste.
Grind chili in a spice grinder and store in an air tight container.
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